Lamb Ragout Recipe: Explore the Study of Braising at Kirkland Waterfront Restaurant
Throughout the winter season, bin on the lake is continuing its "Study of Braising" as part of an inspired culinary series that has expanded across the country within the culinary collection of Destination Hotels & Resorts. “The Study of…” highlights the exploration of specific elements or cooking techniques. At bin on the lake, enjoy cuisine that highlights locally-sourced ingredients that capture the bright, seasonal tastes of the Northwest with a Mediterranean influence.
Enjoy the "The Study of… Braising" with mouthwatering recipes you can try at home this holiday season. To experience this culinary exploration at our waterfront restaurant in Kirkland, Wa., view bin on the lake’s current menu and inspiring braised dishes.
Ninety Farms Lamb Ragout
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5 lb Organic lamb shoulder (we source whole lambs from Ninety Farms, Arlington, WA)
3 ea Onion, yellow, peeled and chopped
2 ea Carrot, peeled and chopped
2 ea Celery rib, chopped
1 c Garlic, whole
2 T Oregano, chopped
1 c Tomato paste
6 ea Anchovies, salt packed, deboned, soaked, chopped
4 c White wine
1 G Veal stock
1 c Heavy cream
Preheat the oven to 350 degrees. In a heavy bottomed pot, brown the lamb in the canola oil on all sides. Season with salt and pepper. Remove to a hotel pan. Saute the vegetables until the onions are translucent, 8 minutes. Add the garlic, oregano and anchovies, sauté 4 more minutes. Stir in the tomato paste, cook 2 minutes. Deglaze with the white wine and cook until dry. Add the veal, bring to a boil. Pour the broth with the vegetables over the lamb and cover tightly with foil. Bake for 3 hours, until tender. Cool overnight. Remove the lamb from the jus, and discard the vegetables. Reduce the jus by half and add the cream. Check for seasoning. Shred the lamb by hand and add jus to reach saucy consistency. Toss with cooked cavatelli pasta, fresh chopped parsley and top with grated parmesan.
6 c All-Purpose Flour
3 T Crisco
½ t Salt
1 ½ c Hot Water
½ t Baking Powder
Combine dry ingredients with the Crisco in the stand mixer. Slowly add in the hot water. Knead until combined. Cover with plastic wrap and rest at least 10 minutes.
Roll the dough to a thickness of about 3/8 inch and cut strips about ½ inch wide. Flour each strip generously before rolling and pinch the end flat that you will insert into the rollers. Turn the handle with one hand slowly while guiding the strip with the other hand. Place a sheet tray under the maker to catch the falling pasta.