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Cook The Book: Lamb Ragu With Artichokes, Oven-Rosted Tomatoes, And Basil

Nutrition per serving    (USDA % daily values)
CAL
985
FAT
208%
CHOL
70%
SOD
32%

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Ingredients for 6 servings

2 1/2 pounds boneless lamb shoulder, trimmed of excess fat and cut into 2-inch chunks

Koshers salt and freshly ground black pepper

2 tablespoons olive oil

2 onions, quartered and sliced 1/4 inch thick

2 carrots, peeled and sliced 1 inch thick

1 leek, cleaned and sliced 1 inch thick

1 head garlic, cut horizontally in half

3 dried porcini soaked in warm water until softened

5 thyme sprigs

3 bay leaves

1/2 teaspoon fennel seeds

2 cups dry red wine

3 cups chicken stock

Braised artichokes (recipe follows)

Oven-roasted tomatoes (recipe follows)

2 mint sprigs, leaves removed and chopped

2 basil sprigs, leaves removed and chopped

Fruity extra virgin olive oil

2 large or 8 baby artichokes, trimmed

1 celery stalk, thinly sliced on the diagonal

1 carrot, peeled and thinly sliced on the diagonal

1 clove garlic, smashed

1 mint spring

1 large thyme sprig

1 bay leaf

1/2 cup dry white wine

1/2 cup water

1/3 cup olive oil

4 lemon slices

Kosher salt

10 plum tomatoes

2 tablespoons extra virgin olive oil

1 teaspoon sugar

1 teaspoon red wine vinegar

Kosher salt and freshly ground black pepper

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