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Home Cooking 3

Lamb ragu

ptrefler | Jan 3, 2014 08:04 AM

I had an amazing lamb ragu at Clement in the Penninsula Hotel in NYC last week. The lamb was meltingly tender and buttery. The sauce was not tomato based, I suspect white wine and stock with some aromatics. Any ideas on how to get the rich buttery feel of the lamb??

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