Braised Lamb Ragu

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Enzo Fargione, cook and proprietor of Osteria Elisir, developed this look aft accidentally overcooking a limb of lamb 1 afternoon. Not wanting to discarded the pricy ingredient, Fargione borrowed a method from Sichuan chefs and double-cooked the lamb, transforming it into a affluent ragu with the summation of guanciale. The cook prefers to brace the condiment with a ricotta-tomato gnocchi. This mentation leaves the options wide open; due to the fact that the ragu is truthful heavy and complex, it volition brace with astir immoderate pasta.

Guanciale is sold astatine Red Apron Butchery successful Union Market and Merrifield's Mosaic District. Wagshal's successful the District usually carries it; telephone up for availability.

You’ll request room twine. Add brackish sparingly during the braising process; the guanciale volition adhd a important magnitude connected its own. Serve implicit tagliatelle oregon gnocchi.

The roasted lamb needs to beryllium refrigerated overnight. The ragu tin beryllium refrigerated for up to 3 days.

Adapted from a look successful "Visual Eats: A Behind the Scenes Look astatine Modern Italian Cooking," by Enzo Fargione (Keith Publications, autumn 2013).

Ingredients

measuring cup

Servings: 8 Makes 8 cups

For the lamb

One 2 1/2- to 3-pound boneless limb of lamb
1 spoon kosher salt
1/2 spoon cracked achromatic pepper
4 full cloves garlic
4 sprigs rosemary
1 tablespoonful olive oil
1 tiny achromatic onion, chopped successful half

For the ragu

8 ounces guanciale (see headnote)
3 cloves garlic, minced, astir 1/2 tablespoon
About 1 1/2 teaspoons finely chopped rosemary leaves
1 1/2 ample achromatic onions, thinly sliced
2 cups adust reddish wine
4 cups no-salt-added chickenhearted broth
1/2 spoon kosher salt, oregon much to taste
Freshly crushed achromatic pepper
8 basil leaves, chopped, for garnish (optional)

Adapted from a look successful "Visual Eats: A Behind the Scenes Look astatine Modern Italian Cooking," by Enzo Fargione (Keith Publications, autumn 2013).

Tested by Tim Carman.

Published October 1, 2013

Updated March 14, 2026