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Mushroom Ragu with Slow-Cooked Lamb

Photo by:

Benjamin Dearnley

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australianmushrooms.com.au

See all from Australian Mushrooms

Cook:

6 hours 30 minutes

Serves:

4-6

Collected By:

131

Rated:

Main Ingredient:

Lamb

Difficulty:

Easy

Occasions/Seasons:

Weekends Winter Christmas Dinner Party Autumn

Related Categories:

Dinner Meat

Popular:

Slow Cooking

Mushroom Ragu with Slow-Cooked Lamb

Ingredients:

Mushroom Ragu with Slow-Cooked Lamb

1.5kg lamb shoulder (with the shank attached)
2 tbs olive oil
2 tsp smoked paprika
1 tsp ground cumin
1 tsp ground coriander
3 drained anchovy fillets, finely chopped
2 brown onions, halved, thinly sliced
4 garlic cloves, peeled, sliced
600g mixed mushrooms, sliced (i.e. cups, Swiss brown, oyster &shiitake)
375ml chicken stock
1 lemon, cut into wedges
1 cup chopped flat-leaf parsley leaves
1 large lemon, finely grated
1/4 cup slivered almonds, toasted
Flat-bread and natural yoghurt, to serve

Method:

Mushroom Ragu with Slow-Cooked Lamb

Preheat the oven to 130°C fan-forced. Score the fat-side of the lamb. Combine 1 tablespoon of the oil with paprika, cumin, coriander and salt and pepper then rub all over the lamb
Heat a deep, flameproof roasting pan or baking dish over a medium-high heat. Add the remaining oil, then the lamb, skin-side down. Cook until the lamb is well browned all over. Remove the lamb to a tray.
Turn the heat down to medium, add the anchovy fillets and stir until dissolved. Add the onions and garlic and cook for 5 minutes until soft, then stir in the mushrooms and cook for 3 minutes. Pour in the stock and bring to the boil. Turn the heat off
Place the lamb on top of the mushrooms. Add the lemon wedges. Place a sheet of baking paper right down on the surface of the lamb, then cover tightly with a lid or 2-3 layers of foil. Roast for 5-6 hours or until lamb meat falls from the bone easily
Strain the juices into a jug. Carefully skim the excess fat from the surface of the juices then pour 1-1 1/2cups juices back over the lamb. Preheat grill on high heat. Place the lamb under the grill to crisp up the skin if desired
Combine the parsley, lemon rind and almonds and scatter over the lamb. Serve with warm flat-bread and yoghurt

Product

Cups

Botanical name: Agaricus Bisporus Common name: Pezizaceae Cups present the next stage of growth. As the veils or caps begin to open around the stems, the mushrooms change from being buttons to cups. The texture is firm but their flavour and colour is more intense than button mushrooms. Preparation: There’s no need to wash or peel mushrooms – simply brush off any specks or wipe over with a damp cloth or paper towel. Trim stems as required. Usage: Cup mushrooms can be used whole, sliced, diced or quartered and then cooked to obtain maximum flavour. Known as the versatile mushroom, they’re suitable to all cooking methods and highly rated in soups, sauces and casseroles, they are also ideal for stuffing.

Swiss Brown

Botanical name: Agaricus bisporus Common name: Cremini, Crimini, Brown, Honey Brown, Roman Brown, Italian Brown, Italian Swiss Brown mushrooms are closely related to white agaricus. Similar in shape and size. Tan to dark brown colour. A firmer texture than button mushrooms, with less moisture content, so they hold their shape well when cooked. Flavour is deeper and earthier than white mushrooms. Preparation: There’s no need to wash or peel mushrooms – simply brush off any specks or wipe over with a damp cloth or paper towel. Trim stems as required. Usage: They’re delicious marinated for an antipasto plate or slice and dice them and add to pasta, pilafs, risottos, casseroles, pie filling or curries

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Mushroom Ragu with Slow-Cooked Lamb

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Measures

Cup Sizes (Australian)

Cup	Metric
1/4 cup	60ml
1/3 cup	80ml
1/2 cup	125ml
1 cup	250ml

Spoon Sizes (Australian)

Spoon	Metric
1/4 teaspoon	1.25ml
1/2 teaspoon	2.5ml
1 teaspoon	5ml
2 teaspoons	10ml
1 tablespoon (equal to 4 teaspoons)	20ml

Oven temperatures

Celsius (electric)	Celsius (fan forced)	Fahrenheit	Gas
120º	100º	250º	1	Warm – Very Slow
150º	130º	300º	2	Warm - Slow
160º	140º	325º	3	Moderately Slow
180º	160º	350º	4	Moderate
190º	170º	375º	5	Moderately Hot
200º	180º	400º	6	Hot
240º	220º	475º	7	Very Hot

If you are using a fan-forced oven please note your cooking time may be a little quicker, so a good idea is to check your food a little earlier

Liquid Measures

metric	cup	imperial
30ml		1 fluid ounce
60ml	1/4 cup	2 fluid ounce
80ml	1/3 cup	2 3/4 fluid ounce
100ml		3 1/2 fluid ounce
125ml	1/2 cup	4 fluid ounce
150ml		5 fluid ounce
180ml	3/4 cup	6 fluid ounce
200ml		7 fluid ounce
250ml	1 cup	8 3/4 fluid ounce
310ml	1 1/4 cups	10 1/2 fluid ounce
375ml	1 1/2 cups	13 fluid ounce
430ml	1 3/4 cups	15 fluid ounce
475ml		16 fluid ounce
500ml	2 cups	17 fluid ounce
625ml	2 1/2 cups	21 1/2 fluid ounce
750ml	3 cups	26 fluid ounce
1L	4 cups	35 fluid ounce
1.25L	5 cups	44 fluid ounce
1.5L	6 cups	52 fluid ounce
2L	8 cups	70 fluid ounce
2.5L	10 cups	88 fluid ounce

Dry Weights

10g	1/4 ounce
15g	1/2 ounce
30g	1 ounce
60g	2 ounce
90g	3 ounce
125g	4 ounce (1/4 pound)
155g	5 ounce
185g	6 ounce
220g	7 ounce
250g	8 ounce (1/2 pound)
280g	9 ounce
315g	10 ounce
345g	11 ounce
375g	12 ounce (3/4 pound)
410g	13 ounce
440g	14 ounce
470g	15 ounce
500g (1/2 kg)	16 ounce (1 pound)
750g	24 ounce (1 1/2 pounds)
1kg	32 ounce (2 pounds)
1.5kg	48 ounce (3 pounds)
2kg	64 ounce (4 pounds)

Cup conversions for metric & imperial

Ingredient	1 cup		1/2 cup		1/3 cup		1/4 cup
Breadcrumbs, dry	90g	2 3/4oz	45g	1 1/2oz	30g	1oz	25g	3/4oz
Butter	250g	8oz	125g	4oz	80g	2 1/2oz	60g	2oz
Cheese, shredded/grated	80g	2 1/2oz	40g	1oz	35g	1oz	25g	3/4oz
Choc bits	190g	6oz	95g	3oz	70g	2 1/4oz	55g	1 3/4oz
Coconut, desiccated	85g	2 3/4oz	45g	1 1/2oz	35g	1oz	20g	1/2oz
Flour, plain/self-raising	150g	4 3/4oz	75g	2 1/2oz	50g	1 1/2oz	40g	1 1/2oz
Rice, uncooked (long-grain/basmati/jasmine)	200g	6 1/2oz	100g	3oz	70g	2 1/4oz	50g	1 1/2oz
Sour cream	235g	7 1/2oz	125g	4oz	85g	2 1/2oz	65g	2oz
Sugar, brown – lightly packed	160g	5oz	80g	2 1/2oz	60g	2oz	45g	1 1/2oz
Sugar, brown – firmly packed	200g	6 1/2oz	100g	3oz	70g	2 1/4oz	55g	1 3/4oz
Sugar, caster	220g	7oz	115g	3 3/4oz	80g	2 1/2oz	60g	2oz
sugar, icing	150g	4 3/4oz	80g	2 1/2oz	60g	2oz	45g	1 1/2oz
sugar, white	225g	7oz	110g	3 1/2oz	80g	2 1/2oz	60g	2oz
sultanas	170g	5 1/2oz	90g	3oz	65g	2oz	45g	1 1/2oz
yoghurt	260g	8 1/4oz	130g	4oz	90g	3oz	70g	2 1/4oz

Common Ingredients by Weight

Ingredient (cup)	Metric	Imperial
Plain flour	150g	5 1/2 oz
Self-raising flour	150g	5 1/2 oz
Cornflour	150g	5 1/2 oz
Caster sugar	220g	7 3/4 oz

Brown sugar firmly packed	"220g	7 3/4 oz
White sugar	220g	7 3/4 oz
Icing sugar	160g	5 1/2 oz

Sour cream	235g	8 1/4 oz
Grated cheddar cheese	125g	4 1/2 oz
Grated Parmesan cheese	88g	3 oz
Butter	240g	8 1/2 oz
Yoghurt	280g	10oz
Choc chips	190g	6oz

Rice (cooked)	165g	5 3/4 oz
Rice (uncooked)	200g	7 oz
Couscous (cooked)	200g	7 oz

Ingredient (cup)	Metric	Imperial
Polenta (uncooked)	170g	6 oz
Rolled oats (cooked)	90 g	3 1/4 oz
Fresh breadcrumbs	50 g	1 1/4 oz
Packet breadcrumbs	100g	3 1/2 oz
Cup lentils (uncooked)	200g	7 oz
Dried beans	160g	5 1/2 oz
Pearl barley	220g	7 3/4 oz

Desiccated coconut	90 g	3 1/4 oz
Almond or hazelnut	125g	"4 1/2 oz
Chopped almonds	150g	5 1/4 oz
Chopped walnuts	120g	4 1/4 oz
Sultanas	160g	5 1/2 oz
Fresh herbs	40 g	1 1/2 oz

*Cup weight can change depending on type of herb and whether leaves are whole or chopped.

Length

Millimetres	Inches	(Approx)
3 mm	1/8	inch
6 mm	1/4	inch
8 mm	5/16	inch
10 mm	3/8	inch
13 mm	1/2	inch
15 mm	5/8	inch
19 mm	3/4	inch
22 mm	7/8	inch
30 mm	1	inch
50 mm	2	inches
100 mm	4	inches
250 mm	10	inches
500 mm	19 1/2	inches

Shop Coles

Mushrooms: Cups

Cup mushrooms can be used whole, sliced, diced or quartered and then cooked to obtain maximum flavour. Known as the versatile mushroom, they're suitable to all cooking methods and highly rated in soups, sauces and casseroles, they are also ideal for stuffing.

Add to your COLES online shop

Mushrooms: Swiss Brown

Brown mushrooms are tan to dark brown colour. A firmer texture than button mushrooms, with less moisture content, so they hold their shape well when cooked. Flavour is deeper and earthier than white mushrooms.

Preparation: There's no need to wash or peel mushrooms, simply brush off any specks or wipe over with a damp cloth or paper towel. Trim stems as required. They're delicious marinated for an antipasto plate or slice and dice them and add to pasta, pilafs, risottos, casseroles, pie filling or curries

Add to your COLES online shop

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