LAMB RAGOUT IN A WOK

What's a wok? ............Something you throw at a wabbit. Get it? The missus just read this and by the blank look I got I might have to explain it. I always liked that joke. Anyway moving on. My clients love lamb so I'm always trying to do it differently. The wok? The biggest pot I have at work is, you guessed it, a wok. I'm not sure if this could be called Italian Asian cooking but either way it's my lamb ragout in a wok. Here goes.

Recipe:

4 lbs. grass-fed lamb shoulder on the bone

1 medium white onion - sliced

1 tbsp. garlic - minced

1 32oz tin tomatoes

2 cup red wine (I like a syrah/zinfandel)

1 quart (4 cups) broth (veal, veg)

2 tsp. cinnamon

Olive oil

S&P to taste

In medium hot large saute pan season and sear each lamb chop in 1 tbsp. olive oil 'til golden, 3-4 mins. each side. This is done to lock in the juices while you braise the meat. Meanwhile in another pot or as in my case a wok, saute the onions in 1 tbsp. olive oil for 3 mins. on medium heat. Add garlic, cook 1 min. Add red wine and let simmer for 5 mins or 'til liquid is reduced by 1/2. Add chopped tomatoes, cinnamon, broth. Pop your chops in. Make sure the chops are covered by liquid, if not add more broth. Bring to a boil. Once at a boil, reduce to a simmer and partially cover with lid or foil, about 2/3. You want some of the liquid to evaporate so as to naturally thicken the sauce. Cook for 2 1/2 - 3hrs. The meat should be falling off the bone. Sounds good right? If the sauce is reducing too quickly just add more broth.

If you're interested in 'healthifying' your food a little more, I'm big into quinoa pasta. I've been using quinoa for a while but came across their pasta which is dynamite. It's well known for it's nutritional value more so than regular grains. Instead of me pretending I know everything about it, check it out on Wikipedia.
felice 吃
(happy eating)