Lamb ragout

Recipe from: 8/1/2007 12:00:00 AM
Ingredients 15
Servings 1
Minutes 25


Serving Change
  • 1.20
    lamb knuckles
  • 45
    olive oil
  • 2
    onions (chopped)
  • 5
    garlic cloves (crushed)
  • 30
    cake flour
  • 820
    italian plum tomatoes (chopped)
  • 15
    tomato paste
  • 400
    dry white wine
  • 900
    chicken stock
  • sprigs fresh thyme (a few)
  • 5
    dried origanum
  • 1
    red pepper (seeded and cubed)
  • 250
    pasta rice
  • flat leaf parsley (half a packet,chopped)
  • 5
    grated lemon zest



Season the meat with salt and freshly ground black pepper.
Heat a small amount of the olive oil in a large saucepan and fry the meat over a medium to high heat for about five minutes or until browned on both sides.
Fry the rest of the meat in batches.
Remove from the saucepan and set aside.

Add the remaining olive oil to the saucepan and sauté the onions and three of the garlic cloves for five minutes or until golden.
Sprinkle with the flour and cook for a further two minutes.

Add the chopped plum tomatoes and the tomato paste, and cook for two minutes, then return the meat to the saucepan.
Add the wine and bring to the boil.
Simmer for 15 minutes.

Add the chicken stock, thyme, bay leaves and origanum, and bring to the boil.
Reduce the heat, cover, and simmer for one hour or until the meat is almost tender.

Add the red pepper and pasta rice, and cook for 10 to 15 minutes until the pasta is tender.
Season to taste with salt and freshly ground black pepper, then remove from the heat.

Mix the parsley, lemon zest and the remaining garlic, and sprinkle over the meat.
Serve hot, accompanied by braised cabbage.


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