Vintner Grill American Lamb Bolognese by Chef Michael Vitangeli

Makes 8 servings

February 10, 2015 ● 1 min read

1 American Lamb leg
2 Spanish onions, small diced
2 Fennel heads, small diced
½ Celery bunch, small diced
3 Carrots, small diced
1-½ Garlic cloves, small diced
¼ gallon Port wine
1-¾ gallons Veal stock
2 quarts Heavy cream
½ gallon Chicken stock
4 oz Chopped thyme Salt and pepper  

In small amount of oil in large sauce pot, brown American Lamb leg on all sides.

Remove leg from the pot and set on a small sheet pan; hold.

In the same pan with the American Lamb drippings, sauté your diced vegetables until roasted golden brown.

When your vegetables are the desired color, add the American Lamb leg back to the pot and stir until the leg is coated with the vegetables and all the flavors start to incorporate.

Deglaze the American Lamb leg and vegetables with the port wine and reduce this by half. Add heavy cream and again reduce by half. Add veal stock and reduce it by half.

When veal stock is reduced, add chicken stock and thyme; add salt and pepper and simmer for at least 1 hour.

Transfer leg to a large baking pan; cover with foil.

Place pan in the oven at 325 degrees F for 2-1/2 hours or until leg is falling apart and easy to shred. Pull meat from leg and shred in small pieces. Add leg meat back to the braising vegetables and liquids.

Serve with pasta.  If desired, top with ricotta and fresh grated nutmeg.