In the latest WS magazine, there is a recipe for a lamb ragu. THe recipe is quire simplistic, however, the cooking time is vastly different on paper than what I experienced.

The recipe calls for 1.5lbs of ground lamb, then letting it simmer in red wine (1.5 cups) and then 3 cups of broth or water. Simmer until an hour/half or until the liquid dissipates.

When I replicated the recipe it took close to 3 hours for the liquid to dissipate.

i think you started to simmer too soon!
maybe reread step 2.
step 3 said to lower to med low and simmer-anso on
i would not read into the word simmer just the med low heat!

How was it? My wife and I have been thinking about trying it.

Bez, maybe I should have left it on medium heat for step 2. That could have been the culprit.

Jburman, it was great. Very rich and flavorful perfect to cook on a saturday or sunday afternoon.

Next up rabbit!

Thanks for posting this. My wife and I have been very intrigued to try this and bring back memories of ourhoneymoon in Tuscany.

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Originally posted by winesparty:
Thanks for posting this. My wife and I have been very intrigued to try this and bring back memories of ourhoneymoon in Tuscany.

This recipe seems like an exact replica of the wild boar ragu that we had in Tuscany, as well

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Originally posted by mareff:
This recipe seems like an exact replica of the wild boar ragu that we had in Tuscany, as well

mareff- Your posting this just fired up some inspiration, big time!

quote:

Originally posted by KSC02:

quote:

Originally posted by mareff:
This recipe seems like an exact replica of the wild boar ragu that we had in Tuscany, as well

mareff- Your posting this just fired up some inspiration, big time!

Bring on Le Lapin!!!

We are going to make this tonight. Did everyone whose tried it pair it with Chianti or did you branch out?

Forget Chianti, I would bo with Brunello, Barolo, or syrah

I agree this dish calls for a fuller bodied red. The wine that I did use in the sauce was a Malbec from Argentina, just an FYI

I was planning on making this tonight but I left my WS at a Hotel in Mexico! Any other recipes or suggestions from anyone on here?

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Originally posted by jorgerunfast:
I was planning on making this tonight but I left my WS at a Hotel in Mexico! Any other recipes or suggestions from anyone on here?

What time am I coming over for dinner?

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Originally posted by MiamiWineNovice:

quote:

Originally posted by jorgerunfast:
I was planning on making this tonight but I left my WS at a Hotel in Mexico! Any other recipes or suggestions from anyone on here?

What time am I coming over for dinner?

I'm not sure what makes me giddier, the bottle of '06 Chapellet the 'phins won me, or the fact that you're posting on your first day at a new firm!

We def need to get together soon. What's the deal this weekend? I've been working on some NV Mind-Eraser tasting notes, but everything gets really blurry halfway through.

Just because I am at a new firm doesn't mean that I won't be wasting at least 15 minutes a day on here.

I am around this weekend. Let's do this.

I hope your bottle is corked.

quote:

Originally posted by MiamiWineNovice:
Just because I am at a new firm doesn't mean that I won't be wasting at least 15 minutes a day on here.

I am around this weekend. Let's do this.

I hope your bottle is corked.

15 minutes??????? That is the funniest thing I have ever read. 3 hours is a more realistic time frame.

Kim and I made this last night. AWESOME!!!!!!

Jack! Recipe!

I am at work and the magazine is at home. Sorry buddy. I can send it to you when I get home at about 8:30. It takes 2 hours to cook though.

Isnt there a way to look it up on the website?

If it appears that the liquid isnt going to cook off quickly enough, then uncovering the pan a bit to allow more evaporation should do the trick.