Cavatelli Pasta, Braised Lamb Shanks, Chanterelle Mushrooms, Orange Gremolata

 

For the cavatelli:

• 19 ounces Peak Performer bread flour
• 1 ounce Cabernet Sauvignon grapeskin flour
• 1 tsp. kosher salt
• 1 egg
• 1 lb. ricotta cheese (full fat)
• 3.5 ounces heavy cream
• Extra flour, for dusting
• Semolina, for dusting

 

One day prior to serving:

In a medium sized bowl, combine dry ingredients. In the bowl of an electric mixer, combine egg, ricotta and cream. Add dry ingredients and mix with the dough hook for 3 minutes until the dough begins to form a smooth skin. Remove from the bowl and wrap in plastic wrap. Allow to rest overnight in the refrigerator.

Prior to serving:

Cut the ball in half and roll out in a rectangle to approximately ¼-inch thick. Cut long strips approximately ½-inch wide. Make sure the strips are well floured. Line a sheet tray with parchment paper and sprinkle with semolina.

Roll out cavatelli using a hand crank cavatelli machine. Make sure the dough is not sticking to itself or the machine - if this happens sprinkle with a little more flour. Once there is 1 layer of cavatelli down on the sheet tray, set in a cool place and allow to dry out for 30 minutes. At this point you can freeze, refrigerate or cook directly.

Cavatelli Dough Preparation

To cook cavatelli, bring a pot of salted water to a boil. Add the cavatelli and cook until they begin to rise to the surface. Strain.

For the lamb shanks:

• 3 whole lamb shanks
• Kosher salt
• ¼ cup vegetable oil
• 1 yellow onion, peeled and cut into 1-inch pieces
• 2 carrots, peeled and cut into 1-inch pieces
• ½ cup red wine
• 1 bay leaf
• 2 sprigs fresh thyme
• 6 cups homemade veal stock (or beef broth)

Farm-fresh ingredients from our garden.

One day prior to serving:

Preheat oven to 275°F. Allow lamb shanks to sit at room temperature for 30 minutes.

Season the lamb shanks generously with salt. In a large skillet, heat the oil until almost smoking.  Add the lamb and sear on all sides until golden brown. Remove lamb from the skillet and place into a roasting pan. 

In the skillet, add the onions and carrots and sauté until golden brown.  Add the wine, cook for 2 minutes and then add to the roasting pan along with the herbs and stock. Cover the roasting pan with foil and place in oven. Braise for 3 hours or until the lamb is very tender. Remove the roasting pan from the oven and let the lamb cool in the braising liquid overnight.

Prior to serving:

Skim the fat off the top of the braising liquid and remove the lamb shanks. Strain the braising liquid into a bowl and set aside.

Remove the meat from the bones and chop into 1-inch cubes. Set aside.

For the chanterelle mushrooms:

• 1 Tbsp. rice oil
• ½ lb. chanterelle mushrooms, halved (maitake mushrooms may be substituted)
• 1 tsp. thyme, chopped
• 1 Tbsp. butter
• 1 tsp. sherry vinegar
• Kosher salt

 

In a large sauté pan over medium-high heat, add rice oil. Add chanterelle mushrooms and chopped thyme; cook for approximately 1 to 2 minutes or until caramelized. Add reserved braising liquid and bring to a boil.  Reduce until thick, approximately 3 to 4 minutes. Remove from heat, add butter and sherry vinegar. Taste for salt. 

Add pasta and chopped lamb; toss to combine.

For the orange gremolata:

• 1 orange, zested
• 2 tsp. garlic, shaved thin
• ¼ cup parsley leaves, torn
• ¼ cup olive oil
• Kosher salt

In a bowl, combine zest, garlic, parsley and olive oil.  Whisk together and salt to taste.

To serve:

• 1 Tbsp. chives, minced

 

Place pasta in serving bowls, top with gremolata and sprinkle with chives.

 

All photos courtesy of Dan Dion Photography