I learned a simple recipe for lamb ragu at a cooking class in Italy. Sautee onions, garlic, and rosemary over low heat. Then add finely chopped lamb shoulder. After liguid was evaporated, add white wine and then chopped tomatoes. Then simmer.
It turns out delicious, but when I made this in Italy the lamb did not give off a lot of liquid. The wine was added after the liquid evaporated.
So...why am I getting so much liquid from the lamb? Is the pan not hot enough? Is it because in Italy we used baby lamb shoulder and here all I can find is lamb shoulder?
I also think that the lamb was more tender in the sauce when I made it in Italy. Can anyone suggest how to get this sauce right?
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