Download Recipe Ingredients 3 Tbsp. canola oil ¼ lb. Applewood smoked bacon, ¾ inch diced 3 lbs. chuck roast or boneless lamb shoulder, 1 ½ in diced (see note) Kosher salt and freshly ground black pepper ¼ cup
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Ingredients1/3 cup red wine vinegar1/3 cup vegetable oils2 tablespoons soy sauce2 tablespoons dry sherry1 tablespoon fresh lemon juice1 tablespoon Lawry’s
Ragu di Agnello e Peperoni from Spaghetti Sauces by Biba Caggiano. This southern Italian recipe combines the robust flavor of lamb with the sweetness of red bell peppers.
½ cup extra virgin olive