Amazing Lamb Ragu
User Reviews
5
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Prep Time
25 mins
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Cook Time
2 hrs 30 mins
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Total Time
2 hrs 55 mins
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Servings
10
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Calories
414 kcal
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Course
Main Course
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Cuisine
Italian
Amazing Lamb Ragu
Description
This recipe utilizes a substantial piece of boneless lamb shoulder, cut into chunks and seasoned with salt before being seared in olive oil to develop a browned crust. In the same pot, diced onion, carrot, and celery are sautéed until softened, then garlic and tomato paste are cooked briefly to build flavor. Red wine is added to deglaze, followed by bay leaves, dried herbs (rosemary, thyme, oregano, fennel), canned crushed tomatoes, vegetable broth, salt, and pepper. The mixture is brought to a simmer and slowly cooked in the oven at a low temperature to tenderize the lamb and meld flavors.
The finished ragu features tender pieces of lamb in a thick, herbaceous tomato sauce with undertones of red wine and aromatic vegetables. The sauce is served over dried egg pappardelle pasta boiled in salted water, then enriched with heavy cream and grated Parmesan cheese, adding a silky texture and depth.
This ragu delivers a hearty, complex dish suited for a main course. It can be made in advance and stored refrigerated for several days or frozen for months. The sauce is reheated with cream and cheese added at serving time to preserve freshness and richness.
Ingredients
For the Lamb Ragu
- 3 lb lamb shoulder skin removed, boneless
- 2 teaspoons salt
- 4 tablespoons olive oil divided
- 2 carrot peeled & diced
- 2 onion diced, large
- 2 celery diced, stalk
- 8 cloves garlic finely chopped
- 2 tablespoons tomato paste
- 1 cup red wine (see note 1)
- 2 bay leaf
- 2 teaspoons rosemary dried
- 1 ½ teaspoons thyme dried
- 1 teaspoon oregano dried
- 1 teaspoon fennel dried, ground
- 1 crushed tomatoes 28-ounce/800g can, canned
- 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 egg pappardelle pasta dried
- 1 tablespoon salt
- ½ cup heavy cream
- ½ cup Parmesan Cheese grated
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
- Red wine is preferred, but white wine or extra broth can substitute if needed.
- The ragu keeps refrigerated for 4-5 days or frozen up to 3 months in a sealed container.
- Reheat the ragu before serving and stir in cream and Parmesan cheese for best texture and flavor.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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