Lamb Ragu
Fall-apart tender lamb in a rich, wine-infused tomato sauce. The perfect Sunday supper.
Lamb Ragu
Fall-apart tender lamb in a rich, wine-infused tomato sauce. The perfect Sunday supper.
Key move
Simmer the ragu over low heat for at least 2.5 hours to achieve maximum tenderness.
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Leagues
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The Setup
- Dutch Oven6-quart
- Cutting Board
- Knife
The Mise en Place
5 of 15Your prep station before cooking begins
The Protein (0/3)
The Aromatics (0/4)
Lamb is tough after simmering for 2.5 hours.
Continue simmering for another 30-60 minutes, or until the lamb is fall-apart tender.
Ragu is too thick.
Add a little water or broth to thin it out.
Chef's Notes
For deeper flavor, brown the lamb in batches to avoid overcrowding the pot and steaming the meat.
A splash of red wine after browning the lamb adds richness. Let it reduce before adding other liquids.
Ragu tastes even better the next day! Make it up to 3 days ahead and reheat gently.
Serve over pappardelle, polenta, or crusty bread for soaking up the rich sauce.
The Method
SEASON
Season the lamb cubes generously with salt (1 tsp) and pepper.
Lamb is seasoned
HEAT
In a large, heavy-bottomed pot or Dutch oven, heat olive oil (¼ cups) over medium-high heat.
Oil is shimmering
BROWN
Working in batches, brown the lamb cubes on all sides. Remove the lamb and set aside.
Overcrowding: Crowding steams instead of browning. Sear in batches and leave space.
Lamb is deeply browned on all sides
ADD
Add the onion (1 medium), carrot (1 medium), and celery (2 stalks) to the pot and cook until softened, about 8-10 minutes.
Vegetables are softened
ADD
Add the garlic (4 cloves) and cook for another minute until fragrant.
Garlic is fragrant
DEGLAZE
Pour in the red wine and deglaze the pot, scraping up any browned bits from the bottom.
Hot-pan splash: Deglazing can steam and spit. Pour slowly and keep your face/hands back.
Pot is deglazed
ADD
Return the lamb to the pot. Add the crushed tomatoes, tomato paste (2 tbsp), oregano, and bay leaves. Bring to a simmer.
Ragu is simmering
SIMMER
Time-sensitiveReduce heat to low, cover, and simmer for at least 2.5 hours, or until the lamb is fall-apart tender.
Scorch risk: Reductions can go from perfect to burnt fast. Keep an eye on the bottom and stir if needed.
Lamb is fall-apart tender
SHRED
Remove the bay leaves. Shred the lamb with two forks.
Bay leaves removed, lamb shredded
SEASON
Season with additional salt (1 tsp) and pepper to taste.
Ragu is seasoned to taste
SERVE
Serve hot over your favorite pasta, topped with grated Parmesan cheese (½ cups) and fresh parsley (¼ cups).
Ragu is served
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