Our feature for the next two weekends is a Lamb Ragu over fettuccine.
We start out by marinading our lamb for 24 hours. They are then roasted low and slow until the meat is falling off the bone. We shred the lamb and put it aside as we will later add it to our sauce. We add the pan drippings to the bones with some red wine, carrots, celery, onions, crushed tomatoes and then simmer until we have a beautiful sauce. We wanted this sauce to have a velvety mouthfeel so we finish it with our classic Alfredo cream sauce. Finally we combine our protein with the sauce, serve it over fettuccine and garnish with Parmesan petals. Can you say flavour bomb 🤤💣
Call the restaurant at 780-458-6749 for reservations.
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