The Best Slow-Braised Lamb Ragu
Slow-Braised Lamb Ragu is a comforting, hearty dish that features tender lamb simmered with aromatic vegetables in a rich tomato sauce. This recipe delivers a symphony of flavors that pair beautifully with creamy polenta or fresh pasta, making it perfect for family gatherings or cozy nights in. Each bite warms the soul and creates lasting memories around the dinner table.
- Prep Time: 15 minutes
- Cook Time: 120 minutes
- Total Time: 2 hours 15 minutes
- Yield: Serves approximately 6 people 1x
- Category: Main
- Method: Slow Cooking
- Cuisine: Italian
Ingredients
Scale
- 2 lbs lamb shoulder, cut into chunks
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 2 medium carrots, diced
- 2 stalks celery, diced
- 28 oz canned whole peeled tomatoes
- 1 cup dry red wine
- 2 tsp fresh thyme, chopped
- Salt and pepper to taste
- 2 tbsp olive oil
Instructions
- Heat olive oil in a large Dutch oven over medium-high heat. Sear lamb chunks until browned on all sides (about 5 minutes). Remove and set aside.
- In the same pot, add onions, carrots, and celery; cook until softened (about 8 minutes). Add minced garlic for the last minute.
- Deglaze with red wine; scrape up any brown bits from the bottom. Let simmer for about 5 minutes.
- Stir in canned tomatoes, crushing them lightly. Add thyme, salt, and pepper. Return lamb to the pot along with its juices.
- Cover and reduce heat to low. Simmer for about 2 hours or until lamb is tender and shreds easily with a fork.
- Serve hot over creamy polenta or pasta.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 380
- Sugar: 6g
- Sodium: 720mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 100mg