Slow Cooked Lamb Neck And Pasta Food

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AMAZING SLOW-COOKED ITALIAN LAMB RAGOUT AND PASTA



Amazing Slow-Cooked Italian Lamb Ragout and Pasta image

You will love this amazing dish of slow cooked (braised) meat ragout and pasta. Also, it's totally based on Jamie Oliver's "Pappardelle with amazing slow - cooked meat" as published in "Jamies Kitchen". It's truly Fantastic!!

Provided by Jamie Oliver

Categories     Dinner     Main Course

Time 4h30m

Number Of Ingredients 16

1.125 lb Braising protein (1#2oz or 500 g)
Extra Virgin Olive Oil (for browning)
1 - Small red onion (peeled and chopped fine)
1 - Carrot (peeled and chopped fine)
1 - Celery stalk (chopped fine)
4 - cloves Garlic (peeled and fine chopped)
2 tbs (2 msk) - Fresh thyme leaves, fine chopped (or 2 tsp ( tsk) dried)
2 tbs (2 msk) - Fresh rosemary, fine chopped (or 2 tsp (2 tsk) dried)
2 - 14 oz (400 g) cans of San Marzano whole plum tomatoes (or other whole canned tomato of choice)
2 5 oz (300 ml) glasses of good quality red wine (Chianti, Cabernet, Merlot or red table wine)
2 tbs (2 msk) pearl barley (optional). ( Please note, barley contains gluten.)
As required Salt and fresh ground pepper
7 tbs (100 g) - butter
1 lb (500 g) - fresh pappardelle pasta or other wide fresh pasta. (substitute about 10 oz (285 g) of dried for fresh.)
1/2 cup (1.25 dl) finely grated Parmesan or Grana Padano cheese
1 - Cartouche

Steps:

  • Begin by heating the olive oil in a heavy pot over a medium high heat. Once heated (oil should be shimmering), add the meat and brown on all sides. You may have to do this in two batches.
  • Once the meat is browned, throw in the onions, carrots, celery and herbs. Stir and continue cooking until the veggies are softened (takes about 7-10 minutes for me). Add garlic and stir for a minute or two until the garlic fragrance is lovely, but don't overcook.
  • Next, take a sip of your wine to make sure it still tastes good (optional) and pour in the two glasses of red wine.
  • Now, deglaze the bottom of your pan scraping up all those goodies.
  • Cook the wine down until it is mostly evaporated. It will take a bit, depending on your stove maybe 20 minutes. It should smell and look terrific by now.
  • Carefully add your plum tomatoes and stir slowly and softly so as not to break them up.
  • Toss in the pearl barley (if using) and stir.
  • Now, cover the pieces of meat with about a 1/2 inch of water.
  • Remember that cartouche that you made, wet it and then rub with oil. Place in the pot on the surface, cover and cook on simmer for three hours.
  • Next, carefully remove the lid and cartouche (place it on a plate). Give the sauce a stir and check your braised meat. The meat should be "fall apart" tender.
  • Also, now is a good time to throw on the pot of pasta water.
  • If your meat needs additional cooking time, re-cover with the cartouche and cook another 1/2 hour.
  • Now, check your seasonings and adjust with salt and pepper as required.
  • Place cooked meat in a bowl and cool slightly. Next, pull the meat apart using two forks until you get it the way you desire.
  • While the meat cools, you may need to continue cooking with the ragout with the lid and cartouche off your pot to reduce the sauce to the consistency you wish.
  • Stir your pulled meat back into your perfect sauce. Taste! Adjust seasonings if needed.
  • Your sauce is ready and the Pasta is cooking, so toss in the butter and stir until the ragout is fully mixed and shiny.
  • Then throw in the cheese stir and remove from the heat.
  • Drain your pasta* (saving a cup of liquid) and slide it into the ragout, tossing the pasta with the sauce until mixed (add pasta water if needed).
  • Finally, garnish with a little finely chopped fresh rosemary and Parmesan. Tuck in!

SLOW COOKED LAMB NECK AND PASTA



Slow Cooked Lamb Neck and Pasta image

Long and slow, allowing for concentration of flavours and a rich sauce. All from one of the cheapest cuts around

Provided by Rob63

Categories     Lamb/Sheep

Time 4h5m

Yield 4-5 serving(s)

Number Of Ingredients 7

1 kg lamb neck, noisettes
1 liter stock
1 (450 g) can crushed tomatoes
4 garlic cloves
1/2 teaspoon chili powder
1 tablespoon olive oil
pasta, of choice

Steps:

  • Brown lamb neck in olive oil.
  • add stock.
  • add tomatoes.
  • add garlic.
  • add chilli powder.
  • Bring to boil.
  • Simmer on stove top with lid on for 2-3 hours.
  • Remove lid, simmer for 1-2 hours until meat falls from bones and sauce is thick and chunky.
  • Cook pasta
  • Serve sauce over pasta.
  • suck meat off bones.
  • Wipe sauce off chin.

Nutrition Facts : Calories 64.6, Fat 3.6, SaturatedFat 0.5, Sodium 248, Carbohydrate 8.3, Fiber 1.8, Sugar 4.2, Protein 1.1

SLOW-COOKED IRISH STEW



Slow-cooked Irish stew image

Middle neck or scrag end of lamb are flavoursome cuts and perfect for braising. This traditional casserole contains filling pearl barley, too

Provided by Sarah Cook

Categories     Main course

Time 8h20m

Number Of Ingredients 12

1 tbsp sunflower oil
200g smoked streaky bacon, preferably in one piece, skinned and cut into chunks
900g cheap stewing lamb like middle neck or scrag (ask at your butcher counter), cut into large chunks
small bunch thyme
3 onions, thickly sliced
5 carrots, cut into big chunks
6 medium potatoes, cut into big chunks
700ml lamb stock
3 bay leaves
85g pearl barley
1 large leek, washed and cut into chunks
small knob of butter

Steps:

  • Heat the slow cooker if necessary, then heat the oil in a frying pan. Sizzle the bacon until crisp, tip into the slow-cooker pot, then brown the chunks of lamb in the pan. Transfer to the slow-cooker pot along with the thyme, onions, carrots, potatoes, stock, bay leaves and enough water to cover the lamb. Cover and cook on Low for 7 hrs.
  • Stir in the pearl barley and leek, and cook on High for 1 hr more until the pearl barley is tender.
  • Stir in the butter, season and serve scooped straight from the dish.

Nutrition Facts : Calories 673 calories, Fat 39 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 11 grams sugar, Fiber 7 grams fiber, Protein 40 grams protein, Sodium 1.4 milligram of sodium

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