Pizzeria Ortica's lamb ragu

  (Gary Friedman / Los Angeles Times)

By Noelle Carter, Los Angeles Times Los Angeles Times

August 26, 2010
 


Dear SOS: I have enjoyed the lamb ragu at Pizzeria Ortica in Costa Mesa on several occasions and would love to have the recipe. I always pair it with a Sauvignon Blanc from Paso Robles.

Sydney Springer

Newport Beach

Dear Sydney: Pizzeria Ortica was happy to share its recipe for this rich and hearty dish, which we've adapted below.

Pizzeria Ortica's lamb ragu

Total time: 2 hours, plus 3 to 4 hours braising time

Servings: 12 to 16

Note: Adapted from Pizzeria Ortica

6 lamb shanks (about 3 pounds), untrimmed

Salt

2 carrots, plus 2 cups finely cubed carrots (5 to 6 carrots, cut into 1/4-inch cubes), divided

2 large onions, plus 2 cups finely diced onion (about 2 onions, cut into 1/4-inch pieces), divided

3 stalks celery, plus 2 cups finely cubed celery (4 to 5 stalks, cut into 1/4-inch cubes), divided

Olive oil

1 1/2 cups red wine

1 sprig fresh rosemary

3 sprigs thyme

2 sprigs marjoram