Lamb Ragu
Tender, flavorful, and utterly comforting, this Lamb Ragu is a slow-cooked masterpiece perfect for cozy dinners or special occasions. Made with succulent diced lamb shoulder, a rich medley of aromatic herbs, and a velvety sauce of red wine, crushed tomatoes, and beef broth, this dish simmers to perfection over a few indulgent hours. The result is a hearty, melt-in-your-mouth ragu that pairs beautifully with pasta like pappardelle, capturing every drop of its savory essence. Finished with a sprinkle of freshly grated Parmesan, this Italian-inspired recipe delivers bold flavors and pure comfort in every bite. Ideal for feeding a crowd or making ahead, this Lamb Ragu combines deep, layered flavors with effortless elegance.
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Recipe Information
Ingredients
- 3 tablespoons olive oil
- 2 pounds lamb shoulder, diced
- 1 large onion, finely chopped
- 2 medium carrots, finely chopped
- 2 celery stalks, finely chopped
- 3 garlic cloves, minced
- 1 cup red wine
- 28 ounces canned tomatoes, crushed
- 2 tablespoons tomato paste
- 2 bay leaves
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 1.5 cups beef broth
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 pound pasta of choice (such as pappardelle), cooked
- 0.5 cup grated Parmesan cheese, for serving
Instructions
Heat 2 tablespoons of olive oil in a large heavy-based pot over medium-high heat.
Add the diced lamb shoulder in batches, ensuring you do not overcrowd the pot, and brown all sides. Remove and set aside.
Lower the heat to medium and add the remaining tablespoon of olive oil to the pot.
Add the onion, carrots, and celery, cooking until soft and turning golden, about 8 minutes.
Stir in the garlic and cook for another minute until fragrant.
Pour in the red wine and allow it to reduce by half, scraping the bottom of the pot to deglaze.
Return the browned lamb to the pot and stir in the crushed tomatoes, tomato paste, bay leaves, rosemary, thyme, beef broth, salt, and black pepper.
Bring the mixture to a simmer, then reduce the heat to low.
Cover the pot and let it cook gently for about 2.5 to 3 hours, stirring occasionally, until the lamb is tender and the flavors are well combined.
Adjust seasoning with more salt or pepper if needed.
Remove bay leaves. Shred the lamb lightly if you prefer it less chunky.
Serve the ragu over your cooked pasta, and top with grated Parmesan cheese.
Nutrition Facts
Calories |
4870 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 291.7 g | 374% | |
| Saturated Fat | 120.0 g | 600% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 975 mg | 325% | |
| Sodium | 8417 mg | 366% | |
| Total Carbohydrate | 238.3 g | 87% | |
| Dietary Fiber | 32.3 g | 115% | |
| Total Sugars | 52.5 g | ||
| Protein | 270.0 g | 540% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1801 mg | 139% | |
| Iron | 31.3 mg | 174% | |
| Potassium | 6051 mg | 129% | |
*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.
