#lamb ragout

[quo-usque-tandem]

Lamb ragout with vegetables and farro

[passionforpasta]

Bring the flavors of the Middle East to your dinner plate tonight.

Orecchiette With Za'atar Lamb Ragout, Oven Roasted Tomatoes And Smoked Harissa Chickpeas

Ingredients 1 box orecchiette 5 tablespoons extra virgin olive oil, divided 3 garlic cloves 1 small yellow onion 2 tablespoons Za'atar 1 pound ground lamb 1 cup red wine, dry 1 pound plum tomatoes, blanched, peeled, cut in half 1 cup plain sun dried tomatoes, reconstituted in water, roughly chopped ½ cup Romano cheese, shredded 1 cup smoked harissa chickpeas, crushed Salt and red pepper flakes to taste

Directions 1. Pre-heat oven to 425F. 2. Season tomatoes with 2 tablespoons extra virgin olive oil and salt. Roast in oven until caramelized, about 25 minutes. Set aside. 3. In a sauce pot sauté onions and garlic with remaining extra virgin olive oil until translucent, about five minutes. Add lamb and sauté until slightly brown. Deglaze with wine, let it reduce well. 4. Add roasted tomatoes, sun dried tomatoes and cover with water. Season with salt and red pepper flakes and simmer for 1 ½ hour. 5. Cook orecchiette according to box directions. Drain and toss with lamb sauce. 6. Fold in cheese and serve with crushed chickpeas over the top.

Recipe and Photo Credit: Chef Lorenzo Boni

[kitchenbarbeyond-blog]

LAMB SHANK RAGOUT WITH POTATO GNOCCHI - PART 2

Last week we taught you how to make gnocchi, this week we're going to show you how to make something truly delicious to eat with that gnocchi; this lamb shank ragout does require a fair amount of cooking time, but we think it's well worth the wait. A perfect Winter dish to warm the soul. 

Serves 4

Ingredients                               

4 lamb shanks or 1kg diced lamb shoulder

2 brown onions - diced

2 sticks celery - diced

2 carrots - diced

4 cloves garlic - crushed

3 ripe tomatoes - chopped

3 sprigs of thyme

6 black peppercorns

1 tbs cumin seeds

2 bay leaves

250ml white wine

1L chicken stock

Seasoning

Method

Preheat the oven to 180˚.

In a heavy based pan brown your chosen meat, then set aside.

In the same pan brown off diced onion, carrot and celery. Once browned, return the meat to the pan.

Deglaze the pan with the white wine (pour over the meat), add the remanding ingredients. Note: when adding the chicken stock you want it to almost cover the meat, you may need to add a little more or less depending on the size of your oven dish.

Cover the dish with a lid or foil and place into a preheated oven for around 3 hours or until tender. Feel free to use a slow cooker if you have one.

Once the meat is tender remove it from the cooking liquid and remove the bones, the meat should fall apart with ease.

Strain the cooking liquid and discard the vegetables.

Set meat and cooking liquor aside.

  TO FINISH

Ingredients

Braised meat

Boiled gnocchi

1 cup cooking liquid

2 cloves garlic - crushed

1 brown onion -  finely dice

½ red chilli - sliced

100g Spinach

50g Butter

½ bunch of Parley chopped

½ Lemon juiced

Grated parmesan

Method

In a large pan on high heat with plenty of olive oil, add in your gnocchi, allow to brown.

Once gnocchi has some colour reduce the heat and add in garlic, chilli and onions, cook for 2 minutes

Add in your braised meat with the braising stock, allow to reduce by ½.

Add in your spinach and wilt.

To finish the sauce add in cold diced butter, parsley, lemon juice and seasoning.

Serve in bowls with a sprinkling of parmesan and a drizzle of extra virgin olive oil.