Lamb Ragout

Name: Lamb Ragout
Ingredients: 2 slices bacon; 2 pounds lamb cut in 1/2 - inch pieces; 1 medium onion, peeled and minced; 2 medium carrots, peeled and minced; 2 medium stalks celery, minced; 2 cups canned plum tomatoes, crushed with their juice; 1/4 cup minced fresh sage; 2 tablespoons fresh thyme; 2 bay leaves; 1 1/2 cups chicken broth; 2 teaspoons kosher salt; Freshly ground black pepper to taste; 1/2 small bunch flat leaf parsley, minced; 2 teaspoons minced orange rind; 2 teaspoons minced lemon rind

15 ingredients

16 steps

Ingredients

2 slices bacon
2 pounds lamb cut in 1/2 - inch pieces
1 medium onion, peeled and minced
2 medium carrots, peeled and minced
2 medium stalks celery, minced
2 cups canned plum tomatoes, crushed with their juice
1/4 cup minced fresh sage
2 tablespoons fresh thyme
2 bay leaves
1 1/2 cups chicken broth
2 teaspoons kosher salt
Freshly ground black pepper to taste
1/2 small bunch flat leaf parsley, minced
2 teaspoons minced orange rind
2 teaspoons minced lemon rind

Directions

1

In a medium saucepan, cook the bacon over low heat for about 10 minutes, until the fat is rendered and the bacon is crisp.
2

Drain the bacon on paper towels, crumble and reserve.
3

Turn up the heat.
4

Working in batches, so as not to crowd the pan, brown the lamb about 5 minutes per side.
5

As each batch is done, set it aside in a bowl.
6

Add the onion, carrots and celery to pan.
7

Cook for 8 minutes, stirring occasionally, until the vegetables soften.
8

Return the lamb to the pan with the bacon.
9

Add the tomatoes, 2 tablespoons sage, the thyme, bay leaves and chicken broth.
10

Simmer very gently, stirring occasionally, for 1 1/2 hours.
11

Season with salt and lots of pepper.
12

Combine the parsley, orange rind, lemon rind and 2 tablespoons sage.
13

Stir 3 tablespoons of this mixture into the ragout.
14

Let sit for 5 minutes.
15

Pass the remaining parsley mixture at the table.
16

Serve with polenta, pasta or rice.