Meaty and Rich Lamb Ragu
Today we are preparing to cook the lamb ragu in Le Creuset 7 1/4 Quart Dutch oven.
You can check more from custom review about Le Creuset 7 1/4 Quart Dutch Oven at here
No one can resist the meaty and creamy taste of ragu, most especially if it is served during the winter season. Whether it is poured over your favorite pasta or over tender rice, it becomes a treat to anyone who gets to savor the richness it has to offer.
Fortunately, ragu isn’t hard to make – you just have to use the slow and long cooking technique in order to get the best result. Ragu may take long hours in the oven or slow cooker, but the end product is well worth it, especially if you see its creamy sauce and aromatic browned meat simmering and cooking around a generous amount of red wine.
Ragu does not always have to be lamb. In fact, it also goes along well with beef as well as goat meat. It stays delicious and beautiful even after freezing so go ahead and prepare yourself to make ragu by preparing the following ingredients:
- 2 onions
- 8 cloves garlic
- olive oil
- salt and pepper
- 2 rosemary sprigs
- 3 tablespoons fresh sage
- 1 big carrot
- 1 28-ounce can plum tomatoes
- 2 pounds stew lamb chunks
Now, let’s head on to the cooking procedures.
- Using a paper towel, pat the lamb chunks dry.
- Coat the meat generously with salt and pepper. Set aside.
- Slice the onions and garlic coarsely. Slice the carrot into thin rounds as well.
- Place the French oven or heavy stockpot over medium-high heat. Add olive oil to cover the entire bottom of the container.
- Once the oil is hot, add the lamb chunks and cook until they turn deep brown in color. Do this in batches as much as possible.
- After the lamb has been browned thoroughly, add the onions, turn the heat into the medium setting, then cook for around 10 minutes or until the onions become golden in color.
- After 10 minutes, add the sage, rosemary, carrots and garlic. Reduce the heat to lower setting then sauté the vegetables lightly for about 5 minutes or until they become soft.
- Pour the wine into the mixture and bring to a boil for about 10 minutes.
- Using the back of a spoon or fork, crush the canned plum tomatoes. Add the tomatoes along with their juices into the pot.
- Simmer, cover, and place the mixture into the 275-degree oven. Bake for 3 to 4 hours. If you are using a slow cooker, cook the ingredients on high setting for 4 hours or on low setting for at least 8 hours. The longer you cook the dish, the more tender the meat will become.
- Before serving, shred any remaining chunks of meat using two forks. Taste and adjust when necessary.
- Pour the ragu over pasta and serve with freshly grated Parmesan cheese on top.