Lamb and Mushroom Ragu
Ingredients
The meat and mushrooms
-
1
lb
button mushrooms, cut in half
-
1-4
lb
boneless leg of lamb
The aromatics
-
2
large
onions, sliced
-
2
cloves
garlic, minced
-
1
tbsp
finely chopped fresh rosemary
The seasoning
-
1
tsp
salt
-
½
tsp
ground cinnamon
-
½
tsp
ground coriander
-
½
tsp
ground white pepper
-
to sprinkle
salt and pepper
The liquids
-
2
cups
bone broth
-
2
cups
water
-
⅔
cup
dark beer (or strong coffee)
-
½
cup
dark beer
The pasta and cream
-
4
cups
egg noodles
-
½
cup
sour cream
-
2
tbsp
corn starch
The oil
-
2
tbsp
extra-virgin olive oil
Instructions
- Preheat the oven to 350°F.
- Cut the lamb roast into 8 to 10 pieces and season with salt and pepper.
- Heat oil in a skillet over medium-high heat and brown half the meat pieces, then transfer to a Dutch oven.
- Repeat browning with the remaining meat.
- In the same skillet, lower heat and cook onions, garlic, and mushrooms until softened.
- Add rosemary, salt, cinnamon, coriander, and white pepper, then pour in the bone broth.
- Scrape the bottom of the pan and pour the mixture over the meat in the Dutch oven.
- Add water and dark beer, cover, and cook in the oven for about 2½ hours until the meat is tender.
- Stir in the egg noodles and return to the oven for another 20 minutes.
- Combine sour cream, remaining dark beer, and corn starch, whisk together, and add to the ragu.
- Stir well and return to the oven for a final 5 minutes.
- Garnish with chopped rosemary and parsley before serving.
Nutrition Facts (estimated)
Servings
6
Calories
687
Total fat
25g
Total carbohydrates
36g
Total protein
71g
Sodium
643mg
Cholesterol
206mg
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