Ragout of California Lamb with Olive and Sun-Dried Tomato Recipe
Serving Size: 24
Preparation
- Sauté onion in oil until soft, about 5 minutes.
- Meanwhile season lamb with salt and pepper. Stir lamb and garlic into onion. Cook lamb, stirring frequently, until lamb loses its red color but does not brown, about 10 minutes.
- Stir in wine; add marjoram branches. Bring to a simmer; simmer, covered, until lamb is just tender, about 1 hour. Uncover; over high heat reduce liquid until it thickens, about 10 minutes.
- Stir in olive, tomato and chopped marjoram; simmer 10 minutes.
Serving suggestion
Accompany with soft polenta or short, tubular pasta tossed with a little olive oil, then season with salt and pepper.
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Ingredients
- 2 pounds (1-1/2 quarts) Onion, chopped
- 1/3 cup Extra virgin olive oil
- 4 lbs. Boneless California lamb shoulder cut in ¾ inch cubes*
- Salt and Pepper as needed
- 2 ounces (1/3 cup) Garlic, chopped
- 1 quart California Cabernet Sauvignon or Zinfandel
- 6 fresh marjoram branches
- 8 ounces (1-1/2 cup) Brine-cured black olives such as Calamata, pitted, chopped coarsely
- 6 ounces (1 cup) Sun-dried tomatoes (packed in oil, drained), coarsely chopped
- 2 tablespoons Chopped, fresh marjoram
- *6 pounds bone-in neck/shoulder pieces can be substituted.
