Racetrack Ragout Dog Recipe

Preparation:

1. Trim fat from lamb chops and cut meat into bite-size pieces, leaving in bone. Heat oil in a large, heavy skillet over medium heat; add the lamb and brown on all sides. Add onions, garlic, and 4 to 6 tablespoons water; continue cooking until onions are translucent. Reduce heat; add carrots and cook, uncovered, 15 minutes longer, add water as needed to keep ingredients from scorching. Preheat oven to 350° F.
2. Add tomatoes, tomato puree, wine, and bay leaf, to lamb mixture in skillet; stir in salt and pepper to taste and mix well. Turn ragout into a deep 2-quart casserole, cover, and bake for 2 hours, add water or wine as necessary.
3. Before serving, bone lamb and remove bay leaf. Serve ragout over steamed rice. You can make 4 quarts of ragout with this recipe.

Ingredients:

• 2 pounds shoulder lamb chops
• 4 tablespoons olive oil
• 6 medium onions, chopped
• 4 minced cloves of garlic
• 4 chopped carrots
• 8 tomatoes, sliced, or 4 cups drained canned plum tomatoes
• 2 cups tomato purée
• 2 cups red wine
• 2 bay leaves
• Salt
• Freshly ground black pepper
• Steamed rice

Note:
Until not so long ago, professional racing greyhounds were not able to face their retirement years with any cheerfulness. Because their racing careers are so short, these fleet, elegant dogs would find themselves washed up and ready for the doggie glue factory at the ripe old age of five. Happily, however, Retired Greyhounds as Pets (REGAP), a volunteer organization, has placed over several thousand retired greyhounds in approved homes.

This lovely lamb stew, redolent of wine, garlic, and bay leaf, will recompense any dog— competitor or retiree.