Winter Sunday morning. Slide feet into slippers. Put on coziest sweatshirt. Pour coffee. Sear lamb. Add sauce. Let simmer. Decide what to drink with dinner later. Serve next to a cozy fire.
Simplest Lamb Ragu
4 servings
1 lb. lamb stew meat
Kosher salt and freshly ground black pepper, to taste
2 Tbsp. olive oil
2 chopped shallots
1 Tbsp. Italian seasoning
1 24-oz. jar marinara sauce
1 cup water, plus more as needed
½ cup ricotta*
• Season the lamb with salt and pepper. Warm the olive oil in a large saucepan over medium heat until shimmering
• Add the lamb and sear on all sides, about 5 minutes. Add the shallots and Italian seasoning and stir until fragrant, about 2 minutes.
• Add the marinara sauce and water, cover and simmer on low heat 2 to 3 hours, adding more water if the ragu appears dry.
• Stir in the ricotta right before serving. Serve over cooked polenta, pasta or with rustic bread.
*Ricotta is salty; be judicious when salting the lamb.
Dee Ryan is a longtime contributor to Sauce Magazine and regularly pens Make This.
This article appears in February 2017.