Phew…last week was fun. I had to take some time off from blogging to go to Fashion Week, San Diego; I needed to be there for one of my wonderful friends, RHcreation. On top of that fun event, I just got the best news that he won Fashion Week, San Diego in 2013. Ohhh, I could not be more proud, and I am so happy for him.
Anyway, now that the excitement subsides, I am back to my blogging again, and I couldn’t wait to post this recipe. I am making this as someone who has not yet owned any dutch oven, so I needed to improvise. Though I love the outcome just as well.
- 1 tablespoon olive oil
- 4 lbs. lamb steaks
- sea salt and black pepper to taste
- 12 oz. bacon
- 3 tablespoons butter
- 3 leeks, trimmed and sliced
- 3 cloves garlic, sliced
- 1 cup dry white wine
- 2 bay leaves
- 2 springs rosemary
- 3 cups chicken stock
- 1/2 cup heavy cream
- 400g. pappardelle
- finely grated parmesan and fresh arugula, to serve
Heat the oil in a large saucepan over high heat. Sprinkle the lamb with salt and pepper and cook, in batches, for 3-4 minutes each side or until browned. Remove from the pan and set aside.
Reduce heat to medium, add butter, bacon, leek and garlic and cook, stirring frequently, for 2-3 minutes or until the leek is softened. Add the wine and cook for 2-3 minutes or until reduced by half. Add the bay leaves, rosemary, stock, lamb, salt and pepper and bring to boil.
Cover with lid, and cook over low heat for 2-3 hours or until the meat is tender.
Remove the meat and shred using two forks. Return the lamb to the sauce and stir through the cream. Cook the pasta in a saucepan of salted boiling water until al dente. Drain and add to the ragu. Top with parmesan and fresh arugula. Serve 4-6.
Reference: this recipe is adapted from dhm (Apr-May 2013)