+

Prepare the Lamb Shoulder

Prepare the Dish

  • Unsalted butter 280 g
  • Garlic cloves, thinly sliced 10 each
  • Crushed red pepper flakes, as needed
  • Broccoli rabe, blanched and chopped 780 g
  • tagliatelle pasta, cooked 675 g
  • Asiago cheese, shredded 220 g
  • Extra virgin olive oil, as needed
  1. Prepare the Lamb Shoulder

    • Season the lamb and sear in oil in a large rondeau. Remove and set aside.
    • In the same pan, add the onion, celery, carrots and garlic and cook until vegetables are browned. Add the tomato paste and cook 5 minutes more. Deglaze with white wine and add the brown sugar. Add the rosemary.
    • Return the lamb to the pan, add enough prepared Knorr® Liquid Concentrated Base Chicken to cover and bring to a simmer. Cover and braise in a165C oven for about 3.5 hours until the lamb is fork tender.
    • Shred the lamb. Strain the vegetables from the liquid, and add enough liquid back to the shredded lamb to coat.
  2. Prepare the Dish

    • For each portion, heat 30 gram butter in a sauté pan, add 1 thinly sliced garlic clove and crushed red pepper flakes. Sauté 80 gram broccoli rabe. Add cooked pasta and lamb to heat through.
    • Place in a bowl, shred 20 gram asiago over top and drizzle with extra virgin olive oil.
+