Hessian Lamb Ragout

Ingredients

In the original Italian Ragù d'agnello, the lamb is cooked with tomatoes and served with pasta. However, in this Hessian adaptation, the dish takes on a heartier and more rustic character. The Hessian Lamb Ragout is cooked with a variety of vegetables and herbs, giving it a distinct flavor profile that is unique to Hessian cuisine. Additionally, the dish is traditionally served with bread or potatoes instead of pasta, reflecting the culinary preferences of the region. We alse have the original recipe for Ragù d'agnello, so you can check it out.

• 500g (1.1 lb) lamb shoulder, cubed 500g (1.1 lb) lamb shoulder, cubed
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, diced 1 onion, diced
• 2 carrots, diced 2 carrots, diced
• 2 celery stalks, diced 2 celery stalks, diced
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 2 tablespoons all-purpose flour 2 tablespoons all-purpose flour
• 250ml (1 cup) red wine 250ml (1 cup) red wine
• 500ml (2 cups) beef broth 500ml (2 cups) beef broth
• 2 bay leaves 2 bay leaves
• 2 sprigs of thyme 2 sprigs of thyme
• 1 sprig of rosemary 1 sprig of rosemary
• Salt and pepper, to taste Salt and pepper, to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 25g, 8g
• Carbohydrates (total, sugars): 10g, 4g
• Protein: 40g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the lamb cubes and brown them on all sides. Remove the lamb from the pot and set aside.
2. 2.
   In the same pot, add the diced onion, carrots, celery, and minced garlic. Sauté until the vegetables are softened.
3. 3.
   Sprinkle the flour over the vegetables and stir well to coat.
4. 4.
   Pour in the red wine and deglaze the pot, scraping up any browned bits from the bottom.
5. 5.
   Return the lamb to the pot and add the beef broth, bay leaves, thyme, and rosemary. Season with salt and pepper.
6. 6.
   Bring the stew to a simmer, then reduce the heat to low. Cover the pot and let it cook for 2-3 hours, or until the lamb is tender and the flavors have melded together.
7. 7.
   Remove the bay leaves, thyme sprigs, and rosemary sprig before serving.
8. 8.
   Serve the Hessian Lamb Ragout hot with crusty bread or boiled potatoes.

Treat your ingredients with care...

• Lamb shoulder — For the best results, choose a lamb shoulder with some marbling as it will add flavor and tenderness to the stew.

Tips & Tricks

• For a richer flavor, marinate the lamb cubes in red wine and herbs for a few hours before cooking.
• If you prefer a thicker stew, you can mix a tablespoon of cornstarch with a little water and add it to the pot during the last 15 minutes of cooking.
• Leftovers can be stored in the refrigerator for up to 3 days and taste even better the next day as the flavors continue to develop.

Serving advice

Serve the Hessian Lamb Ragout in deep bowls, allowing the aromatic steam to waft up. Garnish with fresh herbs like parsley or chives for a pop of color.

Presentation advice

To enhance the presentation, you can sprinkle some freshly chopped parsley or thyme leaves on top of the stew. Serve it with a side of crusty bread or boiled potatoes.