Trenne With Braised Lamb Shoulder, Artichokes & Roasted Tomatoes

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6 Roma tomatoes, halved

Olive oil

Salt and pepper

2 tablespoons sugar


2 cups water

2 cups dry white wine

Juice of 1 lemon

6 baby artichokes, trimmed and quartered

Lamb Sauce

2 quarts chicken stock

1 quart veal stock

3 tablespoons olive oil

2 pounds boneless lamb shoulder, trimmed of fat and cut into 1/2-inch cubes

2 tablespoons toasted and ground fennel seed

1/2 cup fresh basil leaves, julienned

2 bay leaves

1/4 cup pitted kalamata olives

The Pasta

1 pound trenne, rigatoni or penne

1/4 cup chopped fresh Italian parsley

1/4 cup ricotta salata cheese

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