Go Back
–+ servings
A plate of mashed potatoes topped with lamb ragu and served with asparagus. A napkin and herbs are on the table beside the dish.
Print Recipe
No ratings yet

Lamb Ragu

Lamb shoulder is slowly braised in a tomato and red wine sauce until they’re fall apart tender. Combined with vegetables and herbs, the robust flavors of the lamb make for a boldly flavored ragu sauce to serve over pasta or mashed potatoes.
Prep Time30 minutes
Cook Time3 hours
Total Time3 hours 30 minutes
Servings: 8
Author: Julie Chiou

Equipment

Ingredients 

  • 2 pounds (907 g) lamb shoulder cubed into 1” pieces
  • 3 tablespoons olive oil
  • 3 large carrots peeled and diced
  • 1 large yellow onion finely diced
  • 4 stalks celery finely diced
  • 8 cloves garlic finely minced
  • 6 ounces (170 g) tomato paste
  • 1 cup (237 ml) dry, bold red wine
  • 4 sprigs fresh rosemary
  • 4 sprigs fresh sage leaves
  • 12 sprigs fresh thyme
  • 2 bay leaves
  • 1 parmesan rind
  • 14 ounces (397 g) crushed tomatoes
  • 2 cups (473 ml) low-sodium beef broth/stock
  • Kosher salt and ground black pepper to season

Instructions

  • In a large, heavy-bottom pot like a Dutch oven, add olive oil to the pot over medium-high heat.
    3 tablespoons olive oil
  • Pat dry the lamb shoulder with a paper towel and then generously season all sides with kosher salt and pepper.
    2 pounds lamb shoulder
    Raw, seasoned lamb shoulder pieces are arranged on a metal tray. Fresh herbs, including rosemary and thyme, are placed beside the tray.
  • Once the oil is hot, add the lamb to the pot. You may have to do it in batches so it doesn’t overcrowd the pot (which would prevent browning). Cook 3-4 minutes per side until browned and has a bit of a crust. Remove and set aside on a plate. Repeat as necessary. If there is a significant amount of oil after cooking, remove all but 2 tablespoons.
    Chunks of browned lamb shoulder in a round pot with herbs like rosemary, thyme, and sage nearby.
  • Reduce heat to medium then add carrots, onions, celery, and garlic to the pot. Stir with a wooden spoon and cook until tender and softened, about 10-15 minutes.
    3 large carrots, 1 large yellow onion, 4 stalks celery, 8 cloves garlic
    Chopped vegetables, including carrots, onions, and celery, cooked in a large pot with herbs and a wooden spoon.
  • Add the tomato paste to the pot and stir to coat everything in the tomato paste and cook for 2 minutes.
    6 ounces tomato paste
    A pot of diced vegetables in a red sauce. A wooden spoon is immersed in the mixture. Fresh herbs are scattered around the pot.
  • Increase the heat to medium high and slowly pour in the red wine to deglaze the pan. As you’re pouring the red wine in, use your wooden spoon to scrape the bottom of the pan to lift the stuck on browned bits. Cook for about 5 minutes or until most of the liquid has absorbed into the vegetables.
    1 cup dry, bold red wine
    A pot of vegetables in a rich red sauce, accompanied by a wooden spoon. Fresh herbs are scattered around the pot.
  • Tie the herbs (rosemary, sage, thyme) together with kitchen twine and add to the pot. Add the bay leaves, parmesan rind, crushed tomatoes, and beef stock to the pot. Add the lamb back into the pot. Stir to combine and bring to a boil, then reduce heat to low and cover and simmer for 3 hours, or until the meat is falling off the bone. If it’s reducing too quickly, add in more liquid (½ cup at a time).
    4 sprigs fresh rosemary, 4 sprigs fresh sage leaves, 12 sprigs fresh thyme, 2 bay leaves, 1 parmesan rind, 14 ounces crushed tomatoes, 2 cups low-sodium beef broth/stock, Kosher salt and ground black pepper
    A pot of braised lamb meat in tomato sauce garnished with fresh herbs, including rosemary, thyme, and bay leaves.
  • Once the lamb is tender and falling apart, turn off the heat and using tongs, remove the spent herb bundle, bay leaves, and parmesan rind. Remove the short ribs and put them on a large cutting board.
  • Using forks, shred the lamb then add them back into the pot and stir to combine.
    A pot of shredded lamb in tomato sauce with a wooden spoon, garnished with fresh herbs on the side.
  • At this point, you may either use the ragu with pasta, or spoon over a bed of mashed potatoes, or allow to cool and freeze for later.

Nutrition

Serving: 1 serving (307 grams) | Calories: 226 kcal | Carbohydrates: 13 g | Protein: 17 g | Fat: 10 g | Saturated Fat: 2 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 5 g | Cholesterol: 46 mg | Sodium: 528 mg | Potassium: 760 mg | Fiber: 3 g | Sugar: 7 g

Return to Website

Scan this QR code with your phone's camera to get back to the recipe on the website.

qr code

*If you're viewing this on your phone, press and hold the QR code to open in your browser.