Lamb Radiatore

Root Vegetables, Mint, Pecorino, and Olive Oil

Chef Brian Clevenger of General Harvest Restaurants | Seattle
Yield: 8 to 12 servings

Adapted by StarChefs | February 2020

INGREDIENTS:

Lamb:
5 pounds lamb shank
Salt 
Black pepper
Sugar
Olive oil
2 onions, diced large
1 carrot, diced large
4 cloves garlic, smashed
2 ribs celery, diced large
4 anchovy fillets 
3 cups dry white wine
1 gallon beef stock

To Assemble and Serve:
Olive oil
2 pounds fresh radiatore pasta
1 carrot, diced small 
1 small celery root, dice small
1 white onion, diced small
1 small rutabaga, diced small
Salt
1 ounce mint leaves, cut into small squares
4 ounces grated pecorino cheese

METHOD:

For the Lamb:
Season Lamb shanks with salt, pepper, and sugar. Refrigerate overnight. Next day, heat convection oven to 275°F. In a braising pan over medium-high flame, heat oil. When smoking, sear Lamb until golden brown; reserve. Drain oil from pan and return to heat. Brown onion and carrot. Add garlic and cook 2 minutes. Add celery (no color), anchovies, and wine, and reduce to au sec. Add stock, bring to boil, remove from heat, add Lamb, cover, and braise in oven 3 hours, until meat begins to fall off bones. Cool Lamb in liquid overnight. Transfer Lamb to hotel pan and pull meat. Strain liquid into a pot, discarding solids. Reduce over low heat for 1 hour. Cool liquid and pour over Lamb.

To Assemble and Serve:
Bring a large pot of water to boil for pasta. In a large rondeau over medium-high flame, heat oil. When smoking, add diced vegetables and season with salt. Cook 1 to 2 minutes (no color). Remove from heat and add lamb, along with the liquid. Bring to boil. Drop pasta in boiling water. Cook for 2 to 3 minutes. Drain and transfer pasta to rondeau, reserving some of the paste water. After 2 to 3 minutes, add mint to rondeau. Stir in half the pecorino. Slowly add pasta water, as needed. Serve topped with remaining cheese.

---