Lamb Ragout Food

LAMB RAGOUT

Steps:

• Heat oil and butter and brown lamb over high heat.
• Add garlic and rosemary, stir for 30 seconds.
• Add wine and stir, mix in beef broth and tomato puree.
• Reduce heat, cover and simmer for 1 hour.
• Remove cover,increase heat to medium high and cook until sauce begins to thicken.
• Add tomatoes and olives and cook 5 minutes.
• Stir in parsley and serve.

LAMB RAGOUT

Steps:

• Place mushrooms in a food processor fitted with a metal blade. Pulse until finely chopped.
• Heat oil in a large sauce pan over medium-high. Add mushrooms and sauté for 3-4 minutes. Add onions and sauté for 2 minutes. Add carrots and celery and sauté until they start to soften, about 4 minutes. Add garlic and sauté another minute. Season with salt and pepper.
• Add ground lamb and cook until browned, approximately 5 minutes. Add tomato paste, cinnamon, nutmeg and Italian herbs. Stir until well combined.
• Add tomatoes to the pan, breaking them up with a spatula. Add red wine and stir until well combined. Add bay leaf. Lower heat to low, place lid on pot and simmer 2 hours. Stir occasionally to ensure bottom does not burn.
• Remove lid and taste sauce; season with salt and pepper as needed. Continue to simmer on low with the lid removed; sauce will begin to thicken.
• Meanwhile prepare spaghetti as per package directions. Serve the sauce over the pasta with a sprinkle of parmesan cheese and finely chopped parsley.

BAKED RIGATONI WITH LAMB RAGù

Steps:

• Heat the olive oil in a medium (10- to 11-inch) heavy-bottomed pot or Dutch oven, such as Le Creuset, over medium heat. Add the onion, carrots and fennel and sauté for 10 minutes, stirring occasionally, until the vegetables begin to brown. Add the lamb, garlic and fennel seeds and cook for 8 minutes, breaking up the lamb with a wooden spoon, until no longer pink. Stir in the tomato paste, tomatoes, 2 cups of the wine, the oregano, red pepper flakes, 1 tablespoon salt and 1 teaspoon black pepper. Bring to a boil, lower the heat and simmer, partly covered, for 40 minutes, stirring occasionally. Off the heat, stir in the remaining 1/2 cup of red wine.
• Preheat the oven to 350˚ F. Bring a large pot of water to a boil, add 2 tablespoons salt and the rigatoni and cook according to the directions on the package, until barely al dente. Drain.
• In a large bowl, whisk together the eggs and cream. Add the rigatoni and toss well. Grate half of the mozzarella on a box grater and add it to the rigatoni mixture. Add the lamb mixture, 2 teaspoons salt and 1 teaspoon black pepper and toss well.
• Transfer to a 10-by-14-by-2-inch baking dish and sprinkle with the Parmesan. Slice the remaining mozzarella and arrange it on top. Bake for 40 to 45 minutes, until the sauce is hot and bubbling and some of the pasta is crusty on top. Serve hot.

LAMB RAGOUT

Steps:

• Combine 1 lb beans and enough water to cover in heavy large Dutch oven.
• Bring to boil.
• Remove from heat, cover and let stand 1 hour.
• Drain beans and return to Dutch oven.
• Shake dried mushrooms in strainer to remove any sand.
• Add mushrooms and chicken broth to beans and bring to boil.
• Reduce heat to medium-low, cover partially and simmer 30 minutes.
• Meanwhile, heat oil in large skillet over medium-high heat.
• Season lamb generously with salt and pepper.
• Working in batches, add lamb to skillet; saute until brown on all sides, about 5 minutes.
• Using slotted spoon, transfer lamb to large bowl.
• Add wine to skillet and bring to boil, scraping up and browned bits.
• Add wine and lamb to beans in Dutch oven.
• Mix in garlic.
• Cover partially; simmer 30 minutes.
• Uncover, add carrots and cook 20 minutes, stirring occasionally.
• Add leeks and cream.
• Simmer until beans and lamb are tender, stirring occasionally, about 20 minutes.
• Add sausage.
• Using slotted spoon, transfer solids to a large bowl.
• Boil liquid until reduced to sauce consistency, about 10 minutes.
• Return solids to Dutch oven; simmer until heated through.
• Season to taste.
• Stir in basil.

LAMB RAGOUT

Steps:

• Toss lamb with flour in a small bowl. Heat olive oil in a deep, wide skillet or Dutch oven set over high heat. Add lamb, spreading it out to cover the surface of the pan. Don't stir for about 5 minutes, so you can develop a rich brown color on the lamb. Add garlic, stir and cook about 5 minutes more, stirring if it appears the lamb or garlic may burn. Add tomato paste, chicken broth, salt, pepper, and thyme. Bring to a boil, cover, reduce heat to low, and simmer 20 minutes. Remove cover and add carrots. Replace the cover ajar so that some of the steam can escape. Simmer 20 minutes more. Season with salt, if needed. Serve over cooked rice or noodles.

LAMB RAGU WITH MINT

Steps:

• Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta.
• Meanwhile, in a large skillet warm the olive oil over high heat. Add the shallots and the garlic and cook until tender, about 3 minutes. Add the ground lamb, salt, and pepper. Cook until the lamb has browned and the juices have evaporated. Add the wine, scraping up any brown bits from the bottom of the pan using a wooden spoon. Simmer until the wine has reduced by half. Add the marinara sauce and simmer over low heat until the flavors have blended, about 10 minutes. Add the mint and ricotta and stir until mixed. Add the pasta and stir to coat. Serve immediately.

SPICY LAMB RAGU

Steps:

• In a large Dutch oven, heat the olive oil (2 turns of the pan) over medium-high heat. Add the fennel seeds and stir for 30 seconds. Add the lamb, red pepper flakes and some salt and pepper and cook, breaking the meat into crumbles as it browns. Add the rosemary, thyme, onions, carrots, garlic, oregano, bay leaf, orange zest strip and cinnamon stick. Cook, stirring occasionally, until the onions soften, 7 to 8 minutes. Add the milk and reduce the heat to low. Simmer, partially covered, to let the meat absorb the milk, about 15 minutes.
• Add the tomato paste and stir until fragrant, 1 to 2 minutes. Stir in the wine, partially cover, and continue to cook and reduce for 15 minutes. Add the stock and olives. Hand crush the tomatoes into the pot, then add the juices from the can. Simmer, partially covered, for 30 minutes more to cook down the tomatoes and thicken the sauce. Fish out and discard the orange zest strip, bay leaf and cinnamon stick. Adjust the seasoning.
• Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook until al dente. Reserve 1 cup of the cooking water and drain the pasta. Keep warm.
• Mix the mint, parsley, pistachios and some grated orange zest together in a small bowl.
• Toss the ragu, reserved cooking water, pecorino, olive oil and cooked pasta together. Serve in bowls topped with fresh ricotta and sprinkle the herb-pistachio mixture over the top to garnish.

LAMB RAGOUT

Steps:

• In a medium saucepan, cook the bacon over low heat for about 10 minutes, until the fat is rendered and the bacon is crisp. Drain the bacon on paper towels, crumble and reserve. Turn up the heat. Working in batches, so as not to crowd the pan, brown the lamb about 5 minutes per side. As each batch is done, set it aside in a bowl.
• Add the onion, carrots and celery to pan. Cook for 8 minutes, stirring occasionally, until the vegetables soften. Return the lamb to the pan with the bacon. Add the tomatoes, 2 tablespoons sage, the thyme, bay leaves and chicken broth. Simmer very gently, stirring occasionally, for 1 1/2 hours. Season with salt and lots of pepper.
• Combine the parsley, orange rind, lemon rind and 2 tablespoons sage. Stir 3 tablespoons of this mixture into the ragout. Let sit for 5 minutes. Pass the remaining parsley mixture at the table. Serve with polenta, pasta or rice.

RAGOUT OF LAMB SHOULDER WITH CAVATELLI

Steps:

• 1. Heat the oil in a large, heavy-bottomed pot over high heat. Season the lamb shoulder with the fennel, rosemary, salt, and pepper. Add the lamb to the pot and sear on all sides, turning occasionally, until golden brown, 5-7 minutes. Transfer to a platter.
• 2. Add the leeks, celery, garlic, and red pepper flakes to the pot and cook until softened, about 5 minutes. Add the anchovies, tomato paste, thyme, and bay leaf and cook, stirring constantly, until a dark, mahogany-colored crust forms on the bottom of the pot, 3-4 minutes.
• 3. Add the wine and bring to a boil, stirring constantly. Return the lamb to the pot and add the orange peel, red onions, and Fond de Veau. Cover and bring to a boil. Reduce the heat to a slow simmer and cook until the lamb is tender, about 2 hours. Remove from the heat and let the lamb cool in the pot, covered. Discard the bay leaf.
• 4. When you're ready to serve, pull the lamb meat from the bone and return to the rich sauce in the pot along with the cooked pasta. Add the sweet peas and warm thoroughly before serving.

LAMB RAGU

Steps:

• Chop or crush tomatoes.
• Heat olive oil over medium heat. Cook onion until translucent.
• Boil water for pasta.
• Add lamb to onion, breaking up clumps. Cook until no longer red, about 5 minutes.
• Add tomatoes to lamb and onions. Simmer.
• (This is where you can stop and freeze for a couple of weeks or keep covered in fridge for a few days. If you do this, reheat and then continue from here.).
• Boil pasta (I think fresh would be good, too).
• Add cream, or half-and-half or milk to lamb/tomato pan. Salt and pepper as needed. Cook until sauce is thick, but not dry.
• Drain pasta and toss with sauce some cheese. Serve extra cheese at the table.

LAMB RAGOUT WITH SPRING VEGETABLES

Steps:

• Season lamb chunks generously with salt and pepper. Sprinkle with fennel seed and rub to distribute. Set aside for 30 minutes (or refrigerate for up to several hours, or overnight).
• Heat oven to 350 degrees. Put 2 tablespoons oil in a Dutch oven or similar heavy pot over medium-high heat. When hot, add lamb and brown on all sides, until meat is well caramelized, about 10 minutes. Work in batches if necessary to avoid crowding pan.
• Remove lamb, turn heat to medium and add onions (and a little oil if necessary) and cook, stirring, until softened and lightly colored, 5 to 8 minutes. Add garlic, bay leaf and thyme and cook for 1 minute, then stir in tomato paste. Sprinkle with flour and cook 2 minutes more. Add white wine and whisk well as mixture thickens. Whisk in broth and bring to a brisk simmer.
• Return meat to pot. Cover pot and bake for about 1 hour 15 minutes, until meat is tender when probed. Taste sauce and adjust seasoning. Keep warm, or cool to room temperature and refrigerate overnight before proceeding with vegetables (which should be prepared right before serving).
• Prepare the vegetables: Remove fava beans from pod. Blanch 2 minutes in boiling water, then cool in ice water. Peel and discard outer gray skin from each bean. You should have about 1 1/2 cups. Set aside. (If using frozen lima beans or edamame, cook the thawed beans for 3 to 4 minutes in salted boiling water.)
• Bring a medium pot of fresh water to a boil and salt well. Add fennel and simmer until tender, about 2 minutes. Remove with spider and rinse with cold water to refresh. In the same pot, cook carrots until tender, about 4 minutes, then remove and refresh. Cook turnips for 3 minutes, then remove and refresh.
• Just before serving, melt butter in a wide skillet over medium heat. Add cooked fennel, carrots and turnips. Add scallions and stir to distribute. Season with salt and pepper. Add a splash of water and cook until scallions have softened, about 2 minutes. Add fava beans and heat through. Stir in lemon zest and parsley.
• Transfer meat and sauce to a large serving dish. Spoon vegetables around meat and garnish with fennel fronds.

RAGOUT OF LAMB AND SPRING VEGETABLES WITH FARRO

Steps:

• Tie together oregano, thyme, rosemary, and bay leaves with kitchen twine.
• Heat 1/4 cup oil in a large heavy pot over medium-high. Season lamb with salt and pepper. Working in batches, cook, turning occasionally, until browned, 12-15 minutes per batch. Transfer to a plate as you go.
• Add onions to pot and stir to coat. Season with salt and pepper and cook until starting to brown, about 4 minutes. Stir in garlic; cook 30 seconds before adding vinegar. Cook, scraping up browned bits, until syrupy, about 1 minute.
• Add wine, bring to a boil, and cook until reduced by about one-fourth, about 4 minutes. Add broth, lamb, and herb bundle. Bring to a boil, reduce heat, and simmer gently, partially covered, until lamb is tender, 75-85 minutes.
• Stir in farro and cook until nearly al dente, 15-20 minutes. Remove herb bundle; add turnips. Cook until farro is cooked through, turnips are tender, and lamb is almost falling apart, 30-40 minutes. Mix in asparagus and peas; cook until crisp-tender, 2 minutes. Add greens and stir to wilt. Season with salt and pepper. Serve drizzled with oil.

SLOW-COOKED LAMB SHANKS WITH LENTIL RAGOUT

Steps:

• Preheat oven to moderately slow (160c).
• Toss lamb shanks in seasoned flour, heat oil in a large saucepan and brown shanks in batches for 4-5 minutes or until browned all over. Transfer to a plate.
• Saute onion, carrot, celery and chili in same pan for 4-5 minutes until onion is tender. Stir through lentils, tomatoes water, wine and vinegar and bring to the boil.
• Place the lamb and sauce mixture into a large oven proof casserole dish; bake covered, stirring a couple of times for 1 1/2 hours.
• Uncover and cook a further hour or until meat is almost falling off the bone.
• Stir parsley through and serve over mashed potatoes with green vegetables if desired.