Trim excess fat and cut lamb to 1-inch cubes. Pat them dry with a kitchen towel. (ref note 1). Season with salt and pepper.
Heat oil in a heavy bottom pot with lid to medium heat. Add seasoned lamb pieces in a single layer a little apart ( if the pot is small, brown lamb in 2 batches to avoid overcrowding and prevent it from steaming).
After adding lamb to the pot cook undisturbed for 2-3 minutes, then flip and cook for another 2-3 minutes. Keep aside browned lamb pieces covered.
In the same pot(with all the goodness from brown caramelized bits), add onion. Saute for a minutes until it is translucent.
Add in carrot and celery. Saute for another 2- minutes. Towards the end add minced garlic and cook for 1 minute until it smells good.
Stir in tomato paste and saute on low taking care not to burn.
Deglaze pot by adding red wine followed by tomatoes. Scrap the bottom of the pan to remove any stuck brown bits. ( If not scraped well, the brown bits might burn while slow cooking the ragu later).
Let the wine reduce by half and you can’t smell alcohol anymore.
Add beef stock, bay leaf, rosemary, thyme and seasoning. Give everything a good stir and let it cook for 5 minutes.
Add browned lamb and any liquid in the container back to the pot. Cover and let it simmer on stove top for 1 hour 30 minutes or until the lamb is fork tender.
Check seasoning and serve.
Ben_77
Thanks ! I’ll definitely try this 🙂
SasparillaTango
I’ve had, I think, these exact same Elle containers I got from Costco like almost a decade ago and they’re still doing great. Glass containers are def the way to go, the plastic ones I’ve had fail over time.
4 Comments
**Ingredients**
1.5 lb lamb shoulder
1 teaspoon salt
½ teaspoon pepper
3 tablespoons oil
1 medium onion
¾ cup carrot
½ cup celery
1 tablespoon garlic minced
3 tablespoons tomato paste
¾ cup red wine
1 can whole plum tomato 400gms
½ teaspoon sugar
½ teaspoon red pepper flakes
2 bay leave
1 sprig rosemary + 2 sprig thyme
1.5 cup beef stock
**Directions**
Trim excess fat and cut lamb to 1-inch cubes. Pat them dry with a kitchen towel. (ref note 1). Season with salt and pepper.
Heat oil in a heavy bottom pot with lid to medium heat. Add seasoned lamb pieces in a single layer a little apart ( if the pot is small, brown lamb in 2 batches to avoid overcrowding and prevent it from steaming).
After adding lamb to the pot cook undisturbed for 2-3 minutes, then flip and cook for another 2-3 minutes. Keep aside browned lamb pieces covered.
In the same pot(with all the goodness from brown caramelized bits), add onion. Saute for a minutes until it is translucent.
Add in carrot and celery. Saute for another 2- minutes. Towards the end add minced garlic and cook for 1 minute until it smells good.
Stir in tomato paste and saute on low taking care not to burn.
Deglaze pot by adding red wine followed by tomatoes. Scrap the bottom of the pan to remove any stuck brown bits. ( If not scraped well, the brown bits might burn while slow cooking the ragu later).
Let the wine reduce by half and you can’t smell alcohol anymore.
Add beef stock, bay leaf, rosemary, thyme and seasoning. Give everything a good stir and let it cook for 5 minutes.
Add browned lamb and any liquid in the container back to the pot. Cover and let it simmer on stove top for 1 hour 30 minutes or until the lamb is fork tender.
Check seasoning and serve.
Thanks ! I’ll definitely try this 🙂
I’ve had, I think, these exact same Elle containers I got from Costco like almost a decade ago and they’re still doing great. Glass containers are def the way to go, the plastic ones I’ve had fail over time.
RIP spaghetti