Cooking time: 4
Difficulty: Medium - experience needed
Dietary guidance: n
1 shoulder of lamb (bone in)
good quality extra virgin olive oil
2 cloves of garlic (root removed)
sprig of fresh thyme
2 bay leaves
1 small carrot, roughly chopped
2 white Italian onions, roughly chopped
2 sticks green celery, roughly chopped
5 ripe San Marzano tomatoes, seeds removed and roughly chopped
2 glasses dry white wine
1 ltr good quality vegetable stock
Sicilian Pecorino Fresco
40g summer truffle
320g fresh pasta
Preheat the oven to 140C.
Seal the meat in a casserole dish. Make sure that the fat is properly cooked through by turning down the heat. This should take at least 10 minutes.
Add the thyme and garlic and let them caramelise a little.
Now add the carrots, onions and celery and continue to cook until the vegetables start to become translucent, then add the chopped tomatoes and increase the heat. Add the wine and let it evapourate.
Add the vegetable stock and cover the casserole dish. Place in hot oven for about 4hrs (the meat must be soft and very tender before removing from the oven.
Now take the meat out of the casserole and reduce the stock with vegetables if needed you donâ€™t want a liquid ragu.
Bone the shoulder and chop the cooked lamb meat shredding the meat.
Pass the stock, herbs and vegetables through a kitchen Moulin.
Put the stock and shredded lamb meat back into a casserole and gently reduce if needed.
Cook 320g of fresh Maccheroni or eggless strozzapretti pasta and mix into the ragu, finish by stirring into the pasta a good slug of the best quality cold pressed extra virgin olive oil, a little grated pecorino and finally served with grated truffle.