RECIPE FOR: Lamb Ragout with Olives and Peppers
PAIRS WELL WITH: 2008 WillaKenzie Estate Pinot Noir Triple Black Slopes
Recipe adapted from Food and Wine magazine by Kim Gibson
Ingredients:
2 Tbs canola oil
2 lbs boneless lamb shoulder, cut into 2″ cubes
kosher salt/pepper
1/2 large Spanish onion, chopped
2 celery ribs, chopped
2 medium carrots, chopped
2 Tbs tomato paste
1/2 cup dry red wine
3 1/2 cups water
2 Tbs cornstarch slurry (2 Tbs cornstarch whisked with 2 Tbs water)
1/2 cup sliced Picholine or other green olives
3/4 cup roasted red peppers, sliced
1 Tbs parsley, chopped
Directions:
Preheat oven to 300. In large dutch oven or other cast iron casserole, heat oil until shimmering. Pat lamb dry with paper towels and season with salt and pepper. Add lamb to casserole in a single layer, working in batches, and brown all sides of lamb cubes, 3-4 minutes per side. Remove to a plate.
2. Add onions, celery and carrots to pan. Cook until vegetables are soft and have partially de-glazed pan, about 5 minutes. Add the tomato paste and cook, stirring, until paste is slightly browned, 3-4 minutes. Add the wine and de-glaze, scraping any remaining browned bits with a wooden spoon until wine is nearly evaporated. Add the water, season with salt and pepper, and bring to a boil. Return lamb and any accumulated juices to pan. Cover and braise in oven 2 1/2 – 3 hours or until lamb is completely fork tender.
3. Transfer lamb to a platter and coarsely shred the meat. Strain the broth over a bowl (reserving broth). Return broth to pan and skim fat from the surface using a spoon. Add cornstarch slurry and bring broth to a boil, then simmer to thicken, about 10 minutes. If desired, return vegetables to sauce. Add the olives, red peppers and parsley.
Serve over Israeli cous-cous*, wide egg noodles or rice.
Serves 4 main course portions
* for gluten-free, use rice. Israeli cous cous is not gluten-free.
