Pugliesi Pasta with Lamb

Pugliesi Pasta with Lamb

Ingredients:
- 5-6lb leg of lamb (bone in, but boneless is acceptable)
- 2 large white onions, sliced into thin rings
- 2-3 garlic cloves, peeled
- 1 stick butter
- 1-2 T olive oil
- Salt & pepper to taste
- 2-3 carrots, peeled and sliced into 4 inch long pieces
- 3-4 celery ribs, sliced and quartered into 4 inch long pieces
- 1 ½ cups beef stock
- 1 cup water
- 1lb spaghetti or linguine pasta

Preheat an oven to 300F. Cut the stick of butter in half and place one half into a skillet over medium high heat. Add the olive oil and allow the butter to melt. Once the butter has melted, place the onions into the skillet and sauté for 7-8 minutes, or until the onions are translucent.

While the onions are cooking, cut slits into the meat and push the cloves into the slits.Place the lamb into a Dutch oven/covered roaster and add salt and pepper to taste. Pour the beef stock and water over the lamb.

Once the onions are translucent, remove them from the skillet and spoon the onions over the lamb. Place the lamb into the oven, and add the remaining butter to the pot. Cook for 4-5 hours, basting the lamb occasionally.

When there is about an hour left for the lamb to cook, place the celery and carrots into the Dutch oven.

Bring a large pot of water to a boil, and cook the pasta until it is al dente. Strain the pasta.

Place the pasta into bowls and spoon the lamb, carrots and celery over the pasta.