Recipe

Rainy Day Lamb Ragout Recipe

	Kochhexe / All my dishes 1 year, 8 months ago this was my rainy week-end meal - it is good warmed up, too! you may want to use red instead of white wine (that one was open, a lovely Riesling) or (if you insist) don't use any wine at all. if you don't have enough - drink it. if you do - into the dish and into you :-)... More Prep:30m Cook:40m Servings:4	Kochhexe
	colourful spicey

Does this look good? Yeah! / Nope

Fans

shirleyoma

jenniferby

lunasea

grandmommy

pudgy47

cgendy

Ingredients

800 g boneless lamb roast (i took it out of the haunch ??)

olive oil, about 3 TBSP

cloves of garlic, 3 or more

salt

pepper

Thyme, about 1 TBSP, if dried, otherwise chop fresh thyme

Oregano, about 1 ZBSP if dried, chop if fresh

one sprig of rosemary

(i used fresh right from the terrace pots)

1/4 liter or so of white wine

8 large potatoes (firm when cooked, not floury)

1 can of italien tomatoes (400 gr)

1 cup or so of crème fraîche ( a bit more won't hurt)

lemon juice, about 2 TBSP

1 fennel 'bulb'

1 large zucchini

(now you may either use fennel, one big 'bulb' or, if you do not like fennel, you can use zucchini - i had one of each, because the fennel was small and i dont like it all that much, the flavour can be overpwoering it it is too big)

Directions

Cut meat into cubes

heat oil in large stew-pot,

brown meat, a portion at a time

peel , mash and then add garlic (i use a fork and a little salt)

season meat with pepper, salt, thyme, oregano, add sprig of rosemary (remove it later)

add wine, stir, let simmer

wash and peel (and wash again, but you know that, right?) potatoes, cut into cubes

add to meat

(have a drink of the lovely cold Riesling)

add tomatoes including can juices

add crème fraîche

stir well, let simmer for about 15 to 20 minutes

wash and pare fennel, cutting off the top green and set aside (if you like the taste, if not, take parsley later)

cut fennel in half, then crosswise into pieces

mix well with meat-potato mixture

let cook for another 15 minutes or so

when meat is soft and potatoes done, season dish with some lemon juice (go easy on it, you can always add some more), go light on the salt, grind some fresh pepper bevore serving, then either

sprinkle with chopped fennel green

or with chopped parsley

hopefully, you have used the 'spare time' to set the table, call whoever is enjoying this with you, light the candles, have a drink...and ...

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Comments

nlo209 1 year, 8 months ago said:
Looks great for a dreary late winter day. Thank you

shirleyoma 1 year, 8 months ago said:
Oh Renata, this sounds fabulous! A must try!! Got my 5

grandmommy 1 year, 8 months ago said:
Yum Renata! Sounds delish. That would make a tasty lunch today. Wish I had it now. A flavorful 5!

jenniferbyrdez 1 year, 8 months ago said:
I don't do lamb, but trust me this will work for beef. Yum. Thanks Ren.

pudgy47 1 year, 8 months ago said:
Sure has a lot of flavors working, Printed this off. (A HIGH 5) for this recipe.

cgendy 1 year, 8 months ago said:
This is a definite win for me! Thanks!

lunasea 1 year, 8 months ago said:
Sounds amazing and delicious, Renate - and fortunately I have enough wine for the cooking and the drinking. Ha! - you are so cute and funny...

Can't wait to try this - it is calling to me. ;) Great post - thanks, hon!

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