Amazing Lamb Ragu

Name: Amazing Lamb Ragu
Prep time: 25 min
Cook time: 2 h 30 min
Total time: 2 h 55 min
Yield: 10 serving
Ingredients: 3 lb boneless lamb shoulder; 2 teaspoons salt; 4 tablespoons olive oil; 2 carrots; 2 large onions; 2 stalk celery; 8 cloves garlic; 2 tablespoons tomato paste; 1 cup red wine; 2 bay leaves; 2 teaspoons dried rosemary; 1 ½ teaspoons dried thyme; 1 teaspoon dried oregano; 1 teaspoon dried ground fennel; 1 can crushed tomatoes; 2 cups vegetable broth or stock; ½ teaspoon salt; ½ teaspoon black pepper; 12 oz dried egg pappardelle pasta; 1 tablespoon salt; ½ cup heavy cream; ½ cup grated parmesan

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Prep Time
25 mins
Cook Time
2 hrs 25 mins
Total Time
2 hrs 55 mins
Servings
10
Calories
414 kcal
Course
Main Course
Cuisine
Italian

Amazing Lamb Ragu

Carmen Warren

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This Lamb Ragu is pure comfort food! Whether served over pasta, gnocchi, polenta, or mashed potatoes, this dish forms the start of a family feast. As it cooks in the oven, the lamb shoulder slowly braises, transforming into something succulent and tender, which, when combined with the robust, rich tomato sauce, has a rustic elegance, so you could easily serve this to guests.

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Ingredients

Servings

For the Lamb Ragu

3 lb boneless lamb shoulder skin removed
2 teaspoons salt
4 tablespoons olive oil divided
2 carrots peeled & diced
2 large onions diced
2 stalk celery diced
8 cloves garlic finely chopped
2 tablespoons tomato paste
1 cup red wine (see note 1)
2 bay leaves
2 teaspoons dried rosemary
1 ½ teaspoons dried thyme
1 teaspoon dried oregano
1 teaspoon dried ground fennel
1 can crushed tomatoes 28-ounce/800g can
2 cups vegetable broth or stock
½ teaspoon salt
½ teaspoon black pepper

To serve the pasta (assuming you are using half of the ragu) Serves 4-6

12 oz dried egg pappardelle pasta
1 tablespoon salt
½ cup heavy cream
½ cup grated parmesan

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Instructions

To cook the Ragu

Preheat oven to 325˚F/160ºC.
Cut the lamb into six pieces and season all over with salt.3 lb / 1 kg boneless lamb shoulder2 teaspoons salt
Place a Dutch oven over medium-high heat. Pour in the oil, and once hot, sear the lamb for 4-5 minutes on each side. Leaving the oil in the pan, remove the lamb and set it to one side.4 tablespoons olive oil
Reduce the heat to low, add the chopped onion, carrot, celery, and sauté for 15 minutes until colored but not burnt.2 carrots2 large onions2 stalk celery
Add the garlic and saute for a minute.8 cloves garlic
Stir in the tomato paste and cook for 2-3 minutes.2 tablespoons tomato paste
Turn the heat back to high and add the wine, scraping at the bottom to remove any browned bits.1 cup / 240 ml red wine
Add in the bay leaves, rosemary, thyme, oregano, and fennel. Then, stir in the canned tomatoes, broth, salt, and pepper. Bring to a simmer.2 bay leaves2 teaspoons dried rosemary1 ½ teaspoons dried thyme1 teaspoon dried oregano1 teaspoon dried ground fennel1 can crushed tomatoes2 cups / 480 ml vegetable broth or stock½ teaspoon salt½ teaspoon black pepper
Add the lamb back into the pan, along with any collected juices. Cover the pan and place it on the bottom shelf of the oven.
Cook the lamb for 2-2 ½ hours.
Remove the pan from the oven and use two forks to shred the lamb. Leave it as chunky or as fine as you like. Stir well to combine.
At this point, the sauce can be cooled and refrigerated or frozen. (see note 2)

To serve the pasta (assuming you are using half of the ragu)

Bring a large pan of water to a boil. Once boiling, add the salt and cook the pasta for 2 minutes, less than the packet suggests.1 tablespoon salt12 oz dried egg pappardelle pasta
While the pasta is cooking, reheat the ragu in a large pan/Dutch oven. (if needed)
Reserve 2 cups of the pasta cooking water, drain the pasta, and add it to the ragu.
Stir in the heavy cream and parmesan cheese.½ cup / 120 ml heavy cream½ cup / 50 g grated parmesan
Bring to a simmer and stir constantly for 2 minutes or until the pasta is cooked. If the sauce starts to look dry, use some reserved pasta cooking water to bring the consistency to your liking.
Serve with extra parmesan.

Notes

I generally use red wine for this lamb ragu, but you can substitute white wine if that is what you have. Both will give your ragu a great flavor. If you don't drink alcohol, then you can use extra broth.
Once the ragu is cooked, allow it to cool and place in a container with a lid. Store the refrigerator for four to five days or the freezer for up to three months.When you are ready to eat the ragu, reheat it, and add the cream and cheese as instructed.

Nutrition Information

Show Details

Calories 414kcal (21%) Carbohydrates 34g (11%) Protein 25g (50%) Fat 18g (28%) Saturated Fat 6g (30%) Polyunsaturated Fat 2g Monounsaturated Fat 8g Trans Fat 0.02g Cholesterol 101mg (34%) Sodium 638mg (27%) Potassium 416mg (12%) Fiber 3g (12%) Sugar 5g (10%) Vitamin A 2536IU (51%) Vitamin C 8mg (9%) Calcium 114mg (11%) Iron 3mg (17%)

Nutrition Facts

Serving: 10Serving

Amount Per Serving

Calories 414 kcal

% Daily Value*

Calories	414kcal	21%
Carbohydrates	34g	11%
Protein	25g	50%
Fat	18g	28%
Saturated Fat	6g	30%
Polyunsaturated Fat	2g	12%
Monounsaturated Fat	8g	40%
Trans Fat	0.02g	1%
Cholesterol	101mg	34%
Sodium	638mg	27%
Potassium	416mg	9%
Fiber	3g	12%
Sugar	5g	10%
Vitamin A	2536IU	51%
Vitamin C	8mg	9%
Calcium	114mg	11%
Iron	3mg	17%