Lamb ragu

Name: Lamb ragu
Prep time: 15 min
Cook time: 3 h 15 min
Total time: 3 h 30 min
Yield: 6 serving
Ingredients: 2 pounds lamb shoulder; 1 1/2 teaspoons kosher salt; 1/2 teaspoon black pepper; 2 tablespoons olive oil; 2 medium carrots; 2 ribs celery; 1 medium onion; 3 ounces tomato paste; 1 cup dry red wine; 1 1/2 cups low sodium beef stock; 1 ounce can plum tomatoes; 2 tablespoons fresh Rosemary; 1 pound rigatoni; salt and pepper; 1/2 cup parmigiano reggiano; 1 cup reserved pasta water

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5.0

33 reviews

Excellent

Prep Time
15 mins
Cook Time
3 hrs 15 mins
Total Time
3 hrs 30 mins
Servings
6
Calories
629 kcal
Course
Main Course
Cuisine
Italian

Lamb ragu

Gary Gonzalez

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Lamb is braised with carrots, celery, onion, red wine and rosemary and tossed with al dente rigatoni and Parmigiano Reggiano.

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Ingredients

Servings

2 pounds lamb shoulder trimmed of excess fat and cut into chunks
1 1/2 teaspoons kosher salt
1/2 teaspoon black pepper
2 tablespoons olive oil
2 medium carrots diced
2 ribs celery diced
1 medium onion diced
3 ounces tomato paste
1 cup dry red wine
1 1/2 cups low sodium beef stock
1 ounce can plum tomatoes hand crushed or blender pulsed
2 tablespoons fresh Rosemary
1 pound rigatoni
salt and pepper to taste
1/2 cup parmigiano reggiano grated, for finishing
1 cup reserved pasta water will most likely not need it all

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Instructions

Preheat oven to 300f and move racks to make enough room to accommodate a large Dutch oven pot in the middle of the oven.
Heat a large Dutch oven to medium heat. After the pot is hot add the olive oil. Season the lamb pieces with salt and pepper on all sides then add to the pot. Sear the lamb in batches to avoid overcrowding. Place the seared lamb on a plate and set aside.
Turn the heat down to medium-low. Add the onions, carrots, and celery to the pot and saute until the veggies are very soft (about 12-15 minutes).
Next, add in the tomato paste and cook for 3 minutes stirring frequently. Add the wine and beef stock and turn heat to medium. Using a wooden spoon scrape all the brown bits off the bottom of the pan.
After cooking the wine for 3 minutes, add the plum tomatoes and rosemary and bring to a simmer. Once simmering add the lamb pieces to the pot, stir, then turn off and cover. Cook the ragu in the oven until tender (about 3 hours).
Bring a large pot of salted water (2 tablespoons kosher salt) and cook the rigatoni until very al dente. While the pasta is boiling taste test the ragu and make final adjustments to salt and pepper.
Heat a large pan to medium-low heat and add in 2 cups of the lamb ragu. Add the pasta to the pan and cook for 1-2 more minutes until al dente mixing well to thoroughly coat the pasta.
If the pasta is too dry add more of the ragu but try to not over-sauce. If the pasta seems a little dry add a bit of reserved pasta water to loosen it up. Serve plated with grated Parmigiano Reggiano and the remaining ragu on the side. Enjoy!

Notes

Makes 6 moderate or 4 large servings.
Ground lamb can be subbed for the whole lamb shoulder. If using, the veggies can be sauteed first on medium-low, then add the lamb and cook until brown. I prepared it this way on the attached video. You will get the same results either way. Ground lamb tends to have more fat than the trimmed shoulder so you can remove some of the fat by spooning it out before adding the tomatoes.
Making the ragu 24 hours in advance and refrigerating overnight will yield even better flavor. If doing so, you can remove some of the fat that will rise to the top with a spoon after being chilled.
Leftovers can be saved for up to 3 days and can be reheated in the microwave.
The leftover ragu can be frozen for up to 3 months.

Nutrition Information

Show Details

Calories 629kcal (31%) Carbohydrates 62.9g (21%) Protein 53.3g (107%) Fat 15g (23%) Saturated Fat 4.3g (22%) Cholesterol 136mg (45%) Sodium 716mg (30%) Potassium 859mg (25%) Fiber 4.3g (17%) Sugar 5.1g (10%) Calcium 36mg (4%) Iron 4mg (22%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 629 kcal

% Daily Value*

Calories	629kcal	31%
Carbohydrates	62.9g	21%
Protein	53.3g	107%
Fat	15g	23%
Saturated Fat	4.3g	22%
Cholesterol	136mg	45%
Sodium	716mg	30%
Potassium	859mg	18%
Fiber	4.3g	17%
Sugar	5.1g	10%
Calcium	36mg	4%
Iron	4mg	22%