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Penne with Lamb Ragu
This can also be served as a simple stew or over a vegetable such as cauliflower or zucchini.
Prepared as below with pasta this will serve 6 with salad and bread.
Step 1
2-3 lbs meaty lamb neck bones
Kosher salt & black pepper
Step 2
1 large sweet onion, peeled and quartered
2 stalks celery, cut into two pieces each
5-6 garlic cloves, cut in half
1 pinch saffron threads
3 cups water
Step 3
1 large onion, peeled and coarsely chopped
2 stalks celery, coarsely chopped
3 cloves garlic, peeled and cut in half
3-4 tbl tomato paste
1 cup dry red wine
Reserved defatted lamb broth (from braising)
1/2 tsp crushed red pepper flakes
3 large stems parsley
2 oregano stems
1 lb whole grain penne pasta
3 large parsley stems, leaves chopped stems discarded
Grated romano cheese
Step 1
- Sprinkle lamb pieces with salt & pepper on all sides
- Heat fat in a large stockpot over medium high heat - sear lamb on all sides in batches until well browned
- Remove to a plate as browned
Step 2
- When all lamb is browned, add all back to the pot with all ingredients from step 2 above
- Bring to a boil, reduce heat to low and simmer for 2 hours, stirring and rearranging lamb pieces every 30 minutes or so
- After two hours, turn off heat and remove lamb to cool slightly
- Using a strainer, separate solids from braising liquid - discard solids
- Pour braising liquid into a fat separator and allow to stand until fat has risen to the top - spoon or pour off fat
- Return defatted braising liquid to pot and bring to a low boil
- Simmer until reduced by 1/3 and pour into a 4 cup measure - you should have about 3 cups reduced
- Remove lamb meat from bones, discarding bones, cartilage and fat
Step 3
- Chop lamb into small bite-sized pieces
- Place onion, celery and garlic into a food processor and process until paste
- Heat fat in pot and add onion paste with 1/2 tsp kosher salt over medium heat
- Cook until liquid has evaporated and paste begins to brown
- Add tomato paste and cook stirring until well incorporated
- Add red wine and cook until wine has evaporated
- Add lamb broth (from step 2), red pepper flakes, parsley and oregano stems
- Cook gently for 30 minutes or so, taste to adjust seasonings and remove parsley and oregano stems
- Add chopped lamb meat and heat
- Prepare penne according to package directions for al dente
- Drain and add to sauce
- Stir and let stand at low heat until pasta as absorbed most of the liquid
- Serve sprinkled with chopped parsley with grated cheese on the side
Questions about this recipe?
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= 30 minutes or less