I’ve searched high and low for a good recipe for lamb ragu. I have one of my own in my ancient binder of recipes but it is now so old ( from Gourmet Magazine 1979 – November issue) that I couldn’t even capture a picture of it. I was sure I could find a similar one online – but no – none to be found. And then, much to my surprise, just as I was on the hunt what appears but a perfect recipe in The Chronicle Herald. Lucky me. Now I’ll be able to post this and then put it into my Pintrest cookbook. A way to make myself productive on this lazy snowy day.
Here it is:- Lamb Stew…with all the ingredients I had been hoping to see in my recipe. I have used lamb necks, and even beef for this stew as well.
BRAISED LAMB SHANKS WITH SHALLOT AND RED WINE SAUCE
This is a classic for the dead of winter when you’re craving something rich, roasted and deeply satisfying. Slow oven-roasting breaks down the tough gelatinous muscle so it becomes tender.
You may braise the lamb shanks the day before and reheat them before serving. Bring the meat to room temperature before reheating for best results. If you do it this way it’s very easy to take the fat off the sauce.
Serve with mashed potatoes.
50 ml (1/4 cup) canola oil
4 lamb shanks (each 500 g /1 lb)
30 ml (2 tbsp) plus 10 ml (2 tsp) salt, plus more to taste
50 ml (1/4 cup) flour
2 onions, diced medium
8 cloves garlic, whole
4 carrots, each cut into 3 to 4 pieces
4 parsnips, each cut into 3 to 4 pieces
500 ml (2 cups) dry red wine (divided)
250 ml (1 cup) tomato paste
500 ml (2 cups) chicken, lamb or vegetable stock
4 bay leaves
4 sprigs fresh thyme
4 sprigs fresh flat-leaf parsley
15 ml (1 tbsp) olive oil
8 medium shallots, finely diced
Salt and pepper, to taste
15 ml (1 tbsp) chopped fresh
flat-leaf parsley (optional)
Preheat oven to 160 C (325 F).
In a heavy-bottomed, ovenproof frying pan, heat oil over medium-high heat.
Season shanks with 10 ml (2 tsp) salt and dredge in flour. Sear in hot oil until golden brown on all sides, about 5 minutes in total.
Remove shanks from pan, leaving drippings behind.
Add onions, garlic, carrots and parsnips to pan drippings. Saute for 2 minutes over medium heat. Add 250 ml (1 cup) of the red wine and tomato paste. Cook for another 10 minutes, until wine has evaporated. Add stock, bay leaves, thyme, parsley and remaining 30 ml (2 tbsp) salt. Bring to a boil and add shanks back in.
Cover frying pan tightly with aluminum foil and transfer to oven to braise for 2 hours, or until shanks are tender enough to be easily pierced by a fork. Remove from oven and let cool. Separate vegetables from meat and set aside. Spoon out any excess fat from juices. Keep 500 ml (2 cups) of the juices for the sauce.
Red wine sauce: In a medium saucepan, heat olive oil over medium heat and saute shallots for 4 to 5 minutes. Deglaze pan with remaining 250 ml (1 cup) red wine and cook for 5 more minutes, or until volume is reduced by half. Whisk in reserved braising juices. Season with salt and pepper.
Serve lamb shanks with mashed potatoes and reserved vegetables. Pour 50 ml (1/4 cup) sauce over each shank and garnish with fresh chopped parsley, if desired.
Makes 4 servings.
About this and that.... 