Lamb Ragout

Directions

1. Place a heavy bottom pan or braiser over medium high heat. While it heats, dry the lamb shanks well using paper towel, drizzle them with 1 teaspoon oil and season them evenly with 1 teaspoon salt and the black pepper. Add 1 tablespoon oil to the pan and heat another 20 seconds. Add the lamb shanks to the pan and cook, turning occasionally, until evenly browned on all sides, about 12 minutes. Remove the lamb to a plate.

2. To the hot pan add the remaining tablespoon of oil, the onions, carrots, celery and remaining 1 teaspoon salt. Cook, stirring often with a wooden spoon and scraping the brown bits from the bottom of the pan until the vegetables are beginning to soften, about 5 minutes.

3. Add the garlic, rosemary and a pinch or two of Jalapeño Seasoning, continue to cook until fragrant, another 2 minutes.

4. Add the tomato paste and cook, stirring often, until the paste is slightly darker in color and smells sweet, 2 minutes longer.

5. Add the wine and cook to reduce until the pan is almost entirely dry.

6. Stir in the tomatoes and crush them with the back of a spoon. Add the game stock and bring to a simmer. Reduce the heat to medium low to maintain a gentle simmer. Nestle the lamb shanks back into the liquid, cover the pan with a lid and simmer until the lamb is tender, 2 1/2 to 3 hours, checking occasionally to make sure the liquid is at just a simmer.

7. When the meat is tender, remove the shanks to a plate. Using two forks pull the meat from the bones and shred the meat into bit sized pieces. Knock or scoop the marrow out of the bones and add the marrow and the meat back to the sauce.  Discard the bones. Continue to simmer the sauce, uncovered, until the sauce has thickened slightly, another 20 to 30 minutes. Taste the sauce and season with more salt if needed. Keep warm. Remove 2 cups of sauce for another use or freeze for later.

8. Bring a large pot of water to a boil. Season generously with salt. Add the pasta to the water and stir immediately to prevent sticking. Cook until just barely al dente, about 1 1/2 minutes. Using tongs and a pasta spider, remove the pasta directly to the sauce. Toss the pasta in the sauce adding up to 3/4 cup of pasta water as needed. Remove from the heat and add the butter, egg yolk and sprinkle in 1/2 cup parmesan cheese. Immediately toss again to combine until the sauce is creamy and coating the pasta. Toss in the herbs and give your pasta a full rotation to incorporate.

9. Serve in a deep bowl or plate and top with more parmesan cheese and the remaining 1/4 cup herbs to your liking.

   CHEFS NOTE: “I like to add another sprinkle or two of Jalapeño Seasoning as a bold addition of flavor and spice to any pasta.”