Recipe #105 - Shorty’s Lamb Ragout“That was lamb ragout, for your information, and it wa
Recipe #105 - Shorty’s Lamb Ragout“That was lamb ragout, for your information, and it was great! If you couldn’t appreciate it, it’s because your taste buds are about as sophisticated as a sand flea’s!” ~Shorty ThurmondThere was nothing hard about this recipe but it really requires you to set a huge chunk of your day aside for it. I was exhausted by the time I was done. All the more reason this is more of a “special occasion” dish than something you would whip up for lunch. I think the time I put into it will be paid back in the time I’ll spend eating it, I’ve got enough leftovers to cover the whole week! Note to self: stop making enough for an army when you’ve only got two mouths to feed. As I said in the other post, I would describe the flavor of this as “mature.” I’ve actually never made lamb or cooked with pancetta before so I was excited for some new experiences. (Weirdly, I ate a lot of pancetta when I was in Japan so it made me a little nostalgic). I was surprised that the recipe required olive oil, then tomatoes (with juices), then wine, and then chicken broth. There’s a lot of liquid going on that is supposed to evaporate with the “slow and low” cooking technique. I actually had to drain my frying pan at some point because it was just too much. Recipe:Here is my source-¼ cup plus 2 tbsp extra-virgin olive oil-2 large carrots-1 large onion-1 medium red bell pepper-4 ounces thickly sliced pancetta-1 lb lamb shoulder-¾ cup dry red wine-One 28-ounce can Italian tomatoes-1 cup chicken stock or broth-1 bay leaf-½ tsp crushed red pepper-Salt & pepper-1 lb rigatoni-Freshly grated Pecorino Romano cheese I finally finished MID recently and am happily overwhelmed by all the potential recipes! I try to keep things varied so I’m not going to just do a million MID recipes in a row though. Stay tuned Clue Crew! -- source link
#nancy drew#recipe 105