Best Lamb RagÙ Recipes

QUICK LAMB RAGù

Steps:

• Heat 2 tablespoons olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add onions and garlic, and season with salt and pepper. Cook, stirring occasionally, until the onions have become translucent and have totally softened, 5 to 8 minutes. Add a pinch of red-pepper flakes and anchovies, if using, and cook for a minute or two, just to toast the spices and melt the anchovies.
• Add tomato paste and continue to cook, stirring occasionally so it has a chance to stick to the bottom of the pot and caramelize a bit, 2 or 3 minutes.
• Add lamb and season with salt and pepper. Using a wooden spoon or a spatula, stir lamb until the fat starts to soften and the meat begins to break down. Continue to cook, stirring rather frequently until the lamb begins to brown and sizzle in its own fat, 5 to 8 minutes.
• Add crushed tomatoes, stirring to scrape up any bits on the bottom of the pot. Fill the tomato can halfway with water and swirl around to get all the remaining tomato, then add to the pot. Season with salt and pepper and bring to a simmer. Reduce heat to medium-low and continue to cook until sauce is thickened and insanely flavorful, 25 to 30 minutes.
• Serve sauce mixed into and over pasta with plenty of cheese for grating over the top, scattered with a small handful of marjoram, oregano or thyme leaves if you like.

BAKED RIGATONI WITH LAMB RAGù

Steps:

• Heat the olive oil in a medium (10- to 11-inch) heavy-bottomed pot or Dutch oven, such as Le Creuset, over medium heat. Add the onion, carrots and fennel and sauté for 10 minutes, stirring occasionally, until the vegetables begin to brown. Add the lamb, garlic and fennel seeds and cook for 8 minutes, breaking up the lamb with a wooden spoon, until no longer pink. Stir in the tomato paste, tomatoes, 2 cups of the wine, the oregano, red pepper flakes, 1 tablespoon salt and 1 teaspoon black pepper. Bring to a boil, lower the heat and simmer, partly covered, for 40 minutes, stirring occasionally. Off the heat, stir in the remaining 1/2 cup of red wine.
• Preheat the oven to 350˚ F. Bring a large pot of water to a boil, add 2 tablespoons salt and the rigatoni and cook according to the directions on the package, until barely al dente. Drain.
• In a large bowl, whisk together the eggs and cream. Add the rigatoni and toss well. Grate half of the mozzarella on a box grater and add it to the rigatoni mixture. Add the lamb mixture, 2 teaspoons salt and 1 teaspoon black pepper and toss well.
• Transfer to a 10-by-14-by-2-inch baking dish and sprinkle with the Parmesan. Slice the remaining mozzarella and arrange it on top. Bake for 40 to 45 minutes, until the sauce is hot and bubbling and some of the pasta is crusty on top. Serve hot.

PASTA WITH BRAISED LAMB SHANK RAGù

Steps:

• Heat oven to 350 degrees. Heat oil in 4-quart ovenproof casserole. Add pancetta, lightly brown and remove. Add lamb shanks, brown on all sides and remove. Lower heat; add onions, garlic and rosemary. Sauté until soft. Add white wine. Scrape pan, return pancetta and lamb to casserole, season with salt and pepper, then cover and bake 90 minutes, turning lamb once.
• Remove lamb from casserole. Cut meat from bones, trimming off fat and gristle. Finely dice meat and add to casserole. Add tomatoes and red pepper. Simmer on top of stove one hour. Check seasoning.
• Boil pasta until al dente, drain, toss with sauce, and serve with pecorino for dusting.

LAMB RAGU

Steps:

• Heat olive oil in a Dutch over over medium-high heat.
• Season lamb shoulder with salt and pepper; cook in hot oil until well-browned on all sides, 20 to 30 minutes. Remove shoulder to a platter.
• Preheat oven to 350 degrees F (175 degrees C).
• Stir onion, celery, carrot, fennel, and garlic into the rendered fat remaining in the Dutch oven; season with salt. Cook and stir the vegetables in the hot fat, scraping the bottom of the pot to release any dark bits of meat stuck, until the vegetables are softened, about 10 minutes.
• Return lamb shoulder to the Dutch oven along with any juices accumulated on the platter; add tomatoes and white wine. Bundle marjoram, thyme, and rosemary together with kitchen twine; add to the Dutch oven and submerge in liquid. Place a cover on the Dutch oven, bring the liquid in it to a boil, and transfer pot to the oven.
• Bake in preheated oven for 1 hour. Pour 1 cup water into the Dutch oven and continue cooking for 1 hour more.
• Remove lamb to a cutting board, cut into small pieces, and return to the Dutch oven. Pour remaining 1 cup water over the lamb and stir.
• Cook until lamb is tender, about 30 minutes more.
• Stir rosemary, orange zest, and red pepper flakes into the lamb mixture. Add more water if the mixture is too thick.

RIGATONI WITH BRAISED LAMB RAGù

Steps:

• Preheat oven to 325°F. Heat oil in heavy large ovenproof pot over high heat. Sprinkle lamb shanks with salt and pepper. Add to pot and brown on all sides, about 12 minutes. Transfer lamb shanks to platter. Add onions, mushrooms, garlic, basil, rosemary and crushed red pepper to pot and sauté until vegetables are tender, about 8 minutes. Return lamb to pot. Add wine and boil until liquid has evaporated, about 6 minutes. Add 3 cups beef stock and tomatoes to pot; return to boil.
• Cover pot, transfer to oven and bake until lamb is tender, about 1 1/2 hours. Using tongs, transfer lamb to large bowl. Cool 10 minutes. Cut meat off bones into generous 1/2-inch pieces (discard bones). Return meat to sauce. Season to taste with salt and pepper. (Can be made 1 day ahead. Refrigerate uncovered until cold; cover and keep refrigerated. Rewarm over medium-low heat before continuing.)
• Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain well. Transfer pasta to large serving bowl. Spoon sauce over pasta. Serve, passing Parmesan cheese separately.

BRAISED LAMB RAGU WITH PENNE

Steps:

• Set oven to 325 degrees.
• Cook the penne in boiling water until JUST firm-tender, drain and transfer to a bowl (do not rinse with water) toss with 2-3 tablespoons oil and set aside, this can be done before, during or after you cook the lamb shanks).
• Heat oil in a Dutch oven over high heat.
• Rub oil lightly on the lamb shanks and then season them with salt and pepper.
• Add to the pot and brown evenly on all sides (this should take about 10-12 minutes).
• Transfer the lamb to a platter.
• Add in chopped onions, garlic, mushrooms, basil, rosemary and crushed red pepper flakes; saute until the veggies are tender (about 7-9 minutes).
• Return the lamb to the pot.
• Add in wine and bring to a boil; simmer for about 6-8 minutes.
• Add in beef broth, Worcestershire sauce and crushed tomatoes and return to a simmer.
• Season with salt and pepper to taste.
• Cover the pot and transfer to the oven.
• Cook for about 1-1/2 hours, or until meat is desired tenderness.
• At this point you can remove the meat from the bones and return the meat to the sauce, or just serve the bone with the meat on them with the sauce.
• Serve the sauce over cooked pasta, and sprinkle with grated Parmesan cheese.
• Delicious!

BAKED PENNE WITH LAMB RAGU

Steps:

• Place eggplant in colander, toss with 2 Tbs. salt. Top with plate and heavy can, drain for 40 min. Rinse and pat dry. Preheat oven to 400. Stir eggplant and 2 Tbs. olive oil, divide between 2 rimmed baking sheets. Roast until soft and golden, about 15 min. Sprinkle with salt, set aside. Leave oven on. In a large saucepan over medium heat, add 3 Tbs. olive oil, onion, garlic, rosemary, parsley and sauté until the onion is tender, about 5 min. Add lamb and sauté until still a little pink on the inside, about 12 min. Drain fat, return to medium heat. Add wine, simmer until evaporated. Add tomato paste, tomatoes, juices, season with salt/pepper. Simmer, uncovered, for 1 hour, adding broth to prevent from drying out. Remove from heat. Béchamel sauce: In a saucepan over medium heat, warm milk until small bubbles appear around pan edges, remove from heat. In a saucepan over low heat, melt butter. Add flour, stir vigorously with wooden spoon to remove lumps and cook, stirring continuously, until aromatic but not brown, about 2 min. Let cool for 3 to 4 min. Return to low heat and slowly drizzle in milk, whisking constantly. Increase heat to medium, boil, whisking constantly, making sure to reach bottom and sides of pan. Reduce heat to medium-low, add nutmeg and salt, simmer, whisking often, until the sauce coats the back of wooden spoon, about 5 min. Remove from heat and stir in all but 3 Tbs. cheese. Cover, set aside. Prepare pasta using package directions until half-cooked. Drain, rinse, return to pot. Add béchamel, stir, set aside. Oil 9x13 dish. Add 1/3 lamb sauce, layer with half of pasta and half of eggplant. Top with half of remaining sauce. Layer remaining pasta and eggplant, top with remaining sauce. Scatter reserved cheese on top. Cover dish with foil, bake for 20 min. Uncover and bake until the surface is browned and bubbling, about 5 min. Let stand for 10-15 min.

LAMB RAGU WITH POTATO GNOCCHI: PASTICCIO DI AGNELLO CON GNOCCHI DI PATATE

Steps:

• Prepare the gnocchi according to the recipe. Keep the gnocchi covered and refrigerated until ready to use.
• Preheat the oven to 400 degrees F.
• Combine the lamb, onion, bay leaves, garlic, and rosemary in a roasting pan (see Cook¿s Note for clay roasting alternative). Drizzle the lamb mixture with 2 to 3 tablespoons of the olive oil, season with salt and pepper and mix well.
• Roast the lamb turning it after about 20 minutes. Cook until the meat begins to brown, about 40 minutes. Add the wine and stock, stir to coat, then reduce the oven temperature to 350 degrees F. Braise until the lamb is tender and cooked through, about 30 minutes more.
• Meanwhile, peel and trim the eggplant then cut it into ¼-inch cubes. Heat the remaining 2 tablespoons of olive oil in a large cast iron skillet over medium-high heat. Fry the eggplant, turning it frequently, until golden. Remove the eggplant from the skillet using a slotted spoon. Allow the eggplant to drain on a plate lined with paper towels.
• Add the eggplant and the gnocchi to the lamb stew. Top the stew with both the grated and broken pieces of Pecorino Romano cheese. Return the pot to the oven and cook until the liquid has reduced and is thickened by the melted cheese, about 15 minutes more.
• Remove the lamb from the oven and allow the stew to rest for 10 minutes. Spoon lamb with gnocchi, eggplant and sauce into warm bowls and serve.
• Place the potatoes in a medium size saucepan. Add a pinch of salt and enough water to cover the potatoes by 2 inches. Bring the contents of the pot to a boil over high heat. Reduce the temperature and simmer until the potatoes are tender, about 30 minutes. Drain the potatoes and allow them to cool just enough to handle. Peel, then mash or rice them.
• Place the flour and the salt in a mixing bowl. Add the warm smoothly mashed potatoes. Using a wooden spoon, mix the ingredients together. Drizzle the potato dough with olive oil and 1/4-cup of water. Mix well, incorporating all of the ingredients and forming a smooth ball. Set the dough aside for 10 minutes to relax.
• Working on a floured surface, divide the dough into 8 equal pieces. Roll each portion of dough into a rope about 1/2-inch in diameter. Cut each rope into 1/4-inch pieces. Shape each piece of dough into a small ball. Roll the dough balls over the tines of a fork then set them aside on a lightly floured baking sheet.
• Bring 6 quarts of salted water to a boil over high heat. Reduce the heat so that the water is at a simmer. Working in batches, add gnocchi to the pot (shaking off any excess flour). Stir gently and cook the gnocchi until they float then remove them with a slotted spoon. They can be dressed and served at this point or chilled in an ice bath, drained then dressed with a little olive oil if they are to be held for several hours. Once cooked gnocchi can be stored in the refrigerator but should be eaten the same day they are made.

LAMB SHANK RAGù WITH ANSON MILLS GRITS

Steps:

• Make ragù:
• Pat lamb shanks dry and season with kosher salt (rounded 1/2 teaspoon) and 1/4 teaspoon pepper. Heat 2 tablespoons oil in a 5-quart heavy pot over medium-high heat until it shimmers. Brown shanks on all sides, 6 to 7 minutes, then transfer to paper towels to drain. Add remaining 2 tablespoons oil to pot, then cook onion, garlic, plum tomatoes, sun-dried tomatoes, celery, mushrooms, and fennel with thyme, red pepper flakes, and 1/2 teaspoon pepper, stirring occasionally, until softened, 4 to 5 minutes.
• Return lamb shanks to pot with stock, bourbon, vinegar, Worcestershire sauce, soy sauce, and honey and bring to a boil. Reduce heat to low and simmer, covered, stirring occasionally, until meat is very tender, 3 to 3 1/2 hours.
• Remove meat from bones, discarding bones, and skim fat from cooking liquid, then return meat to pot. Simmer ragù, uncovered, stirring frequently, 15 minutes.
• Just before serving, stir in radicchio and scallion.
• Make grits while ragù finishes cooking:
• Bring stock, water, and milk to a boil in a 2-quart heavy saucepan. Add grits in a stream, whisking, then cook over low heat, uncovered, stirring frequently, until grits are tender and thickened to the consistency of loose oatmeal, about 20 minutes.
• Toward end of cooking, finely grate one fourth of cheese (1 cup) and add to grits along with sour cream, sea salt, and pepper to taste. Stir until cheese has melted. If grits are too thick, stir in some additional milk.
• Serve ragù over grits and top with shavings of cheese.

LAZY LASAGNA WITH LAMB RAGU, SPINACH AND RICOTTA

Steps:

• For the ragu: Heat 2 tablespoons extra-virgin olive oil in a Dutch oven over medium-high heat. When the oil smokes, pat the ground lamb dry and add to pan, brown to caramelize the meat, season with rosemary, marjoram, cloves, salt, and pepper. Once the meat has browned, add the onion, carrot, garlic and cook to soften 10 minutes more, stirring frequently. Stir in tomato paste, cook 1 minute or until fragrant. Stir in stock then wine, reduce heat to low and gently simmer.
• In salted boiling water, undercook the pasta by 2 minutes from package directions. Reserve a cup of starchy pasta liquid.
• Meanwhile, heat the butter in a saucepot over medium heat, whisk in 2 tablespoons flour, 1 to 2 minutes, whisk in the milk and simmer to thicken. Season the bechamel sauce with salt, pepper, and nutmeg, to taste.
• Drain the pasta and add back to the pasta pot. Toss the pasta with the lamb ragu and some of the reserved starchy cooking water to loosen. Pour the pasta into a large casserole. Scatter the spinach around on top of pasta.
• Combine the ricotta with mint and/or parsley, dot the pasta with ricotta evenly around the casserole. Pour the bechamel sauce in even layer around the casserole and top with grated cheese. Cool and store for make-ahead meal. Reheat in 350 degree F oven, covered, for 30 minutes then raise the heat to 425 degrees F and bake uncovered, until brown and bubbly, 15 to 20 minutes.
• To serve immediately, transfer the casserole to a preheated 425 degree F oven and bake about 15 to 20 minutes, to brown.

RAGù DI AGNELLO (LAMB)

Steps:

• Mince finely together the onion, carrot, celery, marjoram, sage, and rosemary needles (in the food processor if desired) and put in a medium saucepan with the oil. Cook over low heat until the vegetables just turn pale gold, about 8 minutes.
• Add the meat and brown gently, stirring.
• Raise the heat and add the wine. Let it bubble until you can no longer smell any alcohol, about 2 minutes.
• Add the drained tomatoes, the chile, and 1 level teaspoon salt. Lower the heat and cook, covered, for about an hour, stirring occasionally. You'll know the sauce is done when it has visibly thickened and the fat has separated and bubbles on the surface.
• Make-ahead note: The sauce may be made ahead up to this point and refrigerated until the next day. After some hours of chilling, the fat will come to the surface and can be removed very easily.
• Bring 5 quarts (5 liters) of water to a boil in an 8-quart (8-liter) pot over high heat. Add 3 tablespoons kosher salt, then add the pasta and cook, stirring occasionally, until al dente.
• Warm a serving bowl or platter in a low oven. If the oven is not practical, warm the bowl just before use with hot water, even a ladleful of the pasta cooking water.
• Drain and transfer the pasta to the heated serving bowl. Toss the pasta first with the cheese and then with the sauce. Finish with a sprinkling of parsley and serve immediately.

PAPPARDELLE WITH LAMB RAGù

Steps:

• In a large cast-iron casserole, heat 2 tablespoons of the oil. Add the carrot, onion and celery and cook over high heat, stirring occasionally, until slightly softened, 5 minutes. Add the lamb, coriander, fennel, cumin, rosemary and thyme; season with salt and pepper. Cook, stirring, until the liquid evaporates, 5 minutes. Stir in the tomato paste. Add the wine and cook until evaporated, 5 minutes. Add the tomatoes and their juices, along with the stock and bring to a boil. Cover partially and cook over moderately low heat until the liquid is slightly reduced, 25 to 30 minutes.
• In a large pot of boiling salted water, cook the pasta until al dente. Drain, shaking well. Add the pasta to the sauce. Add the butter and the remaining 1 tablespoon of oil and toss over low heat. Serve the pasta in bowls, topped with the ricotta and mint.

SPICY LAMB RAGU

Steps:

• In a large Dutch oven, heat the olive oil (2 turns of the pan) over medium-high heat. Add the fennel seeds and stir for 30 seconds. Add the lamb, red pepper flakes and some salt and pepper and cook, breaking the meat into crumbles as it browns. Add the rosemary, thyme, onions, carrots, garlic, oregano, bay leaf, orange zest strip and cinnamon stick. Cook, stirring occasionally, until the onions soften, 7 to 8 minutes. Add the milk and reduce the heat to low. Simmer, partially covered, to let the meat absorb the milk, about 15 minutes.
• Add the tomato paste and stir until fragrant, 1 to 2 minutes. Stir in the wine, partially cover, and continue to cook and reduce for 15 minutes. Add the stock and olives. Hand crush the tomatoes into the pot, then add the juices from the can. Simmer, partially covered, for 30 minutes more to cook down the tomatoes and thicken the sauce. Fish out and discard the orange zest strip, bay leaf and cinnamon stick. Adjust the seasoning.
• Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook until al dente. Reserve 1 cup of the cooking water and drain the pasta. Keep warm.
• Mix the mint, parsley, pistachios and some grated orange zest together in a small bowl.
• Toss the ragu, reserved cooking water, pecorino, olive oil and cooked pasta together. Serve in bowls topped with fresh ricotta and sprinkle the herb-pistachio mixture over the top to garnish.

RIGATONI WITH LAMB RAGU

Steps:

• Heat the olive oil in a large pot over medium-high heat. Add half of the lamb and cook, turning, until browned, 8 to 10 minutes; remove to a plate. Repeat with the remaining lamb; remove to the plate.
• Add the tomato paste to the pot and cook, stirring, until well combined, about 1 minute. Add 6 cups water and 1 teaspoon salt, then return the lamb to the pot. Cover and simmer, stirring occasionally, until the meat is very tender and falling off the bones, 2 to 2 1/2 hours.
• Remove the lamb using tongs and transfer to a large bowl. Shred the meat, discarding the bones and excess fat, then return the meat to the pot. Simmer, uncovered and stirring occasionally, until the sauce thickens, 45 to 60 minutes.
• Meanwhile, bring a separate large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1 cup cooking water, then drain.
• Add the pasta and 1/2 cup reserved cooking water to the sauce. Cook, stirring, until coated, about 1 minute, adding more pasta water as needed to loosen. Remove from the heat and stir in the mint and lemon zest; season with salt and pepper. Divide among bowls and top with more mint and lemon zest.

BAKED RIGATONI WITH LAMB RAGù | RECIPES

Steps:

• Heat the olive oil in a medium (10 to 11-inch) heavy-bottomed pot or Dutch oven, such as Le Creuset, over medium heat. Add the onion, carrots, and fennel and sauté for 10 minutes, stirring occasionally, until the vegetables begin to brown. Add the lamb, garlic, and fennel seeds and cook for 8 minutes, breaking up the lamb with a wooden spoon, until no longer pink. Stir in the tomato paste, tomatoes, 2 cups of the wine, the oregano, red pepper flakes, 1 tablespoon salt, and 1 teaspoon black pepper. Bring to a boil, lower the heat, and simmer, partly covered, for 40 minutes, stirring occasionally. Off the heat, stir in the remaining ½ cup of red wine. Preheat the oven to 350 degrees. Bring a large pot of water to a boil, add 2 tablespoons salt and the rigatoni and cook according to the directions on the package, until barely al dente. Drain. In a large bowl, whisk together the eggs and cream. Add the rigatoni and toss well. Grate half of the mozzarella on a box grater and add it to the rigatoni mixture. Add the lamb mixture, 2 teaspoons salt, and 1 teaspoon black pepper and toss well. Transfer a 10 × 14 × 2-inch baking dish and sprinkle with the Parmesan. Slice the remaining mozzarella and arrange it on top. Bake for 40 to 45 minutes, until the sauce is hot and bubbling and some of the pasta is crusty on top. Sprinkle parsley evenly on top. Serve hot. MAKE AHEAD The dish can be completely assembled a day in advance and refrigerated. Bake just before serving.

LAMB SHANK AND ROASTED RED CAPSICUM (BELL PEPPER) RAGU

Steps:

• Heat 2 tablespoons olive oil in a heavy based casserole and brown shanks over a medium heat, then remove from heat and set aside.
• Add one more tablespoon olive oil to the same pan and add onion, celery and garlic and stir over medium heat for 5 minutes. Add the wine and bring to the boil, scraping up any pieces stuck to the bottom of the pan.
• Return the lamb shanks to the casserole and simmer covered for 20 minutes over a low heat. Add the remaining ingredients except the chopped parsley and simmer a further 10 minutes.
• Transfer to a 180c oven and cook, covered, for 2 hours or until meat is almost falling from the bone.
• Remove lamb and parsley-discard parsley, cool lamb slightly then shred meat with fingers, discarding bones and fat.
• Simmer sauce until reduced by one third, then return lamb to pan and heat through (about 5 minutes).
• Season to taste with freshly ground black pepper, stir the sliced parsley through and serve over a pasta such as papperdelle (a wide, flat one) with parmesan or pecorino cheese.

PAPPARDELLE WITH LAMB RAGÙ

Steps:

• Heat oil in large skillet over medium-high heat. Sprinkle lamb with salt, pepper, and flour. Add lamb to skillet and sauté until browned, about 5 minutes. Add leeks; sauté until soft, about 3 minutes. Add wine and boil until slightly thickened, scraping up browned bits, about 3 minutes. Add broth and oregano; bring to boil, reduce heat to medium-low, and simmer uncovered until lamb is tender, stirring often, about 20 minutes. Add artichokes and peas with onions. Simmer until heated through, about 4 minutes. Meanwhile, cook pasta in large pot of boiling salted water until tender. Drain. Place pasta in large bowl. Spoon ragù over and sprinkle with parsley. Read More http://www.bonappetit.com/recipes/quick-recipes/2010/05/pappardelle_with_lamb_ragu#ixzz2UYBkxui8

PAPPARDELLE W/ LAMB RAGU

Steps:

• 1. In a large cast-iron casserole, heat 2 tablespoons of the oil. Add the carrot, onion and celery and cook over high heat, stirring occasionally, until slightly softened, 5 minutes. Add the lamb, coriander, fennel, cumin, rosemary and thyme; season with salt and pepper. Cook, stirring, until the liquid evaporates, 5 minutes. Stir in the tomato paste. Add the wine and cook until evaporated, 5 minutes. Add the tomatoes and their juices, along with the stock and bring to a boil. Cover partially and cook over moderately low heat until the liquid is slightly reduced, 25 to 30 minutes. 2. In a large pot of boiling salted water, cook the pasta until al dente. Drain, shaking well. Add the pasta to the sauce. Add the butter and the remaining 1 tablespoon of oil and toss over low heat. Serve the pasta in bowls, topped with the ricotta and mint

POTATO GNOCCHI WITH LAMB (GNOCCHI DI PATATE CON RAGù DI AGNELLO)

Steps:

• For ragù:
• Heat oil in large pot over medium-high heat. Add garlic, rosemary, and bay leaf; sauté until garlic is golden, about 1 minute. Sprinkle lamb with salt and pepper. Add lamb to pot; sauté until browned, about 8 minutes. Add wine; scrape up browned bits. Stir in tomatoes, 1 cup water, and 1 teaspoon salt; bring to simmer. Reduce heat, cover, and simmer until lamb is tender, adding more water if needed for saucy consistency, about 1 1/2 hours. Discard garlic. Season with more salt and pepper, if desired.
• For gnocchi:
• Cook potatoes in large saucepan of boiling salted water until tender, about 20 minutes. Drain. Peel potatoes while still warm; press through food mill or potato ricer into large bowl. Place 1 1/2 cups flour in mound on work surface; mix in 3/4 teaspoon salt and nutmeg. Spoon potatoes atop flour mixture. Sprinkle with 3/4 cup additional flour; mix flour and potatoes together lightly. Pour egg atop potato-flour mixture. Knead lightly until dough is almost smooth, adding more flour by tablespoonfuls if dough is sticky, about 5 minutes (do not overwork dough).
• Line rimmed baking sheet with parchment paper; sprinkle with flour. Divide dough into 4 pieces. Roll each piece on floured surface into 3/4-inch-diameter rope; cut crosswise into 3/4-inch pieces. Working with 1 piece at a time, roll gnocchi along back of fork tines, making ridges on 1 side. Press thumb on other side, making hollow. Place on prepared sheet. (Ragù and gnocchi can be made 6 hours ahead. Cover separately and chill. Rewarm ragù before using.)
• Melt butter in large skillet over medium heat; remove from heat. Bring large pot of salted water to boil. Add half of gnocchi; cook until gnocchi are tender and rise to surface, about 5 minutes. Using slotted spoon, transfer gnocchi to melted butter; toss to coat. Repeat with remaining gnocchi. Heat gnocchi in skillet over medium-high heat, tossing until heated through. Season with salt and pepper.
• Divide gnocchi among plates. Top with hot ragù and serve.

SLOWLY BRAISED LAMB RAGU

Steps:

• 1. Brown the lamb: Add the olive oil to a heavy-bottomed Dutch oven over medium high heat. Using paper towel, pat the lamb as dry as possible, then season generously with 1 t each Kosher salt and ground black pepper. Working in batches as needed, add the lamb to the Dutch oven. Cook the lamb until deeply browned on all sides, about 2 - 3 minutes per side. Be careful n to to overcrowd the pan. Transfer the lamb to a plate and set aside. Preheat oven to 325 F.
• 2. Cook the aromatics: Reduce the heat under the Dutch oven to medium. Add the onion, carrots and celery, seasoning with 1 t Kosher salt. Cook, stirring occasionally, until the veggies are softened and deeply caramelized, about 10-12 minutes. Add the garlic and cook until fragrant, 1-2 minutes. Add in the tomato paste, stirring to combine, and cook for another minute or two to caramelize.
• 3. Deglaze: Slowly pour the red wine into the Dutch oven, using a wooden spoon to scrape up the fond. Let the wine reduce by about half (happens quickly), then pour in the beef stock, crushed tomatoes, and the herbs. use kitchen twine to bundle them. Return lamb to the Dutch oven.
• 4. Braise: Cover the Dutch oven and place it in the oven to braise at 325 F for 2 to 2 1/2 hours. When it is ready, the lamb should shred very easily. Remove the Dutch oven. Remove the herbs, then shred the lamb--it will be tender enough that you should be able to shred it right in the rags by using the back of a wooden spoon. Stir to combine.
• 5. Serve: Bring a pot of salty water to a boil and cook the gnocchi according to package directions. Meanwhile, finish the rage. Add the rage to a small skillet over medium heat. Drizzle in some heavy cream (1 T per serving). Stir to combine, then add the cooked gnocchi. Toss to combine, then let cook for 1 - 2 minutes for everything to come together. Serve immediately sprinkled with grated parmesan & fresh herbs.