Linguine with Lamb Shoulder
Styling: Anita Parise
Blog: Renee Lenzarini
Photography: Anita Parise and Josh Wells Photography
Recipe & Inspiration: Preparation for the biggest feast on the ecclesiastical calendar
Although the Easter holidays are a wonderful time of year, it is also the busiest here at GR. Yep, more than Christmas! As the Lenten season comes to an end there are many holy days to observe, which means more occasions to celebrate (and eat!) with loved ones.
In Italy, Holy Week is marked by masses, rituals, games, parades and customs such as Firenze’s Scoppio del Carro. When it comes to food Tuscans are renowned meat eaters but in very small portions. Traditionally, the main meal prepared at Easter in the region on Garfagnana (where my family is from) is lamb and lots of seasonal vegetables! We recommend you break your Lenten fast – just like my family will – with this glorious dish.
Nothing beats the profumo of a pot of simmering sugo on the stove and this lamb ragu is no exception. This recipe is a hearty dish with simple ingredients and involves little preparation. We have chosen to pair the ragu with our own golden locks of goodness however, it can be served with any fresh, unfilled pasta of your choice. To quote Daniele from Dine with Daniele, “It’s the perfect dish for Easter. It’s decadent, it’s rich, it’s something the whole family will enjoy.”
Easter is a most wonderful time of the year to celebrate traditions and create memories with those we cherish the most. Whether it be religious or mythical in significance, we hope you enjoy time with your family and friends and wish you all a Happy Easter and Buona Pasqua.
May your baskets be full of eggs and bunnies of the chocolate kind!
From Renee, Anita and all of us here at GR x
Ingredients
- 500g of Golden Ravioli fresh Linguine
- 1.5 kg lamb shoulder with the bone out
- Extra virgin olive oil for browning
- 1 x small red onion, peeled and finely chopped
- 1 x carrot, peeled and finely chopped
- 1 x celery stalk, finely chopped
- 4 x cloves of garlic, peeled and finely chopped
- 2 tbsp fresh thyme leaves, finely chopped
- 2 tbsp fresh rosemary, finely chopped
- 1 cup of white wine
- 1/4 cup of Dijon mustard
- 1/2 cup of dried porcini mushrooms (soak in 1 ltr of water)
- 1 ltr of pouring cream
- Salt and freshly ground pepper, as required
- 100g of butter
- 1/2 cup of finely grated Parmesan cheese
Method
- Heat the olive oil in a heavy pot over a medium to high heat. Once heated, add the lamb and brown on all sides.
- Place the onion, carrot, celery and herbs into the pot. Stir and continue to cook until the vegetables have softened. Add the garlic and stir.
- Next, add the white wine and cook it down until it has mostly evaporated. Stir in the Dijon mustard, cream, porcini mushrooms and the liquid.
- Cook in the oven for 2-2.5 hours at 160 ℃. Now is a good time to check the seasoning.
- Once cooked, place the lamb in a bowl and allow to cool slightly. Use a fork to pull the meat apart to your liking.
- While the meat cools, reduce the sauce to the desired consistency. Once this is achieved, stir the lamb back into the sauce and season. Add the Parmesan, stir and remove from the heat.
- Cook the linguine in a pot of salted, boiling water for one minute or until al dente. Carefully place the linguine into the sauce and toss until combined.
- Garnish with a little fresh rosemary and more Parmesan.
