Day 19, Kitchen Quarantine, Lamb Ragu

One of my favorite restaurants here in San Diego serves a homemade tagliatelle with a lamb ragu; succulent bits that have fallen off of a lamb shank enrobed in a savory tomato sauce.  Although we have been ordering pick up and delivery a few meals each week, Bencotto is 25 miles away, and so instead we have purchased gift certificates to use when the quarantine is over.  So, how do I satisfy my craving for this rich pasta that I've been dreaming about?  I decided to try my hand at this, although this wasn't quite Bencotto, it will have to do until we can sit in their beautiful restaurant again.

Ragu di Agnello

Serves 6

2 tablespoons extra virgin olive oil

1 1/2 pounds lamb shoulder chops (bone-in)

salt and pepper

1/2 cup finely chopped onion

2 medium carrots, finely chopped
1/2 cup red wine (I used a Sicilian Nero d'Avola)

1/2 cup beef broth

4 cups crushed tomatoes

1/2 cup chopped Parmigiano Reggiano rinds

salt and pepper

1/2 cup finely chopped Italian parsley

Grated Parmigiano Reggiano for garnish

In a Dutch oven, heat the oil, season the lamb with salt and pepper, and brown on all sides.  Remove to a plate, and saute the onion and carrot, until the onion is translucent.

Add the beef broth, wine and tomatoes, stirring up any browned bits on the bottom of the pan.

Add the lamb and the Parmigiano rinds to the sauce, simmer for 1 1/2 hours until the lamb is tender and falling off the bone.

Remove the lamb from the sauce, when cool enough to handle, remove the fat from the lamb, and remove it from the bones.

Soft Parmigiano Reggiano rind

Shred the lamb, and return the lamb and parsley to the sauce, season with salt and pepper, and simmer for another 10 minutes.  Skim off any fat from the top of the sauce.

At this point, the sauce can be used immediately, or it can be cooled, covered and refrigerated for up to 5 days, or frozen for up to 6 months. 
I actually made it yesterday, and it was even better today when I heated it up.  Serve over tagliatelle or Pappardelle garnished with grated Parmigiano Reggiano

Slow-Cooker Savvy:  I cooked this in the slow cooker on high for 4 hours, or on low for 8 hours.