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Lamb ragout
7
Points®
Total Time
0 min
Prep
0 min
Cook
0 min
Serves
15
Difficulty
Easy
More flavorful than the standard meat sauce, this lamb ragout is a winter warmer, best on a cold weekend. If you can’t find Cubanelle peppers in your supermarket, substitute 2 medium green bell peppers, stemmed, cored and chopped. The final ragout should be consistency of a very thick, Italian meat sauce, just a little wetter than chili. It may look a little thin until you smash the meat into small bits in the sauce. If it still seems watery, increase the heat slightly and continue to simmer, stirring more often. Store the ragout, covered, in a large plastic container in refrigerator for up to 4 days or in freezer for up to 3 months.
Ingredients
Uncooked lamb shoulder
2½ pound(s), (boneless), trimmed and cut into 2-inch cubes
Cubanelle pepper
3 medium, stemmed, seeded and chopped
Cooking spray
1 spray(s)
Uncooked onion
1 large, chopped
Jarred minced garlic
2 tsp
Vegetable broth
4 cup(s), reduced sodium
Canned crushed tomatoes
28 oz, reduced sodium
Canned diced tomatoes
28 oz, reduced sodium
Dried basil
1 Tbsp
Dried oregano
1 Tbsp
Rosemary
1 Tbsp, chopped leaves
Table salt
½ tsp
Black pepper
½ tsp, freshly ground
White wine
¼ cup(s), (dry), or dry vermouth
Bay leaf
2 leaf/leaves