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–+ servings
Lamb ragu over penne pasta with rosemary garnish
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5 from 1 vote

Lamb Ragù

This rich, melt in your mouth lamb in a beef and red wine sauce has traditional Italian flavours and spices but it is heads and shoulders above average. Serve it over a sturdy pasta for a hearty main course..
Prep Time20 minutes
Cook Time4 hours
Total Time4 hours 20 minutes
Course: Main Dish
Cuisine: Italian
Servings: 8 servings
Calories: 381kcal
Author: Carolyn Hetke

Ingredients

  • 8 lamb shoulder chops
  • salt and pepper to season
  • 2 tablespoon olive oil
  • 4 medium shallots
  • 1 leek white part only
  • 2 cloves garlic minced
  • 2 cups beef broth
  • 1 ½ cups robust red wine like cabernet sauvignon, ripasso or chianti
  • 2 tablespoon tomato paste
  • 1 bay leaf
  • 1 sprig fresh rosemary minced
  • 2 sprigs fresh thyme or 2 teaspoon dried
  • 1 teaspoon fennel seeds optional but recommended
  • ½ cup demi-glace optional but recommended

Instructions

  • Preheat oven to 300 degrees.
  • Heat olive oil in an oven proof dutch oven over high heat. Salt and pepper the chops and brown on both sides.
  • Add the shallots, leek and garlic and cook about 4 minutes more. Add the broth, wine and tomato paste and mix well.
  • Add the spices and demi-glace if using. Mix well and heat through.
  • Transfer dutch oven to the oven and cook uncovered about 4 hours. Stir partway through.
  • After 4 hours strain the liquid off and reserve it. Remove the shoulder chops and gently separate the meat from the bones and set aside. Add the reserved liquid back into the Dutch oven.
    Discard the bones and any other solids remaining from straining the liquid off.
  • You have 2 choices if you want the sauce to be thicker.
    Option 1
    Reduce the reserved liquid on the stove top by simmering uncovered until it reaches desired thickness.
    Option 2
    Mix 1 tablespoon cornstarch into a bit of water and thicken the sauce over medium heat on the stove top.
    When the sauce is the consistency you want add the meat back in to the sauce and stir. Heat through.
  • Serve over sturdy pasta such as penne, pappardelle or tagliatelle.

Notes

Nutrition includes Lamb Ragù only. Does not include pasta

Nutrition

Calories: 381kcal | Carbohydrates: 7g | Protein: 21g | Fat: 27g | Saturated Fat: 9g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Cholesterol: 80mg | Sodium: 722mg | Potassium: 161mg | Fiber: 1g | Sugar: 1g