mall bowl. Rub oil over lamb then coat in spice mixture
ven to 275\u00b0F. Coat lamb with oil and season.
evelop.).
Add the ground lamb, season generously with salt and
utch oven on high. Dust lamb in flour, shaking off excess
edium-high heat.
Season lamb shoulder with salt and pepper
r after you cook the lamb shanks).
Heat oil in
In a heavy pot, heat the fat or oil until it just begins to shimmer. Add onions and sweat gently until soft, about 5 minutes.
Add ground lamb and spices. Cook, stirring often, until lamb is no longer pink and most of the moisture has evaporated, about 5 minutes.
Add the wine, the tomatoes (with their juices), and the stock. Bring to boil, reduce to a simmer, cover partially and cook until liquid is reduced, 25-30 minutes.
ater for pasta.
Add lamb to onion, breaking up clumps
Ragu Recipe Contest Entry.
Pre-heat
In a large skillet, heat the olive oil.
Add the lamb and saute over high heat until browned, 1 to 2 minutes.
Add the garlic, rosemary, parsley, hot pepper and salt; saute for 30 seconds.
Pour in the wine and boil, scraping up the browned bits, 2 to 3 minutes.
Add the tomatoes; cover and simmer over low heat until the lamb is very tender, about 1 1/2 hours.
Cook the pasta. Remove the hot pepper from the sauce and toss with the pasta.
inutes.
Add the ground lamb, salt, and pepper. Cook untilt
oftened, 5 minutes. Add the lamb, coriander, fennel, cumin, rosemary and
urkey then stir in the Ragu sauce, chili beans, black beans
Cut all fat from meat, and brown in Dutch oven with the butter. Turn meat to all sides to brown.
Remove from pot and saute cut up onions.
Remove onions and return lamb to pot.
Sprinkle the onions over the meat, add pepper, salt and caraway seed.
Cover and simmer until meat can be pierced with fork.
This will take about 2 hours on a low flame, or according to weight of meat.
On both sides of lamb steaks, rub 1/2 teaspoon
arlic and rub over the lamb steaks, then squeeze the lemon
My Mother
Nicoletta made this Ragu sauce every Sunday. She usually served
it
with
ziti
or
rigatoni.
This sauce, however, can be
used
with any shape pasta (plain or filled). The meat is
served
after
the pasta dish, as a second course with a salad.
You
can
use
a variety of different meats and any combination works well.
il translucent.
Add the lamb and brown.
Add the
sharp knife butterfly the lamb legs so they open out
e recipe I am posting, but you can cook the lamb