LAMB SHOULDER PUTTANESCA

INGREDIENTS

  • 1/3 cup (80ml) extra virgin olive oil
  • 1.5kg boned lamb shoulder, trimmed, chopped into 3cm pieces
  • 1 onion, chopped
  • 8-10 (25g) anchovy fillets in oil, drained
  • 3 garlic cloves, finely chopped
  • 1/2 bunch flat-leaf parsley, leaves picked and reserved, stalks finely chopped
  • 1 cup (250ml) red wine
  • 400g can chopped tomatoes
  • 12/3 cups (200g) pitted kalamata olives
  • 1/3 cup (65g) baby capers in brine, rinsed, drained
  • Finely grated zest and juice of 1/2 lemon
  • 1 cup (250ml) beef stock
  • 2 long green chillies, seeds removed, finely chopped
  • 4 slices sourdough bread, crusts removed, torn into small pieces
  • 375g risoni pasta, cooked, drained

METHOD

  • 1
    Preheat the oven to 150°C.
  • 2
    Heat 2 tbs oil in a heavy-based flameproof casserole over medium-high heat. Working in batches, fry the lamb,turning, for 2-3 minutes until browned. Remove with a slotted spoon. Set aside.
  • 3
    Reduce heat to medium-low and add onion to the casserole. Cook, stirring, for 3-4 minutes until softened. Add anchovies, garlic and parsley stalks. Cook, stirring, for 2 minutes or until fragrant and anchovies are melted. Pour in wine and increase heat to medium. Bring to a simmer and cook for 2-3 minutes. Add tomato, half the olives, 50g capers, lemon juice and most of the zest. Stir to combine and season.
  • 4
    Add stock and stir in half the chilli. Bring to the boil, then cover with a lid and cook in the oven for 11/2 hours. Remove lid and cook for a further 11/2 hours until sauce is reduced and meat is tender. Stir through remaining 100g olives.
  • 5
    Pat dry remaining 15g capers with paper towel. Heat remaining 2 tbs oil in a frypan over medium-high heat, add capers and fry for 1-2 minutes until crispy. Remove with a slotted spoon, leaving the oil in the pan and drain on paper towel. Add the torn bread to the pan and fry, tossing, for 2-3 minutes until golden and crispy.
  • 6
    Serve the lamb puttanesca with pasta and garnish with fried capers, breadcrumbs, parsley leaves and remaining lemon zest and chilli.
https://www.delicious.com.au/recipes/lamb-shoulder-puttanesca/2d4629a5-6e98-4d71-8c76-a24b662c291a?current_section=recipes

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