Winter Stew of Braised Lamb, Red Onions And Macaroni

• 3 tablespoons vegetable oil
• Salt and pepper to taste
• 2 pounds lamb shoulder, trimmed and cut into 3-inch squares
• 2 celery stalks, washed and cut into 1/2-inch cubes
• 2 large carrots, peeled and cut into 1/2-inch cubes
• 1 large Spanish onion, peeled and cut into 1/2-inch cubes
• 2 cloves garlic, peeled
• 2 cups dry white wine
• 1 large herb sachet (3 bay leaves, 2 tablespoons fresh thyme, 10 peppercorns, 1 bunch parsley stems)
• 8 cups veal stock (available commercially)
• 1 pound cavatappi or corkscrew macaroni
• 2 tablespoons olive oil
• 4 stalks celery, peeled and cut into 1/2-inch pieces on the bias
• 2 medium carrots, peeled and sliced very thinly
• 2 medium red onions, peeled and sliced paper thin
• 1 tablespoon chopped fresh garlic
• 4 plum tomatoes, peeled, seeded and diced
• 2 tablespoons chopped fresh parsley

1. Preheat the oven to 375 degrees.
2. Heat vegetable oil in a large, heavy-bottomed saucepan over medium flame.
3. Season lamb, and brown it evenly on all sides, 8 to 10 minutes.
4. Remove lamb from pan, and discard excess fat.
5. Return pan to heat, and add cubed celery, cubed carrots, cubed onions and whole garlic cloves.
6. Saute for one minute.
7. Add lamb along with wine, sachet of herbs and veal stock.
8. Bring to a simmer, and skim any foam or residue that comes to the surface.
9. Cover, and place pot in oven for about 50 minutes to an hour, or until lamb is very tender.
10. Remove lamb from sauce, and strain liquids back into saucepan, discarding vegetables and sachet.
11. When meat is cool enough to handle, shred lamb into strips.
12. Cover and let stand.
13. Bring a large pot of lightly salted water to a boil.
14. Cook pasta until just short of al dente.
15. Drain, and hold at room temperature.
16. Meanwhile, to finish the dish, heat the 2 tablespoons olive oil in a heavy saucepan over medium setting.
17. Add remaining celery, carrots, onion and chopped garlic.
18. Saute for 2 to 3 minutes.
19. Add tomatoes, parsley and reserved shredded lamb along with 3 cups of the strained lamb-braising liquid.
20. Bring to a boil, and add cooked pasta.
21. Bring to a simmer, and cook gently, stirring, for 2 minutes.
22. Check seasonings.
23. Serve immediately in a flat soup plate.

vegetable oil, salt, lamb shoulder, celery stalks, carrots, onion, garlic, white wine, herb sachet, veal stock, cavatappi, olive oil, stalks celery, carrots, red onions, fresh garlic, tomatoes, parsley

Taken from cooking.nytimes.com/recipes/7101 (may not work)