Lamb Ragu
Published 1st January, 2019
Cuisine: Australian Serves: 4
Preparation: 30 Mins Cooking: 2 Hrs
Ingredients
- 1kg Barossa Fine Foods diced lamb shoulder
- 1 large brown onion, chopped
- 4 cloves garlic, chopped
- 1 can chopped tomatoes
- 2 anchovies (optional)
- 1 ½ cups red wine
- 2 cups chicken stock
- 2 bay leaves
- 8 sage leaves, chopped
- Extra sage leaves for garnish (fried in butter)
- Olive oil
- Plain flour
- Sea salt & black pepper
Method
- Season the diced lamb with sea salt & black pepper then lightly dust with the plain flour.
- Shake off excess flour and cook the lamb in small batches in a heavy-based casserole dish until browned on all sides, then set aside.
- Add the onion and garlic and cook for a further few minutes. Add the browned diced lamb back to the casserole dish along with any juices.
- Add the red wine, chicken stock and the chopped tomatoes to the casserole dish, then add the bay leaves, chopped sage and anchovies.
- Allow to come to the boil, reduce heat to a simmer and cover with a lid. Cook on the stovetop for 2 hours, stirring occasionally.
- Remove the lid for the last 30 minutes of cooking time to allow the sauce to thicken.
- Serve with pan fried gnocchi & fried sage leaves.
where to find us
- Find Barossa Fine Foods **Diced Lamb Shoulder** in select independent supermarkets across Australia, or visit your local retail store in South Australia.