3 lbsAmerican Lamb shoulder, cut into 1/2-inch pieces
1/4 cupOlive oil
2 Olive oil
1 cupChanterelle mushrooms
1 Onion, small diced
2 Carrots, small diced
5 tbspDiced fennel
3 Garlic cloves, thinly sliced
1/2 cupTomato paste
1 cupRed wine
2 cupsLamb sauce
1/2 cupGolden raisins, soaked in warm water
1 cupDiced plum tomatoes
1/2 tspFresh oregano
5 Basil leaves, ripped
2 tbspExtra virgin olive oil
To taste Kosher salt
To tatse Crushed red pepper flakes
1/2 lbsPappardelle or fettuccini
1Sauté the lamb in a heavy-bottomed rondo pan in the oil and butter. Brown on all sides. Remove lamb.
2Add oil to the pan; add mushrooms and sauté for 2 to 3 minutes. Add onion, carrots, fennel and garlic; sauté until soft. Add tomato paste and cook well.
3Deglaze pan with wine; cook for 1 to 2 minutes.
4Add lamb sauce and stir well. Add lamb, raisins and tomatoes; simmer for 1 hour, stirring as needed.
5Fold in oregano, rosemary, basil, oil, salt and red pepper flakes.
6To Serve: Serve over pappardelle or fettuccini.
Recipe and image provided by the American Lamb Board
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