Among the many great recipes in Frank Stitt's Bottega Favorita, this one for Lamb Ragu with Artichokes, Oven-Roasted Tomatoes, and Basil immediately struck me as something that I really wanted to eat. It might have something to do with the fact that I am a big fan of braising.
Inexpensive, fatty, and flavorful, lamb shoulder is a perfect candidate for braising. But the lamb isn't the only braised component in this recipe; artichokes are braised on their own with aromatics and white wine, and tomatoes are slow roasted with sugar and vinegar to concentrate their flavor. Three separately slow cooked elements are brought together to make this savory and hearty ragu. Serve it over polenta or pasta, or on its own with some crusty bread. This is another recipe that confirms my personal belief that you cannot go wrong with braising.
As always with our Cook the Book feature, we have five (5) copies of Bottega Favorita to give away this week.
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