Lamb Ragu With Black Garlic Recipe

Name: Lamb Ragu With Black Garlic
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3-4 pounds Lamb shoulder; 1/2 cup diced pancetta; 2 Onions, diced; 2 medium carrots, diced; 2 medium celery stalks, diced; 2 cloves garlic diced; 2 heads black garlic, put though a garlic press; 1/2 tablespoon thyme chopped; 1/2 tablespoon rosemary chopped; 1 tablespoon tomato paste; 1.5 cups fruity red wine; 1.5 cups chicken broth; 28 ounces fire roasted tomatoes with juice; 2 bay leaves; 1 tablespoon olive oil; 1 cup whole milk ricotta whipped with an immersion blender; 6 mint leaves, washed and dried.

Servings: persons

3-4 pounds Lamb shoulder
1/2 cup diced pancetta
2 Onions, diced
2 medium carrots, diced
2 medium celery stalks, diced
2 cloves garlic diced
2 heads black garlic, put though a garlic press
1/2 tablespoon thyme chopped
1/2 tablespoon rosemary chopped
1 tablespoon tomato paste
1.5 cups fruity red wine
1.5 cups chicken broth
28 ounces fire roasted tomatoes with juice
2 bay leaves
1 tablespoon olive oil
1 cup whole milk ricotta whipped with an immersion blender
6 mint leaves, washed and dried.

1
It is really important to use the shoulder of the lamb and to buy it whole -- otherwise the meat comes out a bit chalky. Cut the lamb shoulder into 1 inch or so pieces.
2
Heat 1 tbs olive oil in a dutch oven over medium high. Brown the lamb on two sides, do multiple batches not to crowd the pot. Set aside.
3
remove lamb, add pancetta and saute until fat is rendered and it is starting to brown. Remove pancetta from the pan, place with the seared lamb, pour off all but 1 Tbs of the fat.
4
Saute onions, carrots and celery until softened, then add galics and herbs until aromatic.
5
Add tomato paste, cook until browned, about 2 minutes.
6
Add wine, scraping up brown bits, add broth, bay leaves, tomatoes, lamb and pancetta, bring to boil then reduce to simmer. If liquid does not cover lamb, add more wine and or broth in equal increments.
7
Simmer covered for 3 -4 hours until lamb is soft and pulls apart. Using a wooden spoon break up lamb pieces. Remove bay leaves.
8
Serve with pasta, topped with a dollop of whipped ricotta. Garnish with mint leaf.

1121

kcal

Calories

Fat

154

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 3-4 pounds Lamb shoulder, 1/2 cup diced pancetta, 2 Onions, diced, 2 medium carrots, diced, and more.

Yes, Lamb Ragu With Black Garlic falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Lamb Ragu With Black Garlic

How did you like this recipe?

Frequently Asked Questions