At first glance, this might look like a simple lamb stew, but you will be delighted by its finesse when you remove the lamb from the bone, return it to the pot, and toss with your favorite pasta. The secret to this deep and succulent sauce is the Basic Fond de Veau , a reduced veal stock whose unctuousness is well worth the extra preparation. The lamb can be made ahead, to concentrate the flavors. This ragout makes a surprisingly satisfying dish for entertaining.

　　

Ingredients

Serves 6–8

　　1/4 cup olive oil

　　1 5-pound bone-in lamb shoulder

　　1 teaspoon fennel seeds, crushed

　　Leaves from 1 sprig fresh rosemary, chopped

　　Salt

　　Freshly ground black pepper

　　1 bunch leeks, trimmed, chopped, and cleaned

　　1 stalk celery, chopped

　　4 cloves garlic, chopped

　　Pinch red pepper flakes

　　3 filets salt-cured anchovies

　　2 tablespoons tomato paste

　　Leaves from 4 sprigs fresh thyme, chopped

　　1 bay leaf

　　1 1/2 cups red wine

　　Peel of 1/2 orange

　　1 cup red pearl onions, peeled

　　2 cups Basic Fond de Veau

　　1 16-ounce package cavatelli pasta, cooked

　　1 cup fresh sweet peas

　　

Step 1

1. Heat the oil in a large, heavy-bottomed pot over high heat. Season the lamb shoulder with the fennel, rosemary, salt, and pepper. Add the lamb to the pot and sear on all sides, turning occasionally, until golden brown, 5–7 minutes. Transfer to a platter.

　　

Step 2

2. Add the leeks, celery, garlic, and red pepper flakes to the pot and cook until softened, about 5 minutes. Add the anchovies, tomato paste, thyme, and bay leaf and cook, stirring constantly, until a dark, mahogany-colored crust forms on the bottom of the pot, 3–4 minutes.

　　

Step 3

3. Add the wine and bring to a boil, stirring constantly. Return the lamb to the pot and add the orange peel, red onions, and Fond de Veau. Cover and bring to a boil. Reduce the heat to a slow simmer and cook until the lamb is tender, about 2 hours. Remove from the heat and let the lamb cool in the pot, covered. Discard the bay leaf.

　　

Step 4

4. When you're ready to serve, pull the lamb meat from the bone and return to the rich sauce in the pot along with the cooked pasta. Add the sweet peas and warm thoroughly before serving.

　　Reprinted with permission from Cooking From the Heart: My Favorite Lessons Learned Along the Way by John Besh. Copyright © 2013 John Besh. Published by Andrews McMeel Publishing.