SLOWLY BRAISED LAMB RAGU

Slowly Braised Lamb Ragu image

Categories Lamb Casserole/Gratin Winter Dinner Braise

Number Of Ingredients 16

Ingredients

1 tablespoon olive oil--divided
1 1/2 pounds Lamb shoulder, excess fat trimmed, cut into 1-inch pieces
1 medium yellow onion--finely diced
2 medium carrots, finely diced
1 stalk celery, finely diced
6 cloves garlic, minced
2 tablespoons tomato paste
1 cup red wine
1 cup low-sodium beef stock
28 ounces crushed tomatoes
2 bay leaves
10 sprigs fresh thyme sprigs
1/4 cup heavy cream
1 dash Kosher salt & pepper for seasoning
10 gnocchi, boiled and fried in butter
1 tablespoon parmesan, fresh basil, for garnish

Steps:

1. Brown the lamb: Add the olive oil to a heavy-bottomed Dutch oven over medium high heat. Using paper towel, pat the lamb as dry as possible, then season generously with 1 t each Kosher salt and ground black pepper. Working in batches as needed, add the lamb to the Dutch oven. Cook the lamb until deeply browned on all sides, about 2 - 3 minutes per side. Be careful n to to overcrowd the pan. Transfer the lamb to a plate and set aside. Preheat oven to 325 F.
2. Cook the aromatics: Reduce the heat under the Dutch oven to medium. Add the onion, carrots and celery, seasoning with 1 t Kosher salt. Cook, stirring occasionally, until the veggies are softened and deeply caramelized, about 10-12 minutes. Add the garlic and cook until fragrant, 1-2 minutes. Add in the tomato paste, stirring to combine, and cook for another minute or two to caramelize.
3. Deglaze: Slowly pour the red wine into the Dutch oven, using a wooden spoon to scrape up the fond. Let the wine reduce by about half (happens quickly), then pour in the beef stock, crushed tomatoes, and the herbs. use kitchen twine to bundle them. Return lamb to the Dutch oven.
4. Braise: Cover the Dutch oven and place it in the oven to braise at 325 F for 2 to 2 1/2 hours. When it is ready, the lamb should shred very easily. Remove the Dutch oven. Remove the herbs, then shred the lamb--it will be tender enough that you should be able to shred it right in the rags by using the back of a wooden spoon. Stir to combine.
5. Serve: Bring a pot of salty water to a boil and cook the gnocchi according to package directions. Meanwhile, finish the rage. Add the rage to a small skillet over medium heat. Drizzle in some heavy cream (1 T per serving). Stir to combine, then add the cooked gnocchi. Toss to combine, then let cook for 1 - 2 minutes for everything to come together. Serve immediately sprinkled with grated parmesan & fresh herbs.