Rigatoni With Lamb Ragout And Mint

• 2 pounds boneless lamb shoulder (or leg)
• Salt and pepper, to taste
• 1 cup flour, for dredging
• 4 tablespoons olive oil
• 2 carrots, peeled and chopped
• 2 celery stalks, peeled and chopped
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1/2 cup canned whole tomatoes
• 2 cups dry red wine
• 1 piece Parmesan cheese rind
• 2 sprigs rosemary
• 1 pound rigatoni
• 4 tablespoons fresh mint
• 2 tablespoons butter
• 1/2 cup grated Parmesan cheese

1. 1. Cut lamb into 4 pieces, season well with salt and pepper. Dredge in flour, shaking off excess.
2. 2. In a Dutch oven over medium heat, sear lamb in oil until dark golden brown, about 5 minutes per side. Remove lamb from heat and reserve.
3. 3. Add carrots, celery, onion and garlic to pot. Cook until lightly caramelized, 7-10 minutes. Scrape up any bits of lamb stuck to bottom of pot. Add tomatoes, cook another 4 minutes.
4. 4. Turn heat to high, add wine and boil until reduced by half. Add 21/2 cups water, reduce another 5 minutes.
5. 5. Turn heat to low, add Parmesan rind and rosemary. Nestle meat in sauce.
6. 6. Simmer until the meat is tender, 21/2-3 hours. Remove Parmesan rind and rosemary. Remove meat to a plate and shred apart with a fork. Return shredded meat to sauce.
7. 7. Cook rigatoni in salted water 1 minute less than package instructions suggest. Drain well and add to sauce, stirring to coat for about a minute, until sauce clings to pasta slightly.
8. 8. Just before serving, stir in mint, butter and half of the grated Parmesan.
9. 9. Plate on a large, warm platter and top with remaining Parmesan.

lamb shoulder, salt, flour, olive oil, carrots, celery stalks, onion, garlic, tomatoes, red wine, parmesan cheese rind, rosemary, rigatoni, fresh mint, butter, parmesan cheese

Taken from www.epicurious.com/recipes/member/views/rigatoni-with-lamb-ragout-and-mint-50178661 (may not work)