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Lamb Ragù with Pappardelle

To warm every corner of your soul you need this slow cooked lamb ragu, with meltingly tender pieces of meat. When stirred through fresh home made egg pasta with fresh pops of peas, it's other worldly! Learn how to make this slow cooked delight at home.

Prep Time
20 mins
Cook Time
3 hrs
Total Time
3 hrs 20 mins
Servings: 4
Calories: 636 kcal
Course: Main Course
Cuisine: Italian

Ingredients

  • 2 tbsp olive oil
  • 1.3 lb lamb (leg, shoulder, shanks etc. in one or two large pieces). If you use bone in lamb or shanks make it 1kg/2.2lb. If you used shanks, use them whole.
  • 1 large onion (diced)
  • 1 large carrot (diced)
  • 2 celery stalks (diced)
  • 4 garlic cloves (chopped)
  • 1 tsp fennel seeds
  • 1 tbsp tomato puree
  • 200 ml white wine
  • 1 l beef stock
  • salt & pepper
  • 1 large bouquet garni (I used 2-3 stems each of fresh thyme, sage, rosemary and oregano)
  • 1/2 cup freshly grated parmigiano reggiano
  • pappardelle pasta (homemade or store bought, about 3oz/85g per person)

Instructions

    Cup of Yum
  1. In a large casserole pan with a lid, heat the oil over a moderate heat until hot then add the lamb pieces and cook for 4 minutes on each side turning to brown all the meat well. Remove from the pan. 
  2. To the pan, add the onion, carrot and celery. Cook for 4 minutes until soft.
  3. Add the garlic, fennel seeds and season generously with salt and pepper. 
  4. Stir in the tomato puree and then pour in the wine. Sizzle for 2-3 minutes to reduce the liquid.
  5. Pour in the beef stock and add the bouquet garni then bring to a boil. 
  6. Return the meat to the pan and reduce the heat to low to get a slight simmer. 
  7. Cook gently for 2-3 hours (lid on), turning the meat occasionally until it's soft. 
  8. Remove from the heat and discard the bouquet garni.
  9. Carefully remove the meat from the pan and place on a large board to cool slightly for 10 minutes.
  10. Using a stick blender, blend the cooking liquid into a thick creamy sauce, the consistency of double cream. Reduce for 10-20 minutes over a moderate high heat if necessary - stirring to avoid sticking.
  11. Using a knife and fork, flake the meat into smallish pieces. Discard any fat, gristle or bones.
  12. Return the meat to the pan and stir in the parmigiana reggiano.
  13. Cook your pappardelle and then toss in some of the sauce with a bit of the pasta cooking liquid. Serve.

Nutrition Information

Calories 636kcal (32%) Carbohydrates 13g (4%) Protein 35g (70%) Fat 45g (69%) Saturated Fat 18g (90%) Polyunsaturated Fat 4g Monounsaturated Fat 20g Cholesterol 116mg (39%) Sodium 810mg (34%) Potassium 1030mg (29%) Fiber 3g (12%) Sugar 4g (8%) Vitamin A 2959IU (59%) Vitamin C 6mg (7%) Calcium 290mg (29%) Iron 6mg (33%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 636

% Daily Value*

Calories 636kcal 32%
Carbohydrates 13g 4%
Protein 35g 70%
Fat 45g 69%
Saturated Fat 18g 90%
Polyunsaturated Fat 4g 24%
Monounsaturated Fat 20g 100%
Cholesterol 116mg 39%
Sodium 810mg 34%
Potassium 1030mg 22%
Fiber 3g 12%
Sugar 4g 8%
Vitamin A 2959IU 59%
Vitamin C 6mg 7%
Calcium 290mg 29%
Iron 6mg 33%

* Percent Daily Values are based on a 2,000 calorie diet.