Lamb Leg Ragu is a robust and hearty dish that showcases the rich flavors of tender lamb slow-cooked to perfection. This Italian-inspired stew begins with lamb leg, a cut known for its flavorful meat and perfect texture when braised. The lamb is first browned to develop a deep, caramelized crust that enhances the overall taste of the dish.

The base of the ragù is built upon a fragrant blend of vegetables: sweet, sliced carrots, tender onions, and vibrant red bell peppers. These vegetables are sautéed until they start to soften, releasing their natural sweetness and creating a complex, aromatic foundation. The addition of minced garlic provides an additional layer of depth and warmth, infusing the dish with its unmistakable aroma.

White wine is used to deglaze the pot, capturing all the flavorful browned bits left from the lamb and vegetables, and adding a slight acidity that balances the richness of the meat. The wine is allowed to reduce, intensifying its flavor and integrating seamlessly with the other ingredients.

Tomato sauce is incorporated to bring a touch of sweetness and acidity, perfectly complementing the savory elements of the dish. The meat broth enhances the stew with a rich, umami depth, while bay leaves infuse the ragù with their subtle, herbal notes.

The stew is then gently simmered, allowing the lamb to slowly break down and absorb the flavors of the broth and vegetables. The result is a tender, melt-in-your-mouth meat that is both flavorful and comforting. The vegetables become soft and meld together, creating a harmonious blend of tastes and textures.

Lamb Leg Ragù is traditionally served over pasta, polenta, or mashed potatoes, allowing the rich sauce to coat every bite. It can also be enjoyed with a side of crusty bread, perfect for soaking up the delicious, savory sauce. This dish is ideal for a cozy family dinner or a special occasion, offering a taste of rustic, home-cooked comfort that is both satisfying and indulgent.

Gnocci Recipe: 

Ingredients:

• 2 pounds (900 grams) russet potatoes
• 1 cup (130 grams) all-purpose flour, plus extra for dusting
• 1 large egg, lightly beaten
• 1 teaspoon salt

Instructions:

1. Cook the Potatoes: Place the potatoes (with skins on) in a large pot of salted water. Bring to a boil and cook until tender, about 20-25 minutes. Drain and let cool slightly.
2. Peel and Mash: Once the potatoes are cool enough to handle, peel them and pass them through a potato ricer or mash them until smooth.
3. Mix the Dough: On a clean work surface, make a mound with the mashed potatoes and create a well in the center. Add the flour, beaten egg, and salt into the well. Gradually incorporate the flour and egg into the potatoes using your hands until a dough forms.
4. Knead the Dough: Gently knead the dough for a few minutes until it becomes smooth and elastic. Be careful not to overwork it.
5. Shape the Gnocchi: Divide the dough into smaller portions and roll each portion into a long rope about 1/2 inch (1.3 cm) in diameter. Cut the ropes into 1-inch (2.5 cm) pieces.
6. Create the Ridges: If desired, roll each piece over the tines of a fork or a gnocchi board to create ridges. This helps the sauce cling to the gnocchi.
7. Cook the Gnocchi: Bring a large pot of salted water to a boil. Drop the gnocchi into the boiling water in batches. When they float to the surface, cook for an additional 1-2 minutes. Remove with a slotted spoon and transfer to a serving dish.

Feel free to check out a recipe video Click Here

"Please note that this video recipe is not our original content; it has been graciously provided to us by INAC Uruguay for our use. We're excited to share this culinary experience with you, showcasing the flavors and traditions of Uruguay. Enjoy!"