Lamb Ragout with Fillo Crust
Indulge in the comforting, restaurant-quality flavors of Lamb Ragout with Fillo Crust, a dish that combines tender, slow-simmered lamb shoulder and aromatic vegetables with a richly spiced tomato and red wine sauce. Topped with golden, flaky layers of buttery fillo dough, this recipe is a stunning blend of rustic charm and elegant presentation. Perfect for special occasions or an elevated family dinner, the dish features fragrant hints of cinnamon, rosemary, and thyme, making every bite irresistibly savory and satisfying. Serve it straight from the oven and watch the crispy fillo crust reveal the hearty, flavorful stew beneath—truly a feast for both the eyes and the palate!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 2 pounds lamb shoulder (boneless, cut into 1-inch cubes)
- 1 large yellow onion (diced)
- 2 medium carrots (peeled and diced)
- 2 stalks celery (diced)
- 3 cloves garlic cloves (minced)
- 2 tablespoons tomato paste
- 1 cup red wine
- 14 ounces canned diced tomatoes (with juices)
- 2 cups beef or lamb stock
- 1 bay leaf
- 1 teaspoon fresh rosemary (chopped)
- 1 teaspoon fresh thyme (chopped)
- 0.25 teaspoons ground cinnamon
- to taste salt
- to taste black pepper
- 6 sheets fillo dough sheets (thawed if frozen)
- 4 tablespoons unsalted butter (melted)
Instructions
Heat 2 tablespoons of olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat.
Season lamb shoulder cubes with salt and pepper. Working in batches to avoid overcrowding the pot, sear the lamb on all sides until browned, about 5-7 minutes per batch. Transfer browned lamb to a plate and set aside.
In the same pot, add diced onion, carrots, and celery. Cook until softened, about 5 minutes, scraping up brown bits from the bottom of the pot.
Add minced garlic and cook for 1 minute until fragrant.
Stir in tomato paste and cook for 2 minutes, allowing it to caramelize slightly.
Deglaze the pot by pouring in red wine. Let it simmer for 2-3 minutes, scraping up any remaining browned bits.
Add canned diced tomatoes, beef or lamb stock, bay leaf, rosemary, thyme, and cinnamon. Stir to combine.
Return the seared lamb to the pot. Bring the mixture to a simmer, then reduce heat to low. Cover and let it simmer gently for 1 1/2 to 2 hours, stirring occasionally, until the lamb is tender and the sauce has thickened.
Preheat your oven to 375°F (190°C).
Once the ragout is ready, remove and discard the bay leaf. Adjust seasoning with salt and black pepper to taste.
Transfer the lamb ragout to a deep, oven-safe dish or individual ramekins if making single servings.
Lay one sheet of fillo dough on a clean surface and brush it lightly with melted butter. Layer another sheet on top and repeat the process until all 6 sheets are stacked, brushing each layer with butter.
Carefully drape the buttered fillo stack over the ragout, tucking the edges neatly along the sides of the dish.
Bake in the preheated oven for 20-25 minutes, or until the fillo crust is golden brown and crisp.
Remove from the oven and let cool slightly before serving. Garnish with fresh herbs if desired.
Nutrition Facts
Calories |
3820 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 263.5 g | 338% | |
| Saturated Fat | 107.3 g | 536% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 812 mg | 271% | |
| Sodium | 5269 mg | 229% | |
| Total Carbohydrate | 142.2 g | 52% | |
| Dietary Fiber | 15.8 g | 56% | |
| Total Sugars | 36.1 g | ||
| Protein | 188.5 g | 377% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 382 mg | 29% | |
| Iron | 22.4 mg | 124% | |
| Potassium | 4854 mg | 103% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
