Conchiglie with Sweet and Sour Lamb

Name: Conchiglie with Sweet and Sour Lamb
Ingredients: 4 tablespoons olive oil; Kosher or sea salt and freshly ground pepper; 3 pounds boneless lamb shoulder, well trimmed and cut into 1-inch cubes; Kosher or sea salt and freshly ground pepper; Kosher or sea salt and freshly ground pepper; 1 tablespoon slivered garlic; 2½ cups sliced onions; ½ cup finely diced fennel bulb or celery; ½ cup finely diced carrot; 2 cups seeded and diced tomatoes; ½ cup finely diced fennel bulb or celery; ⅓ cup golden raisins; ½ cup red wine vinegar; 1 tablespoon light-brown sugar; 2 cups rich Lamb Stock or Chicken Stock; 2 cups rich Lamb Stock or Chicken Stock; ½ cup dry white wine; 1 tablespoon chopped fresh rosemary or ½ teaspoon dried; 1 tablespoon chopped fresh rosemary or ½ teaspoon dried; 1 teaspoon ground cinnamon; 1 pound conchiglie or other shell-shaped dried pasta; 1 pound conchiglie or other shell-shaped dried pasta; ⅓ cup minced fresh parsley; Toasted pine nuts for garnishing

Preparation info

Serves
6

Difficulty
Easy

Appears in

From the Earth to the Table

By John Ash

Published 1995

About

Conchiglie is one of the seemingly endless number of pasta shapes; they look like little conch shells. You can, of course, use any shape of dried pasta you please, or try this sauce with the fresh Gremolata Pasta. The sauce in this dish is magnificent, and I would suggest making a double batch so you can freeze one for later use. Like most stewed meat sauces, this one tastes even better a day or two after being made.

Ingredients

Pasta

Ingredients

Method