Italian Lamb Neck Recipe

Agnello Brasato (Braised Lamb) Two Pink Peonies

WebOct 8, 2023 · In your dutch oven, heat two tablespoons of olive oil on medium-high heat. Sprinkle half of your parsley and rosemary on your …

Rating: 5/5(31)

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Italian Lamb Ragu (Ragu di Agnello) Inside The Rustic …

WebMar 29, 2021 · Once soft, add the finely chopped garlic and saute until fragrant. Add the lamb back to the pan and mix to combine. Add the red …

Rating: 5/5(6)
1. Add 1-2 tbsp of olive oil to a Dutch oven or large pan and brown the lamb. Drain away the excess fat and transfer the lamb to a bowl.
2. Add another 1-2 tbsp of olive oil to the same pan you browned the lamb in and saute the finely chopped carrot, celery and onion slowly until soft but not browned (about 10 minutes).
3. Once soft, add the finely chopped garlic and saute until fragrant. Add the lamb back to the pan and mix to combine. Add the red wine and reduce by half.
4. Once reduced, add the stock and canned tomatoes. Break up the tomatoes with your spoon and stir to combine. Add the rosemary and bay leaf and a good pinch of salt and pepper.

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Slowly Braised Lamb Ragu {+ Slow Cooker & Instant …

WebDec 14, 2020 · Slow cooker or Crockpot: Prepare the recipe according to Steps 1-3, above. Transfer the browned lamb shoulder, deglazed …

1. Add 1 tablespoon of the olive oil to a heavy-bottomed pot with a lid over medium-high heat (I use a 4-qt Dutch oven). Use paper towel to pat the lamb as dry as possible, then season generously with 1 teaspoon each kosher salt & ground black pepper. Add the seasoned lamb to the Dutch oven and cook until deeply browned on all sides, about 2-3 minutes per side. Work in batches as needed to avoid overcrowding the pot, which prevents browning. Transfer the lamb to a plate and set aside. At this point, preheat the oven to 325 degrees F.
2. Add the remaining 1 tablespoon olive oil to the pot & reduce the heat to medium. Once the oil is hot & shimmers, add in the onion, carrots, and celery, seasoning with 1 teaspoon kosher salt. Cook, stirring occasionally, until the veggies are softened & deeply browned, 15-20 minutes. Stir in the garlic and cook until fragrant, 1-2 minutes. Stir in the tomato paste, stirring to coat the veggies, and cook for 1-2 minutes more, caramelizing the tomato paste.
3. Slowly pour the red wine into the Dutch oven, using a wooden spoon to scrape up the browned bits that have formed at the bottom of the pot – that’s where all the flavor is! Let the red wine reduce by about half (this goes by quickly!), then pour in the beef stock, crushed tomatoes, and the herbs. I like to use kitchen twine to tie them into a little bundle for easy removal. Return the lamb to the Dutch oven.
4. Cover the Dutch oven and place it in the oven to braise for 2 – 2 ½ hours. When it’s ready, the lamb should shred very easily – it’ll be tender enough that you should be able to shred it right in the ragu by using the back of a wooden spoon. Remove the Dutch oven from the oven. Remove & discard the spent bay leaves & herbs. Shred the lamb & stir to combine. At this point, you can cool & store for later use (see Recipe Notes for storage & freezing instructions), or proceed with prepping lamb ragu pappardelle or gnocchi (below).

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