Ingredients
2 pounds boneless lamb shoulder (or leg)
Salt and pepper, to taste
1 cup flour, for dredging
4 tablespoons olive oil
2 carrots, peeled and chopped
2 celery stalks, peeled and chopped
1 large onion, chopped
2 cloves garlic, minced
½ cup canned whole tomatoes
2 cups dry red wine
1 piece Parmesan cheese rind
2 sprigs rosemary
1 pound rigatoni
4 tablespoons fresh mint
2 tablespoons butter
½ cup grated Parmesan cheese
Preparation
Cut lamb into 4 pieces, season well with salt and pepper. Dredge in flour, shaking off excess.
In a Dutch oven over medium heat, sear lamb in oil until dark golden brown, about 5 minutes per side. Remove lamb from heat and reserve.
Add carrots, celery, onion and garlic to pot. Cook until lightly caramelized, 7-10 minutes. Scrape up any bits of lamb stuck to bottom of pot. Add tomatoes, cook another 4 minutes.
Turn heat to high, add wine and boil until reduced by half. Add 2½ cups water, reduce another 5 minutes.
Turn heat to low, add Parmesan rind and rosemary. Nestle meat in sauce.
Simmer until the meat is tender, 2½-3 hours. Remove Parmesan rind and rosemary. Remove meat to a plate and shred apart with a fork. Return shredded meat to sauce.
Cook rigatoni in salted water 1 minute less than package instructions suggest. Drain well and add to sauce, stirring to coat for about a minute, until sauce clings to pasta slightly.
Just before serving, stir in mint, butter and half of the grated Parmesan.
Plate on a large, warm platter and top with remaining Parmesan.
