This recipe is safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten.
"What do you mean, you don't eat no meat? ...That's okay, I'll make lamb." -Nia Vardalos
I had this ragout at a restaurant recently and thought it so surprising and fantastic. At first I was surprised at the tastes from the five spice powder: I had expected traditional Italian-style flavors, and at first I wasn't sure where the spice was going. It was served over spinach and roasted sweet potatoes and was just amazing.
The one thing I realized was the spice had to be very subtle. So often the dishes that I have in restaurants using five spice powder are pretty far over the top. Normally I might use 2 or more teaspoons in a dish like this, but because the longer term braising concentrates the flavors you need to reduce the amount of spice. Lamb shoulder is a cheaper cut but full of flavor. Because it is tough, braising is the perfect cooking method.
Servings: 4 | Serving size: 4 ounces lamb with sauce
Cooking time: 255 minutes
This recipe can easily be multiplied and makes very good leftovers. Serve over Brown Rice or Jasmine Rice or Low Sodium Jasmine Rice.
|2 tsp.||olive oil|
|3 large cloves||garlic (minced)|
|1 large||onion (finely diced)|
|16 ounces||lamb shoulder (cut into 1/2 inch cubes)|
|4 cups||vegetable stock|
|3 Tbsp.||no salt added tomato paste|
|1 1/2 tsp.||five spice powder|
|to taste||fresh ground black pepper|
|1/2 cup||red table wine|
Preheat the oven to 300°F.
Place a medium dutch oven on the range over medium high heat.
Add the olive oil and then the garlic and onion.
Cook for about 3 minutes, stirring frequently.
Add the lamb shoulder and cook for about 3 minutes. Stir frequently.
Add the vegetable stock, tomato paste, five spice powder, molasses, pepper, wine, and salt.
Stir and cover.
Place in the oven and cook for 2 hours. Stir occasionally.
Serving size: 4 ounces lamb with sauce
Amount Per Serving
|Calories 373||Calories from Fat 207|
|% Daily Value|
|Total Fat 23g|
|Saturated Fat 10g||43%|
|Monounsaturated Fat 9g|
|Trans Fat 0g|
|Total Carbohydrates 9g||7%|
|Dietary Fiber 1g||5%|
|Vitamin A 1%||Vitamin C 8%|
|Calcium 5%||Iron 16%|
|Vitamin K 7mcg||Potassium 546mg|