Description
This Slowly Braised Lamb Ragu is a rich and comforting Italian-style sauce, featuring succulent cubes of lamb shoulder simmered gently with aromatic vegetables, red wine, tomatoes, and fresh herbs. The resulting ragu is incredibly tender and flavorful, pairing beautifully with your favorite pasta or pillowy gnocchi. Finished with a touch of cream and Parmesan, it’s an elegant, hearty main course perfect for cozy gatherings or special Sunday suppers.
Ingredients
Scale
Lamb & Braising Base
- 1½ pounds lamb shoulder, trimmed and cut into 1-inch cubes
- 2 tablespoons olive oil, divided
- Kosher salt and black pepper, to taste
Soffritto Vegetables
- 2 medium carrots, finely diced
- 1 stalk celery, finely diced
- 1 medium yellow onion, finely diced
Flavor & Sauce
- 6 cloves garlic, finely chopped or grated
- 2 tablespoons tomato paste
- 1 cup dry red wine (e.g. Chianti)
- 1 cup low-sodium beef stock
- 1 (28-ounce) can crushed tomatoes
- 2 bay leaves
- 1 sprig fresh rosemary
- 8–10 sprigs fresh thyme
To Finish
- 16–24 oz pasta (pappardelle, bucatini, rigatoni, or gnocchi)
- 1/4–1/3 cup heavy cream
- 1/4–1/3 cup grated Parmesan cheese, plus more for serving
Instructions
- Prep and Season the Lamb: Pat the lamb cubes dry with paper towels and season generously with kosher salt and black pepper. This step ensures a good sear and rich flavor later.
- Brown the Lamb: Heat 1 tablespoon olive oil in a Dutch oven over medium-high heat. Sear the lamb cubes in batches, turning until each side is well-browned. Transfer browned lamb to a plate and set aside. Don’t overcrowd the pan—this promotes a better sear.
- Make the Sofritto: Add remaining olive oil to the pot. Add onion, carrots, and celery with a pinch of salt. Cook, stirring often, until the vegetables are deeply browned and caramelized, about 15–20 minutes. This step builds the flavor base of the ragu.
- Add Garlic and Tomato Paste: Stir in the chopped garlic and cook for 1–2 minutes until fragrant. Add the tomato paste and continue to cook for another 1–2 minutes to develop its sweetness and depth.
- Deglaze with Wine: Pour in the red wine, scraping up any browned bits from the bottom of the pot. Let the wine simmer and reduce by half, about 3–4 minutes, which intensifies its flavor.
- Build the Sauce: Add the beef stock, crushed tomatoes, bay leaves, rosemary, thyme, and the reserved browned lamb (plus any juices from the plate). Stir to combine, bring to a gentle simmer, then cover and transfer the pot to the preheated oven.
- Braise: Cook in the oven at 325°F (160°C) for 2–2½ hours, until the lamb is fork-tender and can be easily shredded.
- Finish the Ragu: Remove the pot from the oven. Discard the herb stems and bay leaves. Using two forks, shred the lamb pieces into the sauce, stirring thoroughly to integrate the meat throughout the ragu.
- Cook the Pasta: Meanwhile, bring a large pot of salted water to a boil and cook your chosen pasta or gnocchi according to package instructions. Reserve about ½ cup of pasta water before draining.
- Enrich and Combine: Set the Dutch oven with sauce over low heat. Stir in the heavy cream and Parmesan cheese until melted and creamy. Add the drained pasta to the sauce and toss to coat, adding some reserved pasta water as needed to achieve a silky consistency.
- Serve: Serve the lamb ragu hot, topped with extra grated Parmesan if desired. Enjoy with a side of crusty bread or a simple green salad.
Notes
- For the best flavor, use bone-in lamb shoulder and remove the bones before shredding, if desired.
- You can make the ragu a day ahead—the flavors improve with time. Simply reheat gently before serving.
- Pappardelle is traditional, but rigatoni, bucatini, or gnocchi are all great choices for holding the sauce.
- If you prefer a lighter sauce, omit the cream at the end for a more classic ragu.
- Freeze leftovers in an airtight container for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 3 hours
- Category: Main-course
- Method: Braising
- Cuisine: Italian
Nutrition
- Serving Size: about 1 1/2 to 2 cups with pasta
- Calories: 620
- Sugar: 8g
- Sodium: 760mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 36g
- Cholesterol: 105mg