This Lamb Ragu is pure comfort food! Whether served over pasta, gnocchi, polenta or mashed potatoes, this dish forms the start of a family feast!
The lamb shoulder slowly braises in the oven, becoming so succulent and tender! This slow cooking also creates a really rich and robust tomato sauce.
This lamb ragu takes very little effort and is a warm and comforting meal, perfect for cold winter nights. It also freezes wonderfully so you can have it on hand on busy weeknights.
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Ingredients Notes
These notes are here to help make this recipe a success; they cover some but not all ingredients. For a complete ingredient list, with quantities, check out the recipe card below.
Lamb: Go for lamb shoulder. It is a cut that loves long, slow cooking. It also has enough fat to enrich the sauce and make sure everything stays succulent.
Wine: I generally use red wine for this lamb ragu but you can substitute white wine, if that is what you have. (I will often make my pork ragu with white wine!) If you don't consume alcohol then you can use extra broth/stock.
Herbs: I use dried herbs in this recipe, as they are always on hand and the slow cook means they soften and mellow into the sauce. Feel free to substitute with fresh herbs if you have them.
Ground Fennel: This adds an excellent Italian taste to the sauce and you can generally find it in larger grocery stores. But if you can't find any just leave it out.
Heavy Cream: You can also use whipping cream, double cream or thickened cream.
Parmesan: If you can, buy a block of parmesan and grate it yourself. the difference is amazing!
Recipe Tips
We've tested this recipe at least 3 times to ensure it works well for you. Have a look at our tips for getting the best dish you can!
- The lamb is browned off in the pan first. This adds depth and flavor to the sauce. It can take 5-10 minutes to brown each side of the lamb pieces, you don't need a roaring high heat, just medium heat. This ensures the lamb browns without burning the bottom of the pan.
- Generally, I leave the vegetables quite chunky as I like the body they give to the sauce. But you can chop them finely in a food processor if that is easier.
- The vegetables are cooked for quite a long time to allow them to get some color which adds extra flavor to the sauce. Don't worry if your pan starts to brown, this is where the extra flavor is. Just be sure to keep the heat low so the bottom of the pan doesn't burn.
- Wait to add the garlic until after you have finished browning off the vegetables, so it doesn't burn.
- When you add the tomato puree/paste, cook it for a few minutes to deepen the flavor.
- If you plan to save/freeze some of the ragu for later don't add the cream or parmesan to the saved portion. It tastes better if they are added after it has been reheated. (see below for more details on make makeahead/leftovers)
- If you are serving the ragu with pasta/gnocchi, reserve 2 cups of the cooking water before draining. It helps to combine the sauce with the pasta.
Why Is This Recipe Special?
I have been cooking this recipe for years, it was developed from a really old cookbook that I found at a used book sale in Exeter, England. It was around the time that Nigella Lawson published her overnight lamb shoulder recipe and I had fallen in love with the taste of slow cooked lamb. So I knew I needed to try this slow cooked lamb ragu. Like all recipes, it has slowly developed, but the idea of adding the cream and the parmesan came from the book. I wish I still had it, but it went in the house fire 11 years ago. I have also used the recipe to develop a pork, chicken, beef and sausage version. I hope you love it as much as we do!
- It is warm and comforting.
- It cooks in the oven and slowly fills your house with beautiful aromas.
- It makes plenty and leftovers freeze well.
- You can serve it with pasta, polenta, gnocchi, potatoes or bread, making it very versatile.
Make ahead
Once the ragu is cooked (end of step 12), allow it to cool and place it in a container with a lid. Store in the fridge for 4 days or in the freezer for up to 3 months.
When you are ready to eat the ragu, reheat it and then follow the instructions for adding the cream and parmesan.
Leftovers
If you have leftover ragu that has been mixed with the cream and cheese, I recommend keeping it for only 2 days in the fridge or 1 month in the freezer. Reheat it slowly so the sauce doesn't boil.
Any ragu that hasn't been mixed with the cream and cheese will keep as per the make ahead instructions.
Top Tip
The flavors of this ragu develop further as it sits. So while it is delicious the day it is cooked, I think it tastes even better the day after. Make it at the weekend or when you have time and you can serve it midweek for a quick easy meal.
Don't add the cream or parmesan until the day you are ready to eat it. (See make ahead)
FAQ's
These are some of the questions our testers have asked. If you have any other questions, please drop me a comment below, are I'll get back to you as soon as I can.
You can, although I think cooking it in the oven adds more flavor. but I know that a slow cooker is such a handy appliance. You will still need to brown the meat and vegetables in a pan and deglaze with wine (End of step 7). Then transfer it to the slow cooker. The browning stages add so much flavor so skipping them really impacts the final taste. Then when cooking don't add the broth to the ragu. I find it comes out watery as the liquid doesn't evaporate in the same way. Just use the tomatoes. Cook on high for 3-4 hours or low for 7-8.
Again, it isn't quite as good as the oven, but it is quicker. Use the sauté function to brown the meat and vegetables and deglaze with wine (end of step 7). Then continue with the recipe. Cook on ragu for 45 minutes on high pressure (manual). After this let the pot do a natural release for 20 minutes and then vent any remaining pressure. (Usually I find there is no residual pressure.)
You can, but it does dry out more easily tham shoulder so I don't recommend it. Shoulder is a more economical cut, save the expensive lamb leg for a quick roast.
Serving Suggestions
If you're wondering what to serve with this recipe, I've pulled together some of my (and my kids) favorite ideas so you can mix and match sides and drinks to make a complete meal.
What to eat with Lamb Ragu
The most traditional way to serve ragu is over pasta. Something thick like pappardelle or tagliatelle. In the recipe card I've added instructions for serving the sauce with pasta. It combines the pasta and sauce and cooks it for a few minutes to make a cohesive dish, rather than just serving the sauce on top of plain pasta.
It you don't want to serve pasta, the ragu is also delicious served over gnocchi, polenta, mashed potatoes, or even just with good crusty bread. Or add a serving on simple, plain risotto. You will still want to add the cream and parmesan.
What to drink with Lamb Ragu
The ragu can take a rich red wine, like a Chianti, Shiraz or Montepulciano. But it is also great with an Italian Rose or a bright white like a Pinot Grigio or a Fiano.
If you don't compare alcohol them something like a Pomegranate or Blackcurrant Spritzer would be great.
More Recipes to Try
If you enjoyed this dish, here are a few more recipes I think you'll love! They're all easy, tasty, and perfect for adding to your weekly meal plan.
Enjoy x
If you try this Lamb Ragu, please leave a 🌟rating and let me know how it went in the comments below. I really appreciate it, and it helps others to know that this recipe is trustworthy. And in a world where AI is becoming so common, it is nice to still have real human interactions.
Any questions about the recipe? Use the comment section below and I'll get back to you as soon as I can.
Get the Recipe
Amazing Lamb Ragu
Ingredients
For the Lamb Ragu
- 3 lb boneless lamb shoulder skin removed
- 2 teaspoons salt
- 4 tablespoons olive oil divided
- 2 carrots peeled & diced
- 2 large onions diced
- 2 stalk celery diced
- 8 cloves garlic finely chopped
- 2 tablespoons tomato paste
- 1 cup red wine (see note 1)
- 2 bay leaves
- 2 teaspoons dried rosemary
- 1 ½ teaspoons dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon dried ground fennel
- 1 can crushed tomatoes 28-ounce/800g can
- 2 cups vegetable broth or stock
- ½ teaspoon salt
- ½ teaspoon black pepper
To serve the pasta (assuming you are using half of the ragu) Serves 4-6
- 12 oz dried egg pappardelle pasta
- 1 tablespoon salt
- ½ cup heavy cream
- ½ cup grated parmesan
Instructions
To cook the Ragu
- Preheat oven to 325˚F/160ºC.
- Cut the lamb into six pieces and season all over with salt.3 lb boneless lamb shoulder2 teaspoons salt
- Place a Dutch oven over medium-high heat. Pour in the oil, and once hot, sear the lamb for 4-5 minutes on each side. Leaving the oil in the pan, remove the lamb and set it to one side.4 tablespoons olive oil
- Reduce the heat to low, add the chopped onion, carrot, celery, and sauté for 15 minutes until colored but not burnt.2 carrots2 large onions2 stalk celery
- Add the garlic and saute for a minute.8 cloves garlic
- Stir in the tomato paste and cook for 2-3 minutes.2 tablespoons tomato paste
- Turn the heat back to high and add the wine, scraping at the bottom to remove any browned bits.1 cup red wine
- Add in the bay leaves, rosemary, thyme, oregano, and fennel. Then, stir in the canned tomatoes, broth, salt, and pepper. Bring to a simmer.2 bay leaves2 teaspoons dried rosemary1 ½ teaspoons dried thyme1 teaspoon dried oregano1 teaspoon dried ground fennel1 can crushed tomatoes2 cups vegetable broth or stock½ teaspoon salt½ teaspoon black pepper
- Add the lamb back into the pan, along with any collected juices. Cover the pan and place it on the bottom shelf of the oven.
- Cook the lamb for 2-2 ½ hours.
- Remove the pan from the oven and use two forks to shred the lamb. Leave it as chunky or as fine as you like. Stir well to combine.
- At this point, the sauce can be cooled and refrigerated or frozen. (see note 2)
To serve the pasta (assuming you are using half of the ragu)
- Bring a large pan of water to a boil. Once boiling, add the salt and cook the pasta for 2 minutes, less than the packet suggests.1 tablespoon salt12 oz dried egg pappardelle pasta
- While the pasta is cooking, reheat the ragu in a large pan/Dutch oven. (if needed)
- Reserve 2 cups of the pasta cooking water, drain the pasta, and add it to the ragu.
- Stir in the heavy cream and parmesan cheese.½ cup heavy cream½ cup grated parmesan
- Bring to a simmer and stir constantly for 2 minutes or until the pasta is cooked. If the sauce starts to look dry, use some reserved pasta cooking water to bring the consistency to your liking.
- Serve with extra parmesan.
Notes
- I generally use red wine for this lamb ragu, but you can substitute white wine if that is what you have. Both will give your ragu a great flavor. If you don't drink alcohol, then you can use extra broth.
- Once the ragu is cooked, allow it to cool and place in a container with a lid. Store the refrigerator for four to five days or the freezer for up to three months.
When you are ready to eat the ragu, reheat it, and add the cream and cheese as instructed.
Nutrition
Nutrition is per serving
Eman says
As someone who can't cook, this was amazing. Thank you!
Claire | Sprinkles and Sprouts says
Oh that makes me smile so much 🙂
So pleased you enjoyed it!
Thank you for taking the time to come back and comment.
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Devy says
When I made this ragu I kind of regret why I didn't double the recipe. Because it's so delicious. And I can see myself using it for many different dishes. Maybe next time.
Aarti says
This lamb ragu was pure comfort food. Made it for Sunday brunch and the family loved it. Slow cooking in oven makes it so flavorful. Thank you for this lovely recipe.
Sharon says
The minute I saw this recipe I knew it would be a hit and I wasn't wrong! This lamb ragu was perfect for our family dinner this weekend and it was a hit with everyone - even the picky eaters!
Chichi says
Oh my!! This ragu recipe was delicious. Everyone enjoyed it and asked for seconds! I’ll be doubling the recipe next time so we could have some leftovers for the next day. Thank you for a delicious and easy recipe.
Susan says
This is my new favorite pasta meal! A green salad and some crusty bread and everybody's happy!
Rose says
This Lamb Ragu was such a hearty and delicious meal, my kids and my husband really enjoyed it. I'll make it again.
Lisa says
I usually don’t cook lamb often but I may have to serve it more often. This dish is so tasty.
Gabi says
This rich, meaty lamb ragu was absolute comfort food perfection. It was so savory and hearty!
Sara says
This was such a great meal, I have some gluten free family members and they were nice and full even with just the lamb ragu on it's own they didn't even ask for sides. It had such a great flavour with the thyme and red wine essence in the sauce.
Claire | Sprinkles and Sprouts says
Oh I am so happy you all enjoyed it Sara 🙂
Thanks for taking the time to come back and comment.
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Jenny J says
I have never prepared lamb like this before in a pasta dish, and it did not disappoint! So glad you recommended red wine; it paired perfectly with the whole dinner!
Claire | Sprinkles and Sprouts says
Oh I am glad Jenny 🙂
Love a glass of wine with my ragu at the weekend.
Thanks for taking the time to come back and comment.
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