Project Description


Orazio D’Elia




Our Cow

Full Recipe in Details

  • 2kg Our Cow Lamb Shoulder Bone-In

  • 1.5kg of brown onion

  • 3 medium carrots

  • 3L vegetable stock or water

  • 4 bay leaves

  • Extra virgin olive oil

  • 2 glasses dry white wine

  • De-bone the Lamb shoulder and cut it in chunks of 3cm diameter and set aside

  • Pop the bone in the oven at 220 Degrees for 20 minutes

  • Peel and slice the onion. Brunoise the carrots. 

  • Heat a large saucepan, add extra virgin olive oil and bay leaves on high heat

  • Add the meat and get a nice brown colour to it

  • Add wine, let it evaporate it

  • Add onions and start to sweat it away. Once they’ve softened, add stock, carrots and salt. 

  •  Cook for about 3 hours

  • Once Ragu is ready, cook your favourite pasta in salted boiling water, tossed it throughout the Ragu, add grated Parmigiano Reggiano and serve. Buon Appetito.

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