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.
As it cooks in the oven, the lamb shoulder slowly braises, transforming into something succulent and tender, which, when combined with the robust, rich tomato sauce, has a rustic elegance, so you could easily serve this to guests.
This Lamb Ragu takes hardly any effort and is warm and comforting, the perfect dish for a cold winter night.
Ingredient Notes
These notes are here to help make this recipe a success; they cover some but not all ingredients. For a complete ingredient list, check out the recipe card below.
Lamb: The recipe uses lamb shoulder, which is a cook that benefits from long, slow cooking. It has a good marbling of fat, which enriches the sauce as it cooks.
Wine: 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.
Herbs: The recipe uses dried herbs, as more people have them on hand, and they soften and mellow as they cook slowly in the sauce. Feel free to substitute fresh herbs if you have them. Ground fennel adds an excellent Italian taste to the sauce and is easy to find at larger grocery stores. But if you can't find it, you can leave it out.
Heavy Cream: You can also use whipping cream or double cream. It helps to round out the ragu sauce. Half and half doesn't have the same effect.
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. You can get a nice golden color on the lamb without burning it. This adds great flavor and depth to the sauce.
- Generally, I leave the vegetables quite chunky as I like the body they give to the sauce. But you can chop them in a food processor if it is easier.
- The vegetables are cooked for quite a long time to allow them to get some color. Don't worry if your pan starts to brown; this will all add flavor to the ragu. Just be sure to keep the heat low so the pan's bottom doesn't burn.
- Wait to add the garlic until 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 some of the ragu for later (see below for storage), remove it from the pan before adding the cream and parmesan. It reheats better without these added.
- If you serve the ragu with pasta/gnocchi, reserve 2 cups of the cooking water before draining it. It helps to combine the sauce and helps it stick to the pasta.
Why You'll Love This Lamb Ragu
Making ahead
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.
Leftovers
If you have a 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 cream and cheese can will keep as per the make-ahead instructions.
Serving Suggestions for Lamb Ragu
Sides: The most traditional way to serve the ragu is over pasta. Something thick like pappadelle or fetuccine. The recipe card has a section for serving your 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.
If you don't want to serve pasta, the lamb ragu is also a delicious sauce over gnocchi, polenta, or mashed potato. Or add a serving of simple, plain risotto.
Wine: The ragu can take a rich red, 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.
Enjoy x
If you make this Lamb Ragu, please come back and comment. You can also tag me on social media.
Any questions about the recipe? Use the comments section below.
Get the Recipe
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 pork 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
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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