FacebookLamb and Wild Mushroom Ragout
August 20, 2005
2 ½ pounds boneless lamb leg
2 pounds wild mushrooms
3 ripe Roma tomatoes
¼ cup olive oil
2 tablespoons unbleached all-purpose flour
1 onion
1 glove garlic
4 stems of fresh thyme
3 cups Pinot noir (or other red wine)
1 cup chicken stock
Salt and pepper
Food Prep:
Cut the lamb into bite size pieces and dust with flour to coat lightly.
Clean the mushrooms with a brush and cut into large bite size pieces.
Rinse the tomatoes in cold water, dry with a towel and dice into small pieces.
Peel the onion and dice into small pieces; chop the garlic until fine.
Place 2 medium size bowls near the stove. In a heavy pan 6 or 8 quart stock pot, heat ½ the oil until hot. Add ½ the meat and sear until golden brown only. Remove the browned meat and place in the bowl. Brown the remaining meat and place into the same bowl. Add half the mushrooms to the hot pot and sauté over moderate heat until tender. Remove from the pot and place into the second bowl. Cook the remaining mushrooms in the remaining oil until tender and place into the bowl with the other mushrooms.
Sauté the onions until tender, add the garlic and sauté for an additional minute. Stir in tomatoes and thyme. Add the wine and stock. With a wide and thick flat-ended spatula, scrape the bottom of the pot, releasing the caramelized layer from the browning of the meat and vegetables. Add the meat and heat to a simmer, but not to a boil. Gently simmer for about 2 ½ - 3 hours or until the meat is fork tender and the liquid has reduced to just below the top layer of the of the meat. Add the mushrooms and season to taste with salt and pepper.
Serve with Cous Cous or Rice.
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