There is nothing better than a slow cooked meal on a foggy day. The flavors in the recipe are soooo good because they simmer together slowly for a couple of hours. That is why it goes so well with our Gran Reserva Tempranillo which has been aged for 5 years. Believe me, they are both worth the wait!
Ingredients
- 2 lbs of lamb shoulder chops
- 1 large yellow onion, diced
- 1 can tomato paste, 6 oz
- 1 cup Bokisch Tempranillo
- 1 large can whole peeled tomatoes, 28 oz
- ½ cup water
- ¼ cup dried oregano
- 6 cloves minced garlic
- 1 tsp red pepper flakes
- 1 tsp minced fresh rosemary
- 1 sprig fresh oregano, minced
- 1 Tbsp red wine vinegar
- Pappardelle Pasta
- 1 wedge parmesan cheese
Instructions
- Season lamb with a generous amount of salt and pepper.
- Heat a heavy bottomed pot, like a Dutch oven, with olive oil and sear the lamb until it has a brown crust on both sides. Set aside.
- Add the chopped onion to the pot until soft and slightly browned.
- Add the tomato paste and stir constantly until it darkens. It will start to develop a dark crust on the bottom of the pan.
- Next, add in the wine and scrape up the bits of brown crust.
- Then add the garlic, red pepper flakes, tomatoes, water, oregano, and a pinch or two of salt.
- Simmer for about 5 minutes and add back in the lamb.
- Cover and simmer gently over low heat for 1 ½ to 2 hours until the lamb is braised. Test it to see if it easily shreds apart with a fork. Once it is done, remove the lamb and shred on a plate with a fork. Discard and bones and add the shredded lamb back into the ragout.
- Cook the Pappardelle ins salted water until al dente. Before draining, save 2 cups of the cooking liquid to add back into the lamb ragout if it is too thick.
- Stir the desired amount of cooking liquid into the ragout along with the red wine vinegar, fresh chopped oregano and rosemary.
- If there is room in the pot, add the Pappardelle into the Lamb Ragout to absorb the sauce.
- Serve in warm bowls with freshly grated parmesan cheese.
Notes
Since this recipe takes a couple hours to slowly cook, you can always make the ragout a couple days in advance and pull it out of the fridge when you are ready to heat and serve!
Notice how the bottom of the pan develops a brown film while you are stirring the tomato paste. This is good because the red wine will deglaze!
Slowly simmer the sauce and place the seared lamb steaks back into the pot to simmer for up to 2 hours.
If you can easily shred the lamb with a fork, you know it is ready!
This slowly cooked meal deserves a slowly aged wine. That’s why I love to serve it with our Gran Reserva of Tempranillo.
