Slowly Braised Lamb Ragu Recipes

Steps:

• Heat the olive oil in a medium (10- to 11-inch) heavy-bottomed pot or Dutch oven, such as Le Creuset, over medium heat. Add the onion, carrots and fennel and sauté for 10 minutes, stirring occasionally, until the vegetables begin to brown. Add the lamb, garlic and fennel seeds and cook for 8 minutes, breaking up the lamb with a wooden spoon, until no longer pink. Stir in the tomato paste, tomatoes, 2 cups of the wine, the oregano, red pepper flakes, 1 tablespoon salt and 1 teaspoon black pepper. Bring to a boil, lower the heat and simmer, partly covered, for 40 minutes, stirring occasionally. Off the heat, stir in the remaining 1/2 cup of red wine.
• Preheat the oven to 350˚ F. Bring a large pot of water to a boil, add 2 tablespoons salt and the rigatoni and cook according to the directions on the package, until barely al dente. Drain.
• In a large bowl, whisk together the eggs and cream. Add the rigatoni and toss well. Grate half of the mozzarella on a box grater and add it to the rigatoni mixture. Add the lamb mixture, 2 teaspoons salt and 1 teaspoon black pepper and toss well.
• Transfer to a 10-by-14-by-2-inch baking dish and sprinkle with the Parmesan. Slice the remaining mozzarella and arrange it on top. Bake for 40 to 45 minutes, until the sauce is hot and bubbling and some of the pasta is crusty on top. Serve hot.

Steps:

• Heat 2 tablespoons olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add onions and garlic, and season with salt and pepper. Cook, stirring occasionally, until the onions have become translucent and have totally softened, 5 to 8 minutes. Add a pinch of red-pepper flakes and anchovies, if using, and cook for a minute or two, just to toast the spices and melt the anchovies.
• Add tomato paste and continue to cook, stirring occasionally so it has a chance to stick to the bottom of the pot and caramelize a bit, 2 or 3 minutes.
• Add lamb and season with salt and pepper. Using a wooden spoon or a spatula, stir lamb until the fat starts to soften and the meat begins to break down. Continue to cook, stirring rather frequently until the lamb begins to brown and sizzle in its own fat, 5 to 8 minutes.
• Add crushed tomatoes, stirring to scrape up any bits on the bottom of the pot. Fill the tomato can halfway with water and swirl around to get all the remaining tomato, then add to the pot. Season with salt and pepper and bring to a simmer. Reduce heat to medium-low and continue to cook until sauce is thickened and insanely flavorful, 25 to 30 minutes.
• Serve sauce mixed into and over pasta with plenty of cheese for grating over the top, scattered with a small handful of marjoram, oregano or thyme leaves if you like.

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.

Steps:

• Heat oven to 350 degrees. Heat oil in 4-quart ovenproof casserole. Add pancetta, lightly brown and remove. Add lamb shanks, brown on all sides and remove. Lower heat; add onions, garlic and rosemary. Sauté until soft. Add white wine. Scrape pan, return pancetta and lamb to casserole, season with salt and pepper, then cover and bake 90 minutes, turning lamb once.
• Remove lamb from casserole. Cut meat from bones, trimming off fat and gristle. Finely dice meat and add to casserole. Add tomatoes and red pepper. Simmer on top of stove one hour. Check seasoning.
• Boil pasta until al dente, drain, toss with sauce, and serve with pecorino for dusting.