2 to 3 tablespoons Olive Oil
3 pounds Lamb Shoulder
1 medium Onion
5 each Garlic
2 cups Dry Red Wine
28 ounce Whole Tomatoes, Good Quality
1 to 3 cups Lamb, Beef or Chicken Stock
1 tablespoon Fresh Oregano
½ teaspoon Cinnamon
1 each Bay Leaf
To Taste Black Truffle
2 teaspoons Preserved Lemons
- Pour the olive oil in a heavy bottomed medium pot and set over medium-high heat. Add the lamb and brown about 5 minutes. Reduce the heat to medium, and add the onion and garlic and sauté until tender and fragrant about 5 minutes more. Add the wine and stir to scrape up any brown bits on the bottom of the pot. Add one cup of stock, the tomatoes, the lemon zest and juice, the oregano, the cinnamon, and the bay leaf and season with salt and pepper.
- Reduce the heat to very low, cover the pot, and cook for 2-4 hours until the lamb is very tender and falling apart. You want the heat as low as possible, so the ragout is barely simmering. Periodically, check the level of liquid add more stock as needed. Once the lamb is tender, taste for seasoning again adjusting as needed. Shred Lamb Shoulder and add back to pot. Depending on your tomatoes, you may want to add a little more lemon or a pinch of sugar at this point along with a little salt and pepper. You can also thin the sauce a bit before serving by adding some of the pasta water.
Recipe provided by Meat & Livestock Australia.