2.07.2013

wine night: slow-roasted lamb ragú

Starting to think about your Valentine's Day meal next week?
No? 
Oh. Well, you should be.

Here's a fairly easy dish that is a little more high-brow than your average Wine Night meal.
Perfect for celebrating Valentine's Day if you ask me.
Comforting, warm, and a bit fancy.
Serve it up with fresh thick-ribbon pasta (a tagliatelle or papardelle) and a dollop of ricotta.
Add a salad and a big 'ol glass of Chianti and you've got yourself a very satisfying meal.

Make this for your Wine Night tonight!
(or your Valentine's Night next week!)

Slow-Roasted Lamb Ragú
Adapted from:  The Kitchn
Serves:  8
Hands-On Time:  45 - 60 minutes
Hands-Off Time:  3 - 4 hours

Ingredients:
  • 2 lbs. boneless stew lamb, cut into chunks (I use the pre-cutbed "kabob" lamb meat from Fresh Direct)
  • salt and pepper
  • 1 large yellow onion, diced
  • 2 carrots, peeled and diced
  • 8 cloves garlic, minced
  • 4 sprigs fresh rosemary
  • 3 t. dried sage
  • 1 bay leaf
  • 4 T. extra virgin olive oil (more or less depending on your pot size)
  • 2 C. red wine (I use Chianti)
  • 28 oz. peeled, whole plum tomatoes (preferably San Marzano)

Directions:
  1. Preheat oven to 275 degrees.
  2. Pat the lamb with paper towel. (Taking off some of that moisture will help it brown.)
  3. Season liberally w/ salt and pepper.
  4. Heat an oven-proof dutch oven to medium-high heat. Pour in oil (just enough to thinly coat).
  5. When oil is hot, add the lamb in batches to brown. Once you add the lamb, don't touch it for a few minutes so it can really get a good and crusty on the outside. Rotate the chunks to brown each side. Remove to a paper-towel lined plate. Continue in batches until all lamb is browned. (Make sure to do this in batches, if you add it all at once it will steam instead of brown resulting in gray-colored meat with no flavor).
  6. Add a bit more oil to the pan and scrape up any brown bits that stuck to the bottom. Lower the heat to medium.
  7. Add the onions and cook for about ten minutes.
  8. Add in carrots, garlic, rosemary, sage, bay leaf and a sprinkle more of salt and pepper.
  9. Cook vegetables for five more minutes.
  10. Add wine and simmer for ten minutes (until liquid has reduced by half).
  11. Add the tomatoes one at a time, squeezing each one w/ your hand into the pot. This gets them nice and chunky and crushed. Add tomato juice from the can after you've hand crushed each tomato.
  12. Add the meat back in to the pot and stir to combine.  Bring to a simmer.
  13. Cover pot and put in 275 degree oven for three to four hours (or a slow cooker on low for 6 - 8 hours).
  14. When ready to serve, use two forks and go through and shred any reaming chunks of meat. Taste and season with more salt and pepper. Remove bay leaf.
  15. Serve over fresh pasta with a dollop of ricotta cheese.

Nutrition: (meat sauce only, no pasta or ricotta)
  • Calories:  224
  • Carbs:  9
  • Fat:  10
  • Protein:  13

Enjoy!
xoxo,
K

P.S. Need help with a Valentine's Day gift? 
Go here (for the lady) and here (for the dude).  

{photo by me}
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