Lamb Ragu Puttanesca
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Courtesy of Jeff Ruyle of IO Ranch
Easy
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PrintIngredients
For 8 Person(s)
Recipe
- 2 tablespoons olive oil
- 6 I O Ranch lamb neck steaks (can also use foreshanks, or shanks)
- Salt and pepper, to taste
- 2 cups diced onion
- 2 tablespoons chopped garlic
- 1/2 teaspoons red pepper flakes
- 1 cups dry white wine
- 1 tablespoons anchovy paste
- 4 tablespoons whole capers in brine (drained)
- 3/4 cups black olives, quartered
- 2 cups lamb stock or beef stock
- 2 cups crushed tomatoes
- Rigatoni pasta
- 2 tablespoons chopped parsley
- 1/4 cups feta cheese, divided
Lamb Ragu Puttanesca Directions
- Heat oil in an ovenproof pot over high heat.
- Season lamb necks with salt and pepper.
- Brown necks on all sides; remove from pot and set aside.
- Drain off all but 2 tablespoons of fat from pot.
- Add onion, garlic and red pepper flakes.
- Sauté on medium heat until vegetables are tender, about 6 minutes.
- Add wine, anchovy paste, capers and olives, then simmer until the liquid has almost evaporated.
- Add the stock and tomatoes, stirring to combine all ingredients.
- Add the necks back to the pot.
- Bring to a boil on the stovetop before covering tightly and placing in a 325° oven. (Note: Usually no additional salt is needed due to the anchovy paste and capers.)
- Turn the lamb necks after 1 hour; cover and place back in the oven for 1 more hour, or until meat is tender enough to fall off the bone.
- Remove necks from braising liquid and set aside to cool.
- When necks are cool enough to handle, shred the meat, discarding excess fat and the bone.
- Add the meat back to the braising liquid, stirring to combine.
- Warm gently over low heat and serve with rigatoni pasta.
- Sprinkle each serving with chopped parsley and feta.
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