Smoked Lamb Ragu Recipe
Smoked Lamb Ragu, Parisienne Gnocchi and Blistered Mint Gremolata
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Ingredients
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For the Smoked Lamb Ragu
For the Parisienne Gnocchi
For the Blistered Mint Gremolata
Method
For the Smoked Lamb Ragu
- 1
Prepare the Lamb
In a large pot, heat olive oil over medium heat. Season the lamb shoulder with smoked paprika, salt, and pepper. Brown the lamb on all sides, then remove from the pot.
- 2
- 3
Deglaze and Simmer
Pour in the red wine, scraping up any browned bits. Add the crushed tomatoes, beef broth, oregano, and the browned lamb. Bring to a simmer, cover, and cook on low heat for about 2 hours.
- 4
Finish the Ragu
After 2 hours, remove the lamb, shred it, and return it to the pot. Stir in fresh basil and adjust seasoning to taste.
For the Parisienne Gnocchi
For the Blistered Mint Gremolata
- 9
Prepare Gremolata
In a small skillet, heat olive oil over medium heat. Add minced garlic and mint leaves, cooking until the mint is blistered and fragrant.
- 10
Finish the Gremolata
Remove from heat and stir in lemon zest and salt. Set aside.
