Lamb Ragù

Alex Bourgidu

Serving Size: 4

Ingredients

  • 2 T extra-virgin olive oil
  • 1 medium onion, finely diced
  • 1 medium carrot diced
  • 1 1/2 pounds leg of lamb cut into 1″ pieces
  • 1 t ground fennel seeds
  • Fresh rosemary and thyme, to taste
  • Salt & freshly ground pepper
  • 1/2 C dry red wine
  • One 12-ounce can diced tomatoes
  • 1 1/2 C lamb or chicken stock
  • 1 bay leaf
  • Your choice of pasta, polenta or rice to serve alongside

Preparation

  1. In a heavy pot, such as enameled cast iron, heat 2 T olive oil. Add the diced onions, the carrots and cook over medium heat, stirring occasionally, until slightly softened, about 5 minutes.
  2. Add the lamb, fennel, cumin, rosemary, bay leaf, and thyme. Season with salt and pepper to taste, about 1 teaspoon of each. Cook, stirring, until the most of the moisture evaporates, about 5 minutes.
  3. Add the wine and stock to the pot along with the canned tomatoes and their juices. Bring to a boil; then reduce to a steady simmer. Cover and cook over low heat until the liquid i reduced, 45 minutes to 1 hour.
  4. Carefully remove the lid and let cool briefly, then with a fork or spatula pull the lamb apart. Serve over pasta, polenta or rice. Garnish with grated Parmigiano-Reggiano or Pecorino Romano.