Lamb and Chard Ragu

Once the colder weather has set in, try this hearty and tasty lamb and chard ragu.  If you can’t find chard, beet greens or lacinato kale is a great alternative.  For a vegetarian option, substitute lamb with an equal quantity of carrots.

 

This recipe was created by Chef Josh Cohen for our Food52 partnership #bobsperfectpantry.

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Servings 4 - 8 servings
Prep Time 30 minutes
Cook Time 60 - 90 minutes
Submitted By Chef Josh Cohen
Rating
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Votes: 0
Rating: 0
You:
Rate this recipe!
Servings 4 - 8 servings
Prep Time 30 minutes
Cook Time 60 - 90 minutes
Submitted By Chef Josh Cohen
Share this Recipe
Share this Recipe
Ingredients
Ingredients
Instructions
  1. Set a large pot over high heat and add the oil. When the oil begins to lightly smoke, add the lamb and season it aggressively with salt and pepper. Do not overcrowd the pot. Cook the lamb in batches if necessary. Sear the lamb, browning it on all sides, then remove it from the pot and set it aside.
  2. Add the onion, garlic, and red chili flake. Reduce the heat to medium. Cook, stirring occasionally, until the onion and garlic soften and begin to caramelize around the edges. Add the lamb back into the pot, along with the red wine. Add the herbs and the bay leaf. Simmer until the red wine reduces by half. Add the tomatoes and their juices. Use a wooden spoon to crush the tomatoes as they cook. Reduce the heat to low, and simmer the ragu, stirring occasionally, until the lamb is very tender, approximately 60 90 minutes.
  3. When the ragu is nearly finished cooking, prepare the polenta. Fill a medium size pot with 3 cups of water and bring it to a boil. Add the grits to the water in a slow, steady pour, while simultaneously whisking the entire time. Reduce the heat, and cook slowly for about 5 minutes, stirring regularly. Add the butter and the pecorino cheese. Taste the polenta and add salt as necessary.
  4. Add the chard leaves to the lamb ragu. Stir until the chard is wilted and soft. Taste the ragu and adjust the seasoning with salt and pepper as necessary. To serve, spoon a portion of polenta into an individual bowl, and top with a portion of lamb ragu. You can garnish with extra grated pecorino. Enjoy.
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