ITALIAN-STYLE LAMB RAGOUT

SERVES 8

I love to serve this ragout in the middle of the table as part of a shared feast for the family. Add polenta, a green salad and whatever seasonal vegetables are begging to be boiled and served with olive oil and lemon juice. Don’t forget bread for mopping up the juices.

1.5 kg (3 lb 5 oz) good-quality lamb shoulder, cut into 3 cm (1¼ inch) dice

MARINADE

6 fresh bay leaves

1 teaspoon juniper berries

½ teaspoon black peppercorns

2 fresh sprigs rosemary

6 garlic cloves, finely chopped

500 ml (17 fl oz/2 cups) cabernet sauvignon

BRAISE

185 ml (6 fl oz/¾ cup) olive oil

1 brown onion, finely chopped

3 garlic cloves, crushed

2½ tablespoons tomato paste (concentrated purée)

1 tablespoon plain (all-purpose) flour

750 ml (26 fl oz/3 cups) chicken stock, plus a little extra if necessary

250 ml (9 fl oz/1 cup) tomato passata (puréed tomatoes)

sea salt and freshly ground black pepper

2 carrots, roughly chopped

2 celery stalks, roughly chopped

Combine the diced lamb with the marinade of bay leaves, juniper berries, peppercorns, rosemary, garlic and wine. Marinate in the fridge for 8 hours.

Remove the lamb from the marinade, pass the liquid through a fine sieve and reserve. Discard the other ingredients.

Heat 2 tablespoons of the oil in a deep heavy-based saucepan over high heat. Seal the marinated lamb in batches until browned all over. Remove the meat from the pan and set aside.

Add the remaining oil and reduce the heat to low. Cook the onion and garlic until softened. Add the tomato paste and cook for a few minutes, then add the flour and cook, stirring constantly, for 3 minutes. Slowly whisk in 250 ml (9 fl oz/1 cup) of the reserved marinade liquid, stirring constantly for a few minutes until there are no lumps. Stir through the stock and passata and season well with salt and pepper. Return the lamb and any juices to the pan, along with the carrot and celery. There should be enough liquid to cover (add a little more stock to cover if necessary).

Cover and cook for 45–60 minutes or until the meat is tender and sauce has reduced. Check seasoning and adjust if necessary.

NOTE: This braise can be of any meat you like – beef, veal, pork, rabbit or goat. Simply adjust the cooking time accordingly. I like to serve with mashed potato or soft polenta, or as a pasta sauce with penne – finish with grated Reggiano.