What’s a wok? …………Something you throw at a wabbit. Get it? The missus just read this and by the blank look I got I might have to explain it. I always liked that joke.
Anyway moving on. My clients love lamb so I’m always trying to do it differently. The wok? The biggest pot I have at work is, you guessed it, a wok. I’m not sure if this could be called Italian Asian cooking but either way it’s my lamb ragout in a wok. Just showing you cooking can be done however you can make it! Here goes.
4 lbs grass-fed lamb shoulder on the bone
1 medium white onion – sliced
1 tbsp garlic – minced
1 32 oz tin tomatoes
2 cup red wine (I like a syrah/zinfandel)
1 quart (4 cups) broth (veal, veg)
2 tsp cinnamon
S&P to taste
In medium hot large saute pan season and sear each lamb chop in 1 tbsp olive oil ’til golden, 3-4 mins. each side. This is done to lock in the juices while you braise the meat.
Meanwhile in another pot, or as in my case a wok, saute the onions in 1 tbsp olive oil for 3 mins on medium heat. Add garlic, cook 1 min. Add red wine and let simmer for 5 mins or until liquid is reduced by half. Add chopped tomatoes, cinnamon, and broth. Pop your chops in. Make sure the chops are covered by liquid and if not add more broth. Bring to a boil.
Once at a boil, reduce to a simmer and partially cover with lid or foil, about 2/3 of the way. You want some of the liquid to evaporate so as to naturally thicken the sauce. Cook for 2 1/2 – 3hrs. The meat should be falling off the bone. Sounds good right? If the sauce is reducing too quickly just add more broth.
If you’re interested in ‘healthifying’ your food a little more, I’m big into quinoa pasta. I’ve been using quinoa for a while but came across their pasta which is dynamite. It’s well known for it’s nutritional value more so than regular grains. Instead of me pretending I know everything about it, check it out on Wikipedia.
All recipes are made with the finest quality farmers market whole foods, natural and non-processed ingredients.