Lamb Ragu
Fall-apart tender lamb in a rich, wine-infused tomato sauce. The perfect Sunday supper.
25 min active, one pan, feeds 8
Lamb Ragu
Fall-apart tender lamb in a rich, wine-infused tomato sauce. The perfect Sunday supper.
25 min active, one pan, feeds 8
Key move
Simmer the ragu over low heat for at least 2.5 hours to achieve maximum tenderness.
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Larger text, ingredients in reach, and saved step progress while you cook.
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.
Uneven seasoning: Avoid clumping salt in one area; toss the cubes thoroughly to ensure every piece is seasoned.
Lamb is seasoned
HEAT
In a large, heavy-bottomed pot or Dutch oven, heat olive oil (¼ cups) over medium-high heat.
Smoking oil: If the oil begins to smoke, remove from heat immediately; the oil has passed its smoke point.
Oil is shimmering
BROWN
Working in batches, brown the lamb cubes on all sides. Remove the lamb and set aside.
Sticking lamb: If the lamb sticks to the bottom, it is not ready to flip. Wait until it releases naturally.
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.
Vegetable scorching: Keep heat at medium; if vegetables begin to brown too quickly, lower the flame to prevent bitterness.
Vegetables are softened
ADD
Add the garlic (4 cloves) and cook for another minute until fragrant.
Burnt garlic: Garlic turns bitter instantly if scorched. If it darkens beyond pale gold, remove from heat immediately.
Garlic is fragrant
DEGLAZE
Pour in the red wine and deglaze the pot, scraping up any browned bits from the bottom.
Incomplete deglazing: Leaving fond stuck to the bottom can cause it to burn during the long simmer.
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.
Scorching at the base: Ensure the heat is low enough that the bottom does not catch while the liquid thickens.
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.
Scorched bottom: Check the pot occasionally to ensure the sauce isn't sticking to the bottom; add a splash of water if too dry.
Lamb is fall-apart tender
SHRED
Remove the bay leaves. Shred the lamb with two forks.
Hidden bay leaf: Ensure all leaf fragments are removed; they remain tough and woody even after long cooking.
Bay leaves removed, lamb shredded
SEASON
Season with additional salt (1 tsp) and pepper to taste.
Over-salting: The sauce reduces and concentrates salt; season conservatively as you approach the end of the simmer.
Ragu is seasoned to taste
SERVE
Serve hot over your favorite pasta, topped with grated Parmesan cheese (½ cups) and fresh parsley (¼ cups).
Temperature drop: Ensure pasta bowls are warm to keep the ragu from cooling too quickly during serving
Ragu is served
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