Lamb ragu with spices

Lamb ragu with spices

Ragù di agnello speziato

By
From
Venice
Serves
6-8
Photographer
Helen Cathcart

This medieval recipe is spiced with cinnamon and cloves. It has no tomatoes as in those days they they had not yet been discovered. It is perfect served with pumpkin gnocchi but is equally delicious served with potato gnocchi.

Ingredients

Quantity Ingredient
1.25kg lamb shoulder
4 tablespoons extra-virgin olive oil
200g leeks, finely chopped
1 garlic clove, lightly crushed
7 cloves, ground
salt
freshly ground black pepper
3cm cinnamon stick
200ml white wine
750ml beef stock
parmesan, finely grated, to serve

For the bouquet garni

Quantity Ingredient
4 large sage leaves
5 short sprigs thyme
1 long sprig rosemary, cut into pieces

Method

  1. Cut the lamb into 5 cm cubes and set aside in a bowl in the fridge. Heat the oil in a large heavy-based saucepan and fry the leeks gently over a low heat for around 10 minutes. Add the garlic and continue to sweat for a further 5 minutes until the leeks are soft and translucent. Remove the lamb from the fridge and add to the pan. Stir through then add cloves, cinnamon and seasoning. Cook the lamb over a medium heat for around 30 minutes, stirring frequently, until all the water from the meat has evaporated and the lamb is dry. Meanwhile, make a bouquet garni by bundling the herbs together in the middle of a muslin cloth, close it up to make a bag and secure with string. Add the wine, stock and bouquet garni to the pan and cook for around 1 hour or until the sauce has reduced by half and the lamb is soft. Taste and season further as necessary. Remove the cinnamon stick and bouquet garni. Toss with gnocchi and sprinkle with grated Parmesan.
Tags:
Venice
Giancarlo
Katie
Caldesi
Venetian
Italian
European
Mediterranean
Italy
Europe
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