Italian Ragu Lamb Recipe

Easy Lamb Ragu Recipe Pinch and Swirl

WebMar 25, 2024 · Add onion, celery, carrot and garlic. Cook and stir until onion is translucent, about 10 minutes. Add lamb; cook and stir until the lamb …

Rating: 5/5(4)
1. Heat olive oil in a wide, high sided skillet over medium heat. Add onion, celery, carrot and garlic. Cook and stir until onion is translucent, about 10 minutes.
2. Add lamb; cook and stir until the lamb has browned and most of the liquid has evaporated. Add wine and let simmer, stirring occasionally, until wine has reduced by half, about 10 minutes. Stir in tomatoes with their juices; bring to boil.
3. Reduce heat to low and simmer, stirring occasionally with a wooden spoon, until ragù is thick and flavors have fully melded, 45 minutes to 1 hour. Season to taste with salt and pepper.
4. Serve lamb ragù over hot cooked pasta such as pappardelle or tagliatelle (save some of the pasta water to loosen the sauce if necessary) or over hot cooked rice. If desired, top with crumbled feta and fine slivers of fresh basil or mint.

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Slowly Braised Lamb Ragu {+ Slow Cooker & Instant Pot Directions}

WebDec 14, 2020 · Slow cooker or Crockpot: Prepare the recipe according to Steps 1-3, above. Transfer the browned lamb …

Rating: 4.9/5(34)
1. Add 1 tablespoon of the olive oil to a heavy-bottomed pot with a lid over medium-high heat (I use a 4-qt Dutch oven). Use paper towel to pat the lamb as dry as possible, then season generously with 1 teaspoon each kosher salt & ground black pepper. Add the seasoned lamb to the Dutch oven and cook until deeply browned on all sides, about 2-3 minutes per side. Work in batches as needed to avoid overcrowding the pot, which prevents browning. Transfer the lamb to a plate and set aside. At this point, preheat the oven to 325 degrees F.
2. Add the remaining 1 tablespoon olive oil to the pot & reduce the heat to medium. Once the oil is hot & shimmers, add in the onion, carrots, and celery, seasoning with 1 teaspoon kosher salt. Cook, stirring occasionally, until the veggies are softened & deeply browned, 15-20 minutes. Stir in the garlic and cook until fragrant, 1-2 minutes. Stir in the tomato paste, stirring to coat the veggies, and cook for 1-2 minutes more, caramelizing the tomato paste.
3. Slowly pour the red wine into the Dutch oven, using a wooden spoon to scrape up the browned bits that have formed at the bottom of the pot – that’s where all the flavor is! Let the red wine reduce by about half (this goes by quickly!), then pour in the beef stock, crushed tomatoes, and the herbs. I like to use kitchen twine to tie them into a little bundle for easy removal. Return the lamb to the Dutch oven.
4. Cover the Dutch oven and place it in the oven to braise for 2 – 2 ½ hours. When it’s ready, the lamb should shred very easily – it’ll be tender enough that you should be able to shred it right in the ragu by using the back of a wooden spoon. Remove the Dutch oven from the oven. Remove & discard the spent bay leaves & herbs. Shred the lamb & stir to combine. At this point, you can cool & store for later use (see Recipe Notes for storage & freezing instructions), or proceed with prepping lamb ragu pappardelle or gnocchi (below).

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