Rotini Pasta with Braised Lamb Shoulder

Cook the pasta al dente according to package directions (see Step 3 for how to remove the pasta, and save the pasta water when done).

In a large skillet, heat olive oil over medium heat. Add the tomatoes and sauté until skin begins to blister. Add the garlic and let sizzle until garlic begins to turn golden, about 2 minutes. Once the garlic is golden, add the crushed chilies and let toast for a minute, then ladle in 2 cups of pasta water.

Bring the sauce to a rapid boil. Season with salt to taste. Once the sauce has reduced by about half and the rotini is cooked al dente, scoop the pasta from the water and add to the sauce.

Add the lamb shoulder (see below). Add the parsley and the arugula. Cook and toss to coat the pasta with the sauce. Remove from heat and add the basil. Toss altogether, adding a drizzle of olive oil, and serve immediately.

Garnish each serving with shaved Pecorino Romano cheese.

Pre-heat oven to 250°F

In a large stainless bowl, combine the salt, sugar, zest, herbs and spices.Add the lamb shoulder and ensure an even coating of the curing salts all around the meat.Refrigerate for 2 hours.

Remove lamb from the cure and rinse excess curing mixture off of the meat.

Add the lamb and the stock to an oven-safe casserole or braising dish, ensuring the dish you have chosen allows the lamb to be submerged halfway in the stock.Place in the 250°F oven and cook slowly until meat begins to pull apart easily when tested with a fork, for 3 to 4 hours. Remove from oven; allow to cool for one hour.

Remove lamb from stock, trim excess fat, and pull meat apart into bite size pieces with two forks.