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1
In a heavy pot, over medium-high heat, add lard or canola. When oil is hot, add onions, and stir to coat. Reduce heat to low.
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2
Cook slowly for 30 minutes, stirring occasionally, and scraping any brown bits that appear.
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3
When onions are nicely carmelized, add garlic, and increase heat to medium. Cook, stirring, 1-2 minutes until garlic is fragrant, then add carrots and celery.
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4
Cook until celery has softened. Add lamb, and cook stirring for 3-5 minutes until lamb starts to brown, and is well coated.
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5
Deglaze pan with 1 cup chicken stock, then add remaining stock to cover by an inch.
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6
Bring to a simmer and reduce heat to low. Add tomato paste and worcestershire sauce. Taste, and correct for salt and pepper.
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7
Simmer for at least an hour. Add potatoes 30-40 minutes before serving.
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8
Serve in individual bowls, with a good dollop of the ramp and butter garnish.
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9
In a saute pan, over medium-high heat, cook butter until it foams.
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10
Add ramp ends, and saute until they begin to brown and become aromatic
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11
Add Ramp leaves, and stir to coat, cooking until they begin to wilt.
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12
Sprinkle paprika, salt, and pepper over all, and stir to coat.
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13
Add water, bring to a boil, stirring, and reduce heat to low.
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14
Simmer, covered, for 10-15 minutes, until leaves are tender.
