Australian Lamb Shoulder 'Estofado' with Wilted Chard and Garlic

Bring a large pot of salted water to a boil. Add the rigatoni and cook until al dente, about 9-10 minutes.

While the pasta boils, cut the lamb shoulder into 1-inch cubes. Using a heavy-bottomed pot, sear the lamb over medium-high heat until deeply browned on all sides, letting the natural fats render.

Add the minced garlic to the lamb, stirring constantly for 30 seconds until fragrant and golden. Add a splash of water to deglaze the pan, scraping up the flavorful browned bits from the bottom.

Add the Swiss chard leaves to the pot with the lamb, allowing them to wilt down in the residual juices, which takes about 2-3 minutes.

Drain the pasta, reserving a small amount of starchy water. Toss the rigatoni into the pot with the lamb and chard. The starch will help create a light, savory coating.

Serve immediately in a shallow bowl, ensuring the tender lamb and vibrant greens are evenly distributed. Garnish with a crack of fresh black pepper.