More often than not I bake a ham for New Years day dinner. But this year I decided to go with lamb. I have this wonderful recipe for a lamb ragout that uses boneless lamb cut into cubes. I’ve made this dish often and although it is delicious made with boneless lamb I prefer to make it using whole Lamb Shanks.
The lamb is from a local butcher shop. They raise all their own meats. I presalted the shanks on Wednesday. I normally only pre-salt when roasting, so I’m not sure whether the presalting made a difference. All I know is the lamb was delicious and melt in the month tender.
Lamb Ragout With Winter Vegetables
I sometimes Substitute Lamb Shanks in this recipe for the Boneless Lamb.
Wine Magazine 1980’s
3 Medium garlic cloves
1 Large onion
3 Pounds Boneless Lamb, cut into 1 1 1/2 inch cubes
3 tablespoons Olive Oil
3 Tablespoons unsalted butter
2-1/2 Cups Beef Broth
1-1/2 Cups Red Wine
1/2 Cup Tomato Sauce
2 Japanese Eggplants, cut Crosswise into 1/4 inch slices
12 Large Mushrooms, thinly sliced
1/2 Red, Green and Yellow Peppers Julienned
3 Tablespoons Olive Oil
3 Tablespoons Butter
12 Dried Apricots, Cut into Slivers
1/2 Cup White Raisins (I omit these)
2 Tablespoons Fresh Basil, Coarsely Chopped (optional)
Salt and Pepper to Taste
Peel garlic and onion, coarsely chop and saute in 1 T each of oil and butter until softened and golden. Transfer to a large pot. Saute lamb in batches in 1 T. oil and butter in a large skillet over medium-high heat, turning~ as it browns adding oil and butter as necessary. Transfer to pot already containing garlic and onion. Use stock and wine to deglaze the skillet, bring to a boil, then add this to the meat mixture. Simmer lamb for one hour until almost tender. Add tomato sauce, simmer an additional 20 minutes.
Meanwhile saute separately eggplant, mushrooms and peppers and apricots, using oil and butter as necessary. Combined and serve on top of of the lamb. Very colourful. Serve with Couscous or rice. Sprinkle with chopped basil if using.