Lamb Ragout with Braised Shiitake Mushrooms
This meat mixture is great on buns, over pasta, parmesan cheese risotto, couscous, served in mini phyllo cups as an appetizer or as ravioli filling. Mixture freezes well, so go ahead and double
  1. 2 lb. Shoulder or leg steaks with bone
  2. 1/4 cup Extra virgin olive oil
  3. 1/4 tea. Salt
  4. 1/8 lb. Salt pork or bacon, diced
  5. 1 cup Onion or 1 large, minced
  6. 1/2 cup Celery or fennel bulb, 2 ribs, minced
  7. 1/2 cup Carrot, fine dice
  8. 1 cup Shitake or button mushrooms, sliced
  9. 2 tbsp. Tomato paste
  10. 3 1" ea. Strips of orange the size of a band aid, no white part and juice of orange
  11. 1 cup Red wine
  12. 3 cup Light stock
  13. 3 ea. Bay leaves
  14. 1 4" Sprig of rosemary
  15. Freshly ground pepper and sea salt
  1. 1. Trim off excess fat. Season the meat with a little salt and pepper.
  2. 2. Add oil to pan and turn on heat, carefully brown steaks on all sides.
  3. 3. Remove meat from pan, add bacon to pan, render, or just add extra oil and salt if not using bacon.
  4. 4. Add onion and let cook 2 minutes.
  5. 5. Stir in celery, carrots, mushrooms and cook over med-high heat till vegetables are golden.
  6. 6. Clear hot spot in pan, add tomato paste and cook till toasted and mix with rest of vegetables.
  7. 7. Add orange rind.
  8. 8. Return steaks to pan and toss with vegetables.
  9. 9. Add wine, raise heat and bring to a boil, reduce until almost all wine is gone.
  10. 10. Pour in orange juice and broth to cover meat.
  11. 11. Add bay leaves and rosemary, bring to boil, cover and simmer 2 hours or bake at 300ยบ.
  12. 12. Start checking for doneness after 1 hour. You may also finish in a crock-pot.
  13. 13. When meat is tender, remove from stove and turn off heat.
  14. 15. Taste the sauce to adjust seasonings.
  15. 16. Pick out bay, herb stems and orange rind.
  16. 17. Remove meat from pot, pick bones out of meat, shred meat with fingers and add equal parts of broth to meat 1 to 1 ratio. If there is a lot of liquid in the pan, put liquid in small pot and reduce down.
Wisconsin Local Food
Lamb Ragout with Braised Shiitake Mushrooms