Rich, meaty ragú is not hard to make. The active part of this recipe comes together quickly, and then it sits and simmers all afternoon in the oven or all day in the slow cooker.
When the meat is browned deeply with golden onions and vegetable chunks, and simmered with a generous helping of wine, the long braise melds everything together into much, much more than the sum of its parts, with a heady flavor that just gets better with every helping of leftovers.
This is good eating with pasta or by itself. It freezes magnificently too.
Lamb Ragú
makes 8 servings
2 pounds stew lamb, cut in chunks
Salt and freshly ground black pepper
2 onions
4 sprigs fresh rosemary
3 tablespoons fresh sage
8 cloves garlic
1 big carrot, peeled
2 celery stalks
Olive oil
2 cups red wine
1 28-ounce cans peeled whole plum tomatoes
Liberally coat the lamb chunks with salt and pepper and set aside. Peel and coarsely chop the onions, and chop the garlic. Chop the carrot and celery.
Place an oven-proof Dutch oven or heavy stockpot over medium-high heat, and add olive oil to cover the bottom thinly. When oil is hot, add the lamb and brown deeply. Do this in batches if necessary. Don't worry about drying out the meat - you want it browned darkly for good flavor.
When the meat is thoroughly dark, add the onions. Cook slowly over medium heat for about 10 minutes or until the onions are golden. Add rosemary and sage, garlic, carrot and celery. Reduce heat to medium-low and sauté until vegetables are softened, about 5 minutes.
Add wine and continue to simmer until liquid has reduced by half, about 10 minutes. Add tomatoes and their juices. Simmer, covered, in a 275-degree oven for 3 to 4 hours. Alternately, put everything in a slow cooker and cook for 4 hours on high or 8 hours on low. The longer it cooks the more tender it will be. When ready to serve, go through with two forks and shred any remaining chunks.
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Nice idea. And it can only help to marinate lamb in the wine and spices overnight.
the Batali version uses a whole bunch of fresh basil
fabulous
1 1/2 - 2 hours cooking is plenty for stew-cut meat
(I use lamb shoulder)
if you don't have 4 - 6 hours
This was fabulous. I used lamb shoulder and didn't have to cook as long. I upped the amount of veggies, and added two cans of drained/rinsed white beans. Could have added some more liquid, but was wonderful and thick as is. Used "White merlot" which I guess is a blush because I don't like when things taste too much like red wine. It lent a wonderful wine flavor without being overpowering. Freezes and reheats wonderfully.
An excellent recipe, clear and easy to follow.
It will be even better if you purchase lamb raised sustainably and humanely from a farmer like Karen Weinburg, (3 Corner Field Farm). She is at the Union Square Greenmarket on Wednesdays and Saturdays. Get the lamb for stew, with bone - that's what I used - and you'll be in for a treat!