Culinary SOS: Pizzeria Ortica's lamb ragu
(Gary Friedman / Los Angeles Times)
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.
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
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
1 1/2 cups red wine
1 sprig fresh rosemary
3 sprigs thyme
2 sprigs marjoram