Description
Lamb Ragu is a comforting dish featuring tender lamb shoulder simmered in a rich tomato sauce. This hearty recipe combines aromatic vegetables and robust red wine, making it perfect for cozy evenings or special gatherings. Serve it over pasta, creamy polenta, or crusty bread for an unforgettable meal that will impress family and friends alike.
Ingredients
Scale
- 2 lbs lamb shoulder (bone-in)
- 1 large yellow onion (diced)
- 2 medium carrots (diced)
- 2 stalks celery (diced)
- 4 garlic cloves (minced)
- 1 can (28 oz) whole peeled tomatoes
- 1 cup dry red wine (e.g., Chianti)
- 2 tbsp olive oil
- Salt and pepper to taste
- Fresh herbs (thyme or rosemary)
Instructions
- Sear the lamb: Heat olive oil in a large Dutch oven over medium-high heat. Brown the lamb shoulder on all sides. Remove and set aside.
- Sauté vegetables: In the same pot, add onions, carrots, and celery. Cook until softened, about 5 minutes.
- Add garlic: Stir in minced garlic; cook for about 1 minute until fragrant.
- Deglaze: Pour in red wine, scraping any browned bits from the pot. Let simmer for a few minutes.
- Simmer with tomatoes: Add crushed tomatoes, salt, pepper, and herbs. Return lamb to the pot, cover tightly, and simmer on low for about 2 hours until tender.
- Shred and serve: Remove lamb from sauce and shred with forks. Stir back into the sauce and serve hot over pasta or polenta.
- Prep Time: 15 minutes
- Cook Time: 120 minutes
- Category: Main
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 6g
- Sodium: 520mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 95mg