Gluten-Free Lamb Ragu
Indulge in the rich, comforting flavors of our Gluten-Free Lamb Ragu, a slow-simmered masterpiece that transforms tender chunks of boneless lamb shoulder into a velvety sauce bursting with savory depth. Perfectly seasoned with aromatic herbs like thyme and parsley, and enhanced by the bold notes of red wine and gluten-free beef broth, this ragu is both hearty and wholesome. A medley of sautéed vegetables—carrots, onions, and celery—add layers of texture, while diced tomatoes provide a tangy base. Served over your favorite gluten-free pasta or creamy polenta, this recipe is a guaranteed crowd-pleaser for family dinners or special occasions. With a prep time of just 20 minutes and two hours of gently bubbling goodness, it’s slow-cooked perfection worth every bite.
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Recipe Information
Ingredients
- 2 pounds Boneless lamb shoulder
- 2 tablespoons Olive oil
- 1 medium Yellow onion, chopped
- 1 large Carrot, diced
- 2 medium Celery stalks, diced
- 4 Garlic cloves, minced
- 2 tablespoons Tomato paste
- 1 cup Red wine
- 28 ounces Canned diced tomatoes
- 2 cups Beef broth, gluten-free
- 2 Bay leaves
- 4 sprigs Fresh thyme
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley, chopped
Instructions
Trim any excess fat from the lamb shoulder and cut it into 1-inch cubes.
In a large Dutch oven or heavy-bottomed pot, heat olive oil over medium-high heat.
Add the lamb cubes in batches and brown them on all sides, about 5 minutes per batch. Remove the lamb to a plate and set aside.
In the same pot, add the chopped onion, carrot, and celery. Sauté until the vegetables are softened, about 7 minutes.
Add the minced garlic and tomato paste, stirring for about 1 minute until fragrant.
Pour in the red wine, scraping up any browned bits at the bottom of the pot. Allow the wine to simmer until reduced by half, about 5 minutes.
Return the browned lamb to the pot. Add the canned diced tomatoes with their juice, beef broth, bay leaves, thyme, salt, and black pepper.
Bring to a gentle simmer, cover the pot, and reduce the heat to low. Allow the ragu to cook for about 2 hours, stirring occasionally, until the lamb is tender and the sauce has thickened.
Remove the thyme sprigs and bay leaves before serving.
Sprinkle with chopped fresh parsley and serve over your favorite gluten-free pasta or polenta.
Nutrition Facts
Calories |
3238 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 235.4 g | 302% | |
| Saturated Fat | 82.7 g | 414% | |
| Polyunsaturated Fat | 9.5 g | ||
| Cholesterol | 696 mg | 232% | |
| Sodium | 5904 mg | 257% | |
| Total Carbohydrate | 66.6 g | 24% | |
| Dietary Fiber | 22.4 g | 80% | |
| Total Sugars | 38.3 g | ||
| Protein | 179.2 g | 358% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 524 mg | 40% | |
| Iron | 22.7 mg | 126% | |
| Potassium | 5594 mg | 119% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
