Get on a roll with lamb sloppy Joes
Though weekend summer menus are typically centered on the grill, I have no problem serving gussiedup sandwiches like lamb shank sloppy Joes with onion marmalade because of the spectacular flavor and texture that each bite brings. The succulent meat combined with a perfectly toasted bun and red onion marmalade fits the bill for a day-off meal and can carry a fancy wine, if you like to enjoy the sacred and the profane as I do.
Originating from Italy’s Emilia-Romagna region, Lambrusco is a sparking, light-bodied red wine that sings in a signature cocktail and is even better in an onion Naturally fruity, this red is the perfect flavor pairing for the onions to yield a sweet jam. What I love most about Lambrusco is its festive touch, which could not be more apropos for a day that’s dedicated to celebrating hard-working Americans.
I’ve amped up a classic sloppy Joe by replacing the ground beef with lamb ragu, a stewlike meat sauce that is equally as messy as it is delicious. Like any standard braise, I use a white wine to deglaze the pan and tenderize the lamb as it slowly melds with the fragrant garlic and sofrito. Once the lamb is cooked and shredded, I tenderize it in the refrigerator overnight so the tastes can really develop.
This dish is particularly well-played for entertaining because almost all of the work is finished the night before. Simply reheat the ragu when you’re ready and serve on a firm roll — such as a ciabatta or kaiser — slathered with the onion mixture. If you have extra marmalade, spoon it atop an omelet the following morning for the most decadent breakfast you’ve ever had.