Lamb Ragout
Tender, flavorful, and brimming with rustic charm, this Lamb Ragout is the ultimate comfort food for cooler evenings or special gatherings. Featuring succulent cubes of seared boneless lamb shoulder simmered to perfection in a rich, aromatic sauce of crushed tomatoes, red wine, and fresh herbs, this dish is a masterclass in hearty, slow-cooked excellence. Complemented by a savory medley of sautéed onions, carrots, celery, and garlic, and finished with a bright garnish of fresh parsley, this ragout pairs beautifully with pasta, creamy polenta, or crusty bread for soaking up every last drop. With its tantalizing depth of flavor, easy-to-follow steps, and impressive presentation, this lamb ragout recipe is a must-try for fans of classic one-pot meals. Perfect for dinner parties or indulgent family meals, it'll keep your guests coming back for more!
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Recipe Information
Ingredients
- 2 pounds Boneless lamb shoulder
- 1.5 teaspoons Salt
- 1 teaspoon Black pepper
- 3 tablespoons Olive oil
- 1 large Yellow onion, diced
- 1 large Carrot, diced
- 1 Celery stalk, diced
- 4 Garlic cloves, minced
- 2 tablespoons Tomato paste
- 28 ounces Crushed tomatoes
- 2 cups Beef or chicken stock
- 1 cup Dry red wine
- 1 Fresh rosemary sprig
- 2 Fresh thyme sprigs
- 1 Bay leaf
- 2 tablespoons Fresh parsley, chopped (for garnish)
Instructions
Trim any excess fat from the lamb shoulder and cut it into 1.5-inch cubes. Pat the lamb dry with paper towels, then season all sides with 1 teaspoon of salt and 1 teaspoon of black pepper.
Heat 2 tablespoons of olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Working in batches, sear the lamb cubes until golden-brown on all sides, about 2-3 minutes per side. Remove the lamb from the pot and set aside.
Reduce the heat to medium and add the remaining 1 tablespoon of olive oil to the pot. Add the diced onion, carrot, and celery, and sauté for 6-8 minutes or until the vegetables are softened.
Add the minced garlic and cook for an additional 1 minute, stirring frequently until fragrant.
Stir in the tomato paste and cook for 2 minutes to deepen its flavor.
Deglaze the pot by pouring in the red wine, scraping the bottom to loosen any browned bits. Let the wine simmer for 3-4 minutes until slightly reduced.
Add the crushed tomatoes, beef or chicken stock, rosemary sprig, thyme sprigs, and bay leaf. Stir to combine, then return the seared lamb to the pot along with any accumulated juices.
Bring the ragout to a simmer, then lower the heat to maintain a gentle simmer. Cover the pot and cook for 1.5 to 2 hours, stirring occasionally, until the lamb is tender and the sauce has thickened.
Remove the pot from the heat. Discard the rosemary, thyme sprigs, and bay leaf. Taste and adjust seasoning with salt and pepper as needed.
Serve the lamb ragout hot over pasta, polenta, or with crusty bread. Garnish with freshly chopped parsley before serving.
Nutrition Facts
Calories |
3232 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 228.3 g | 293% | |
| Saturated Fat | 80.3 g | 401% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 690 mg | 230% | |
| Sodium | 6132 mg | 267% | |
| Total Carbohydrate | 85.6 g | 31% | |
| Dietary Fiber | 19.0 g | 68% | |
| Total Sugars | 41.3 g | ||
| Protein | 182.0 g | 364% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 414 mg | 32% | |
| Iron | 23.2 mg | 129% | |
| Potassium | 5661 mg | 120% | |
*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.
