Name: Lamb ragout
Prep time: 25 min
Cook time: 105 min
Total time: 130 min
Yield: 6 servings
Cuisine: Can Be Frozen
Ingredients: 1.20 kg lamb knuckles; 45.00 ml fresh chillies 573; 2.00 onions chopped; 5.00 garlic cloves, crushed; 30.00 ml flour cake; 820.00 g plum tomatoes chopped; 15.00 ml tomato paste; 400.00 ml wine dry white; 900.00 ml stock chicken; 0.00 thyme fresh; 5.00 ml dried oregano; 1.00 red pepper deseeded and cubed; 250.00 ml pasta rice; 0.00 fresh parsley chopped; 5.00 ml lemon zest only

Recipe Disclaimer

Tap for method

Ingredients (15)

1.20 kg	lamb knuckles
45.00 ml	fresh chillies — 573
2.00	onions — chopped
5.00	garlic — cloves, crushed
30.00 ml	flour — cake
820.00 g	plum tomatoes — chopped
15.00 ml	tomato paste
400.00 ml	wine — dry white
900.00 ml	stock — chicken
0.00	thyme — fresh
5.00 ml	dried oregano
1.00	red pepper — deseeded and cubed
250.00 ml	pasta — rice
0.00	fresh parsley — chopped
5.00 ml	lemon — zest only

Tap for ingredients

Method:

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.