Lamb Rib Ragu
This is a great way to use every piece of the lamb and make a flavorful sauce to dress pasta or fill buckwheat crepes.
Ingredients
1 racks lamb ribs
1 tsp herbs de provence
1 onion, sliced thinly
4 cloves garlic, peeled and smashed
2 carrots, cut into large chunks
1 cup red wine
1 28 oz can ground tomatoes
Method
- Heat oven to 300F
- Rub the lamb ribs all over with the herbs de provence, several good pinches of salt and black pepper
- Place in a baking dish with everything else
- Cover tightly and braise until the lamb rib is fall off the bone tender
- Remove from the oven, when cool enough to handle, pick the meat from the bone
- In a blender, blend the sauce until it is smooth and then combine the picked meat and the blended sauce for the ragu
