Lamb Ragù

• Meat

  • 2 lbs Lamb leg

• Produce

  • 1 Bay leaf
  • 4 Garlic cloves
  • 1 Sweet onion, large
  • 2 cups Tomatoes

• Canned Goods

  • 1/4 cup Tomato paste

• Pasta & Grains

  • 8 oz Pappardelle pasta

• Baking & Spices

  • 1 Black pepper, freshly ground
  • 1/2 tsp Cinnamon, ground
  • 1 Cinnamon stick
  • 2 tsp Kosher salt

• Oils & Vinegars

  • 2 tbsp Olive oil

• Dairy

  • 2 tbsp Butter
  • 1 Mizithra cheese

• Beer, Wine & Liquor

  • 1/2 cup Red wine, dry

Found on omgfood.com

Ingredients

• 2 pounds lamb leg
• ½ teaspoon ground cinnamon
• 2 teaspoons kosher salt, divided
• freshly ground black pepper
• 2 tablespoons olive oil
• 2 tablespoons butter
• 1 large sweet onion, chopped
• 4-5 garlic cloves, minced
• ¼ cup tomato paste
• ½ cup dry red wine
• 2 cups crushed tomatoes
• 1 bay leaf
• 1 cinnamon stick
• 8 ounces pappardelle pasta
• freshly grated mizithra cheese

Directions

• Trim the lamb leg of excess fat and cut into 1½ inch cubes. Place in a medium sized bowl.
• Combine 1 teaspoon salt, ground cinnamon, and ground pepper and coat the lamb evenly with the spice mixture (Optional step: Let marinate for 30 minutes).
• Preheat a 6 quart pot or dutch oven over medium-high heat. Add olive oil and butter and let the butter melt. Add lamb cubes to the hot oil and let sear undisturbed for 2 minutes per side. You dont want to overcrowd the pan or let the cubes touch each other, so its best to do this in batches. Set the meat aside.
• Add chopped onion and saute for five minutes, until they have become soft and translucent.
• Lower the heat to medium, add the garlic, and cook for an additional minute, until fragrant.
• Add the tomato paste and cook for two minutes, stirring often.
• Add wine and stir well to combine with the onion mixture. Be sure to scrape the bottom of the pan. Deglazing is your friend.
• Let the wine come to a boil for one minute.
• Add the lamb back in with crushed tomatoes, bay leaf, a cinnamon stick, and remaining teaspoon of salt. Let come to a boil, then reduce the heat to low.
• Cover and simmer for 1⅕ hours.
• When the ragù is almost ready, prepare the pappardelle according to package directions.
• Remove ragù from heat, take out the bay leaf and cinnamon stick, and use two forks to shred the lamb.
• Plate your pappardelle, top with the lamb ragù, and generously top with freshly grated mizithra cheese.