Slowly Braised Lamb Ragu

Introduction

Slowly Braised Lamb Ragu is a hearty, comforting dish that’s perfect for any occasion. The lamb is tender, juicy, and packed with flavor as it braises slowly in a rich tomato sauce, absorbing all the aromatic spices and seasonings. This dish is perfect for special gatherings or as a weekend meal to indulge in after a long week. The slow-braising process allows the lamb to become fall-apart tender, and the result is a robust, flavorful ragu that pairs wonderfully with pasta, polenta, or even mashed potatoes. Whether you’re feeding a crowd or enjoying a cozy meal at home, this lamb ragu will certainly impress.

Perfect for:

• Family dinners
• Weekend cooking
• Special occasions
• Comfort food lovers
• Lamb enthusiasts

Why You’ll Love This Recipe

Here’s why Slowly Braised Lamb Ragu will become your new favorite dish:

• Tender, Flavorful Lamb: The slow-braising method ensures the lamb is incredibly tender, falling off the bone and absorbing all the savory flavors of the sauce.
• Rich, Robust Sauce: The ragu is simmered to perfection, creating a flavorful, rich tomato-based sauce with hints of garlic, herbs, and spices.
• Comforting and Hearty: This dish is the ultimate comfort food, with its warm, hearty, and satisfying nature that makes it perfect for cozy nights in or feeding a crowd.
• Customizable: While this recipe features a traditional Mediterranean flavor profile, you can adjust the spices and herbs to suit your taste.
• Perfect Pairings: This ragu pairs well with a variety of sides, from fresh pasta to creamy mashed potatoes, and can be topped with freshly grated Parmesan for extra indulgence.

Preparation and Cooking Time

• Total Time: 3 hours 30 minutes
• Preparation Time: 15 minutes
• Cooking Time: 3 hours 15 minutes
• Servings: 6-8 servings
• Calories per serving: Approximately 400-450 calories (depending on serving size)
• Key Nutrients: Protein: 35g, Carbs: 15g, Fat: 25g

Ingredients

Here’s what you’ll need to make this delicious Slowly Braised Lamb Ragu:

• 2-3 pounds lamb shoulder or lamb shanks (bone-in for added flavor)
• 2 tablespoons olive oil
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 1 cup crushed tomatoes (or tomato passata)
• 1 ½ cups beef or lamb broth (preferably homemade)
• 1 cup water
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 2 bay leaves
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• 1 tablespoon tomato paste
• Salt and pepper, to taste
• Fresh parsley, for garnish
• Freshly grated Parmesan (optional)
• Pasta or polenta, for serving

Ingredient Highlights

• Lamb Shoulder/Shanks: These cuts are perfect for slow braising. The bone-in pieces give the ragu added flavor and richness as they cook down in the sauce.
• Olive Oil: Olive oil helps to brown the lamb and sauté the vegetables, providing a rich base for the sauce.
• Herbs & Spices: Oregano, thyme, cumin, and smoked paprika add layers of flavor that complement the natural richness of the lamb.
• Tomato Paste & Crushed Tomatoes: These ingredients form the foundation of the ragu sauce, giving it depth, color, and a slight sweetness to balance the savory lamb.
• Beef or Lamb Broth: Broth enhances the sauce and ensures the lamb remains moist and flavorful throughout the braising process.

Step-by-Step Instructions of Slowly Braised Lamb Ragu

Follow these easy steps to make the perfect Slowly Braised Lamb Ragu:

Prepare the Lamb

1. Season the Lamb: Start by seasoning your lamb generously with salt and pepper. This will help enhance its natural flavors as it cooks.
2. Sear the Lamb: Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Once the oil is hot, add the lamb and sear it on all sides until browned, about 4-5 minutes per side. Remove the lamb from the pot and set aside.

Cook the Vegetables

3. Sauté the Vegetables: In the same pot, add the chopped onion, carrots, and celery. Cook for about 5-7 minutes, stirring occasionally, until the vegetables soften and the onions become translucent.
4. Add Garlic and Spices: Add the minced garlic, smoked paprika, cumin, and dried herbs. Stir for about 1 minute, until the garlic becomes fragrant and the spices toast lightly.

Add Liquids and Braise the Lamb

5. Add Tomato Paste and Tomatoes: Stir in the tomato paste and cook for 2 minutes, allowing it to caramelize slightly and develop a deeper flavor. Then, add the crushed tomatoes and give everything a good stir.
6. Deglaze the Pot: Pour in the beef or lamb broth and water, scraping up any browned bits from the bottom of the pot (this is where a lot of flavor resides).
7. Return the Lamb to the Pot: Place the lamb back into the pot, ensuring that it is mostly submerged in the sauce. Add the bay leaves.
8. Bring to a Simmer: Bring the liquid to a simmer. Once it’s simmering, cover the pot with a lid and reduce the heat to low. Allow the lamb to braise for 2.5 to 3 hours, or until the lamb is fork-tender and the meat falls easily from the bone.

Shred and Serve

9. Shred the Lamb: Once the lamb is done braising, remove it from the pot and place it on a cutting board. Use two forks to shred the meat, discarding any bones and excess fat.
10. Finish the Sauce: While the lamb cools, skim off any excess fat from the top of the sauce. You can use a spoon or a fat separator for this. Once the lamb is shredded, return it to the pot and stir it into the sauce. Taste the ragu and adjust seasoning with salt and pepper if necessary.
11. Serve: Serve the lamb ragu hot, over your choice of pasta, polenta, or mashed potatoes. Garnish with fresh parsley and a generous sprinkle of freshly grated Parmesan, if desired.

How to Serve Slowly Braised Lamb Ragu

This Slowly Braised Lamb Ragu is incredibly versatile and can be served in a variety of ways:

• With Pasta: Serve the ragu over your favorite type of pasta, such as pappardelle, rigatoni, or spaghetti. The rich sauce clings to the noodles perfectly, creating a satisfying meal.
• With Polenta: For a comforting twist, serve the ragu with soft, creamy polenta. The ragu’s depth of flavor pairs beautifully with the smoothness of polenta.
• On Mashed Potatoes: For a heartier meal, mashed potatoes are a great base for the lamb ragu. The creamy potatoes absorb the sauce, making each bite incredibly rich.
• As a Sandwich: If you’re looking for a more casual way to enjoy this dish, pile the shredded lamb ragu onto a crusty roll or baguette, add some cheese, and enjoy a lamb ragu sandwich.
• With Fresh Greens: For a lighter side, serve the ragu alongside a simple green salad dressed with lemon and olive oil. This will balance out the richness of the lamb ragu.

Additional Tips for Slowly Braised Lamb Ragu

Here are some tips to make your Slowly Braised Lamb Ragu even better:

• Searing the Lamb: Don’t skip the searing step! It adds a deep flavor to the meat that infuses the ragu.
• Low and Slow: The key to tender lamb is cooking it slowly at a low temperature. Don’t rush the braising process – let the flavors develop over time.
• Make Ahead: This ragu is even better the next day! Make it a day ahead and refrigerate it overnight to let the flavors meld. Just reheat it on the stove before serving.
• Freezing: You can freeze any leftover ragu for up to 3 months. Just let it cool completely before transferring to an airtight container.
• Adjust the Spice: If you like a bit of heat, add a pinch of red pepper flakes to the sauce while it’s simmering. It’ll give the ragu a nice kick without overpowering the flavors.

Recipe Variations of Slowly Braised Lamb Ragu

Here are 5 variations of Slowly Braised Lamb Ragu that you can try:

• Lamb and Olive Ragu: Add Kalamata olives to the ragu for a Mediterranean twist. The briny olives complement the richness of the lamb.
• Lamb and Mushroom Ragu: Add sliced mushrooms to the braising sauce for extra umami flavor and a meaty texture that pairs well with the lamb.
• Lamb Ragu with Roasted Red Peppers: Stir in roasted red peppers for a sweet, smoky flavor that adds depth to the sauce.
• Lamb and Spinach Ragu: Add a few handfuls of fresh spinach to the sauce during the last 10 minutes of cooking for a healthy, vibrant addition.
• Cinnamon and Apricot Lamb Ragu: For a sweet and savory twist, add a couple of chopped dried apricots and a pinch of cinnamon to the sauce during the braising process.

Freezing and Storage for Slowly Braised Lamb Ragu

• Freezing: This ragu freezes beautifully. Allow the ragu to cool completely, then store it in an airtight container or freezer-safe bag for up to 3 months. Reheat on the stove when ready to serve.
• Storage: Store the ragu in the refrigerator for up to 4 days. Make sure to store it in an airtight container to maintain freshness.

Special Equipment for Slowly Braised Lamb Ragu

Here are 5 special equipment items you might need for this recipe:

• Dutch Oven or Heavy-Bottomed Pot: A heavy pot with a tight-fitting lid is essential for slow braising, as it distributes heat evenly and keeps the meat tender.
• Sharp Knife: A sharp knife will help you chop the vegetables and trim the lamb with ease.
• Lid for Pot: A well-fitting lid is necessary for keeping the ragu moist while it braises for several hours.
• Wooden Spoon: A wooden spoon is great for stirring the ragu without scratching your pot.
• Meat Forks: These are handy for shredding the lamb once it’s done cooking.

FAQ Section

1. Can I use boneless lamb?
   Yes, you can use boneless lamb, but bone-in cuts tend to be more flavorful and tender when slow-cooked.
2. Can I make this recipe in a slow cooker?
   Yes, you can make this recipe in a slow cooker. Follow the same steps for searing the lamb and sautéing the vegetables, then transfer everything to the slow cooker and cook on low for 6-8 hours.
3. What if I can’t find lamb shoulder?
   Lamb shanks are a great alternative. They also become incredibly tender when braised.
4. Can I make this dish without tomatoes?
   While tomatoes provide a rich base for the ragu, you can substitute with a different braising liquid, like beef or vegetable broth, though the flavor will be different.
5. How do I know when the lamb is done?
   The lamb is done when it’s fork-tender and easily shreds. You can also check for an internal temperature of 195°F (90°C) for fall-apart meat.

Print

Conclusion

Slowly Braised Lamb Ragu is a luxurious and comforting dish that’s perfect for any occasion. With its rich flavors, tender lamb, and aromatic sauce, this ragu is sure to impress anyone who tries it. Whether you’re serving it over pasta, polenta, or mashed potatoes, it’s a meal that brings people together and satisfies the deepest cravings for hearty, delicious food. Enjoy this dish with family and friends, and watch it become a favorite in your recipe rotation.