Lamb Ragu

The BEST EVER rich and flavoursome lamb ragu... slow cooked in the oven until the meat literally falls apart! Serve with pappardelle and plenty of parmesan for a comforting, hearty dinner.

5 from 3 votes

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Course: Dinner

Cuisine: Italian

Prep Time: 20

Cook Time: 2 30

Total Time: 2 50

Servings: serves

Calories: 639kcal

Author: Lucy Mathieson

Cost: $20

Equipment

Stove-top & frying pan
Baking dish with a lid
Oven

Ingredients

3 tbs olive oil
sea salt and cracked pepper to season
1.2 kg butterflied lamb leg cut into 4 equal sized pieces
1 brown onion finely diced
1 cup carrot finely diced, approximately 2 large
1 cup celery finely diced, approximately 4 stalks
3 cloves garlic (or 1 teaspoon minced garlic, crushed)
¾ teaspoon dried thyme
3 tbs tomato paste
250 ml red wine
500 ml beef stock
800 g diced tomatoes
500 g cooked pasta to serve, see tips
parmesan cheese to serve

Instructions

Preheat the oven to 160 degrees celsius (fan-forced).
Heat 2 tbs of the olive oil over high heat in a frying pan (or cast iron pan). Season the lamb with salt and pepper and then sear on all sides until browned (approximately 5 minutes each side). Set the lamb aside on a separate plate.
Add the remaining 1 tbs of olive oil to the pan. Add the onion, carrot and celery and cook over medium heat for 10 minutes or until the vegetables have softened.
And the garlic and thyme to the pan and cook for a further 1 minute.
Stir through the tomato paste.
Pour in the wine and stir for 2 minutes.
Add the liquid beef stock and the diced tomatoes. Bring to a simmer.
Return the lamb (plus any juices) to the pan.
Place the lamb and sauce into an ovenproof dish with a lid (cast iron dish or dutch oven).
Cook for 2 ½ hours (without checking).
Place the pieces of lamb onto a plate and shred with two forks.
Return the shredded lamb to the sauce and stir.
Place the pan onto the stovetop and continue cooking on low while you cook the pasta.
Add the cooked pasta to the pan of lamb ragu (add a splash of the pasta water if needed).
Serve immediately with plenty of grated parmesan cheese.

Notes

RECIPE NOTES & TIPS

Pan - use a large cast iron pan or Dutch oven for the best results, as these ensure an even temperature throughout the cooking.
Best types of pasta to serve with ragu: Ragu should be served with large pasta shells or ribbons to catch all of the sauce. Pappardelle, tagliatelle or rigatoni are all perfect options.
If the ragu is too thick - add a little of the pasta water. This not only helps to thin the sauce, but the starch in the pasta water will help the sauce stick to stick to the pasta.
Storage - store any leftover ragu in an airtight container in the fridge for up to 3 days.
Freeze - for up to 3 months. Thaw in the refrigerator overnight and reheat until piping hot.

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