American Lamb Neck Ravioli
Source: The Macintosh, Charleston, S.C.
Executive Chef Jeremiah Bacon from The Macintosh, in Charleston, S.C., spices up ravioli with this unique American Lamb Neck Ravioli recipe. Filled with endless flavors, this recipe brings pasta to a new level.
10 lb. lamb neck
4 tbsp. olive oil
1 cup chopped onions
1/2 cup chopped carrots
1/2 cup chopped celery
2 garlic cloves, peeled
2 cups dry red wine
4 cups veal or chicken stock
1 cup onion, finely cut (brunoise)
1/2 cup carrots, finely cut (brunoise)
1/2 cup celery, finely cut (brunoise)
4 tbsp. crème fraiche
2 dashes hot sauce
2 tsp. fresh lemon juice
1 tsp. sherry vinegar
2 tsp. fine herbes
Salt and pepper to taste
Fresh pasta sheets
- In a braising pan over med. heat, add 2 tbsp. oil. Sear the lamb neck on all sides. Remove neck from pan; add chopped onions, carrots, celery and garlic. Sauté mirepoix until tender, about 5 min.
- Deglaze pan with wine; cook until wine has reduced to au sec, or almost dry. Add lamb back to pan; cover meat with stock.
- Place pan into oven; braise at 350 F for 3 hr., or until meat is fork tender. Allow meat to cool; remove from stock.
- Shred lamb, discarding any bone; strain stock, then reduce by half over med. heat.
- In a separate sauté pan, add remaining oil. Sauté finely cut onion, carrots and celery over med. heat until tender. Add reduced stock and shredded lamb; heat through. Add crème fraiche, hot sauce, lemon juice, vinegar, fines herbes, salt and pepper, stirring to incorporate fully. Remove from heat.
- Prepare and fill ravioli according to pasta machine’s instructions. Cook ravioli in boiling salted water for 2 to 3 min., or until they float to the top. Serve with red wine au jus or brown butter.