VOTE AT THESE COOKING WEB RINGS
INGREDIENTS:
 | 2 onions, chopped |
| 2 Tbsp extra virgin olive oil |
| 2 LB boneless lamb stew meat or shoulder cut into 1-inch cubes |
| Salt & pepper to taste |
| 1 Tbsp minced garlic |
| 2 cups Cabernet Sauvignon or Zinfandel |
| 4 tsp dried marjoram |
| 4 oz kalamata olives, halved |
| 1/3 cup oil-packed sun-dried tomatoes, drained |
| 2 Tbsp cornstarch, optional |
| 2 Tbsp water, optional |
| Refrigerated cooked polenta |
DIRECTIONS: Sauté onion in oil using a large skillet until soft, about 10 minutes. Meanwhile lightly salt & pepper the lamb. Stir lamb into onion with garlic & cook, stirring occasionally until lamb loses in red color, but does not brown. Transfer meat & onion mixture to a slow cooker. Add wine & marjoram. Cover & cook on low heat 7 to 9 hours or until meat is tender. Skim off excess fat. Turn control on to high. Stir in olives & tomatoes. If you prefer a thicker sauce, dissolve cornstarch in water; add to meat mixture. Cover & cook on high 15 minutes or until sauce is thickened. Meanwhile slice polenta & grill or pan fry according to package directions. To serve, place grilled polenta in bowl, ladle ragout over the polenta & serve.
SERVINGS: 4-6
SERVING TIPS: Recipe is from California Sheep Commission, see http://www.californialamb.com for more recipes.
LAMB RAGOUT