Slow Cooked Lamb Ragu Slow Cooked Lamb Ragu
Prep 30 minutes
Total 6 hours
Serves
US | Metric
Ingredients
Slow Braised Lamb
  • 1 Lamb Shoulder (about 2kg)
  • 200 ml Lamb Stock
  • 200 ml Red Wine
  • 1 Whole Garlic Bulb (cloves separated with skin left on)
  • 2 Red Onions
  • Olive Oil
  • 4 Sprigs of Thyme
  • 4 Sprigs of Rosemary
Ragu Sauce
  • Olive Oil
  • 2 Carrots, finely diced
  • 2 Onions, finely chopped
  • 4 Garlic Cloves, finely sliced
  • 2 Celery Sticks, cut into large pieces
  • 600 g Pasatta
  • 200 ml Red Wine
  • Reserved cooking juices from lamb
  • 2 Bay Leaves
  • Handful of torn Basil leaves
  • 2 tbsps Tomato Paste
Pasta of your choice
Slow Cooked Lamb Ragu
with homemade tagliatelle

The ragu is cooked low and slow for 6 hours!

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  1. Turn the oven grill to a medium heat.
  2. Rub the lamb all over with olive oil then season generously with salt and pepper.
  3. Place the lamb under the grill and brown all over until the lamb has a nice golden colour, then remove. This helps to add depth to the flavour of the lamb.
  4. Turn the oven to 140 degrees (fan)
  5. Peel and chop the red onions into quarters and add to a roasting dish deep enough to hold the lamb along with the garlic, rosemary, thyme, red wine and lamb stock. Cover tightly with foil then cook for 5-6 hours, basting occasionally.
  6. Once the lamb has cooked for 5-6 hours, it should be super tender and pull easily away from the bone. Remove the roasting dish from the oven and allow the lamb to rest in the dish for 20-30 mins to allow to cool so that it can be handled easily. Reserve the cooking juices from the lamb but remove any excess fat. You can use this excess fat to make amazing roast potatoes!
  7. Whilst the lamb is cooling, heat a large casserole dish over a medium heat and add a good glug of olive oil to the pan.
  8. Add the garlic for 1-2 minutes until fragrant then add the diced carrot, finely chopped onion, bay leaves, and large celery pieces with a generous pinch of salt and sweat for 10-15 minutes until softened.
  9. Whilst the veg is softening remove the lamb from the roasting dish and shred the meat off the bones, discarding any excess fat from the lamb.
  10. Strain the juice from the roasting tray through a fine sieve, squashing all the garlic and onions down to get as much flavour as possible.
  11. Once the veg has softened, turn the heat up high until the vegetables are starting to sizzle loudly, add the tomato paste and cook for 1 minute followed by the red wine. Cook until the wine has reduced by half and no longer smells of alcohol.
  12. Add the pasatta to the ragu followed by 300 ml of the reserved cooking juices and bring to the boil.
  13. Once boiling reduce to a simmer, add the shredded lamb and cook until the ragu has a thick unctuous, consistency.
  14. Remove the celery and bay leaves, check for seasoning and add the torn basil leaves. Serve with long ribbon pasta such as tagliatelle, linguine, paparedelle or fettucini. We made our own using the following recipe https://www.theorandall.com/en/recipes/fresh-pasta/
Slow Cooked Lamb Ragu Slow Cooked Lamb Ragu
Slow Cooked Lamb Ragu
with homemade tagliatelle

The ragu is cooked low and slow for 6 hours!

favorite
print
like
Prep 30 minutes
Total 6 hours
Serves
US | Metric
Ingredients
Slow Braised Lamb
  • 1 Lamb Shoulder (about 2kg)
  • 200 ml Lamb Stock
  • 200 ml Red Wine
  • 1 Whole Garlic Bulb (cloves separated with skin left on)
  • 2 Red Onions
  • Olive Oil
  • 4 Sprigs of Thyme
  • 4 Sprigs of Rosemary
Ragu Sauce
  • Olive Oil
  • 2 Carrots, finely diced
  • 2 Onions, finely chopped
  • 4 Garlic Cloves, finely sliced
  • 2 Celery Sticks, cut into large pieces
  • 600 g Pasatta
  • 200 ml Red Wine
  • Reserved cooking juices from lamb
  • 2 Bay Leaves
  • Handful of torn Basil leaves
  • 2 tbsps Tomato Paste
Pasta of your choice
  1. Turn the oven grill to a medium heat.
  2. Rub the lamb all over with olive oil then season generously with salt and pepper.
  3. Place the lamb under the grill and brown all over until the lamb has a nice golden colour, then remove. This helps to add depth to the flavour of the lamb.
  4. Turn the oven to 140 degrees (fan)
  5. Peel and chop the red onions into quarters and add to a roasting dish deep enough to hold the lamb along with the garlic, rosemary, thyme, red wine and lamb stock. Cover tightly with foil then cook for 5-6 hours, basting occasionally.
  6. Once the lamb has cooked for 5-6 hours, it should be super tender and pull easily away from the bone. Remove the roasting dish from the oven and allow the lamb to rest in the dish for 20-30 mins to allow to cool so that it can be handled easily. Reserve the cooking juices from the lamb but remove any excess fat. You can use this excess fat to make amazing roast potatoes!
  7. Whilst the lamb is cooling, heat a large casserole dish over a medium heat and add a good glug of olive oil to the pan.
  8. Add the garlic for 1-2 minutes until fragrant then add the diced carrot, finely chopped onion, bay leaves, and large celery pieces with a generous pinch of salt and sweat for 10-15 minutes until softened.
  9. Whilst the veg is softening remove the lamb from the roasting dish and shred the meat off the bones, discarding any excess fat from the lamb.
  10. Strain the juice from the roasting tray through a fine sieve, squashing all the garlic and onions down to get as much flavour as possible.
  11. Once the veg has softened, turn the heat up high until the vegetables are starting to sizzle loudly, add the tomato paste and cook for 1 minute followed by the red wine. Cook until the wine has reduced by half and no longer smells of alcohol.
  12. Add the pasatta to the ragu followed by 300 ml of the reserved cooking juices and bring to the boil.
  13. Once boiling reduce to a simmer, add the shredded lamb and cook until the ragu has a thick unctuous, consistency.
  14. Remove the celery and bay leaves, check for seasoning and add the torn basil leaves. Serve with long ribbon pasta such as tagliatelle, linguine, paparedelle or fettucini. We made our own using the following recipe https://www.theorandall.com/en/recipes/fresh-pasta/