- 1-2 T olive oil
- 1/2 c finely chopped onion
- 2 slightly mashed garlic cloves
- 1 t fresh oregano
- 1 sprig rosemary
- 1/2 c mushrooms (some thinly sliced, some chopped)
- 1/2 c broth
- 1/2 c half and half
- 1/2 c heavy cream
- 1/4 c dry red wine (dry white if you don't have red)
- 1 t sea salt
This is a great recipe for cooler weather…and it’s easy to make too! This one has some fond memories…I’ve got more details on that in ‘Tanjents’…but for now, this is a great dish to pair with a nice Pinot Noir or even a Rhone red.
Braise lamb in slow cooker overnight – I salt and pepper the meat, sear all sides in hot skillet and then toss in slow cooker with broth (chicken or beef) chopped carrots, onion, celery and garlic. When meat is tender, remove and shred or cut into small pieces. You can use broth (may need to degrease) in sauce.
Heat olive oil in skillet and add onions. Saute till softened then add garlic and thyme, oregano and rosemary sprig.
Let all simmer slowly for about 5-7 minutes…onions should start to slightly brown. Add mushrooms and saute another few minutes till mushrooms start to soften.
Deglaze with wine and simmer till liquid reduces by about half. Add in broth and saute another 3-4 minutes. Pour in half and half and heavy cream and saute till thickens slightly. Remove rosemary sprig.
You can combine al dente pasta into sauce or pour sauce over plated pasta. Top with pinch of sea salt and fresh herbs. Serves two.