Lamb Ragout
Serves 12
Crowd Pleasers
Gluten Free
This is one of my most popular dishes. Great for a crowd or very cosy for a Sunday family gathering.
Cook time – slow cook for 6 hours (prep the night before and refrigerate overnight to cook first thing for a luncheon).
Prep time – 30 minutes
Ingredients
- 2.5kg lamb shoulder (approximately)
- 2 tablespoons of olive oil, to sauté lamb)
- 1 tablespoon salt, to season lamb
- ½ tablespoon pepper, to season lamb
- 1½ cups diced brown onion
- 1½ cups unpeeled carrot, diced
- 1½ cups unpeeled celery, diced
- 2 x 425g tin tomatoes
- 8 cloves garlic, finely chopped
- 3 bay leaves, fresh or dried
- 2 tablespoons tomato paste
- 1 tablespoon beef stock powder (GF option)
- 2 tablespoons sugar
- 1 tablespoon soy sauce (GF option)
- 1 cup red wine
- 3 cups water
- 1 to 2 teaspoons chilli flakes
- 3 x 250g packets of ‘Pappardelle’ dried egg pasta (or GF pasta)
Garnish
- 1 cup fresh parmesan cheese, finely grated
- 1 cup flat parsley leaves, roughly chopped & combined with ...
- lemon rind grated from 1 large lemon
Cooking Steps
1
Remove lamb from the fridge and allow it to rest at room temperature for about an hour. Season lamb completely with salt and pepper, massage it over the skin.
Heat oil in a large, deep, oven pot or pan. Place lamb on the hot pan and allow to brown for a couple of minutes on each side. Remove the lamb and place into a deep roasting pot or baking pan.
2
Next, using pan juices, in the same pan, gently sauté diced onion, carrot and celery until they become soft and opaque. Add tinned tomato and all the other ingredients.
Simmer for 10 minutes. Turn heat off and pour over lamb in that is resting in the deep oven dish. Place a lid on the lamb (or seal with aluminium foil).
Hint - baking dish should be deep enough to allow for extra juices, (about a cup), that the lamb will release.
3
Bake lamb ragout in a preheated oven on 140°c for 6 hours.
4
After cooking time, carefully remove Ragout from the oven, remove the lid. Gently pull all bones away from the meat, discard. Use a fork or tongs to remove/discard any excessive fatty parts of the lamb.
Use a couple of forks to shred meat (do all this within the dish, do not remove meat from the sauce. Gently stir to combine meat with sauce.
5
Return the lid, turn the oven off and keep warm until ready to serve.
If there is a time delay before serving (within an hour) you can reheat the Ragout on a medium oven ready to serve , 180°c for 20 minutes.
Serve on a platter with Pappardelle pasta.
Garnishes, see above) can be placed in small bowls on the table for guests to add as they choose.