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Cavatelli Pasta with Braised Lamb Shanks, Chanterelle Mushrooms, and Orange Gremolata
We like to make this rich, elegant pasta dish in the fall when we release our Christopher’s Vineyard Cabernet Sauvignon. This recipe by Chef Eric Frischkorn requires some specialty items, especially if you’re going to make the pasta from scratch, so be sure to give yourself time to plan. It’s worth it.
Serves 6
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)
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
