Hearty Lamb and Rustic Vegetable Ragout
Experience the warmth of home cooking with this Hearty Lamb and Vegetable Ragout. Tender, slow-braised lamb melds beautifully with seasonal vegetables, accentuated by the richness of Idaho red wine. This robust stew is perfect for cozy evenings, offering a delightful blend of flavors and aromas that will fill your kitchen with comfort.
ingredients
- 2 lbs lamb shoulder, cut into 1-inch pieces
- 2 tablespoons olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 3 medium carrots, sliced
- 2 ribs celery, chopped
- 2 medium potatoes, diced
- 1 cup green beans, trimmed and cut
- 1 can (14 oz) diced tomatoes, with juice
- 2 cups Idaho red wine
- 1 cup beef broth
- 2 teaspoons dried thyme
- 1 teaspoon rosemary, chopped
- Salt and pepper, to taste
- Fresh parsley, chopped, for garnish
steps
- 1.
In a large Dutch oven, heat olive oil over medium-high heat.
- 2.
Season lamb pieces with salt and pepper, then brown them in batches until golden, about 5 minutes each. Remove and set aside.
- 3.
In the same pot, add onions and garlic, sautéing until softened, about 3-4 minutes.
- 4.
Add carrots, celery, and potatoes, stirring to combine for another 5 minutes.
- 5.
Pour in the Idaho red wine, scraping the bottom of the pot to deglaze, and bring to a simmer.
- 6.
Return the browned lamb to the pot, adding the diced tomatoes, beef broth, thyme, and rosemary.
- 7.
Bring to a boil, then reduce heat to low, cover, and simmer for 1.5 to 2 hours, or until the lamb is fork-tender.
- 8.
Add green beans 30 minutes before the stew is finished, cooking until just tender.
- 9.
Adjust seasoning with salt and pepper to taste, and garnish with fresh parsley before serving.
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