Basic lamb ragu recipe Recipe

Name: Basic lamb ragu recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tbsp olive oil; 2 carrots, cut into 0.5cm pieces; 3 celery stalks, cut into 0.5cm pieces; 2 leeks, trimmed and cut into 0.5cm pieces; 4 garlic cloves, finely chopped; 10 g (0.4oz) rosemary, leaves finely chopped; 7.5 g (0.3oz) oregano, leaves roughly chopped; 3 bay leaves; 2 tbsp tomato puree; 250 ml (8.8fl oz) red wine; 500 ml (17.6fl oz) fresh chicken stock; 500 g (17.6oz) leftover lamb, cut into 0.5cm pieces; 250 ml (8.8fl oz) leftover roasting juices, or gravy (optional)

Servings: persons

1 tbsp olive oil
2 carrots, cut into 0.5cm pieces
3 celery stalks, cut into 0.5cm pieces
2 leeks, trimmed and cut into 0.5cm pieces
4 garlic cloves, finely chopped
10 g (0.4oz) rosemary, leaves finely chopped
7.5 g (0.3oz) oregano, leaves roughly chopped
3 bay leaves
2 tbsp tomato puree
250 ml (8.8fl oz) red wine
500 ml (17.6fl oz) fresh chicken stock
500 g (17.6oz) leftover lamb, cut into 0.5cm pieces
250 ml (8.8fl oz) leftover roasting juices, or gravy (optional)

1
Heat the oil in a large, heavy-based saucepan, then add the carrots, celery and leeks with a pinch of salt.
2
Cook, covered, over a medium heat for 5 minutes, then uncover and fry for another 10-15 minutes, until soft and golden but not browned.
3
Add the garlic and herbs, cook for 3-4 minutes, then stir in the tomato puree and wine.
4
Increase the heat and boil rapidly for 3-4 minutes, until the alcohol evaporates; add the stock, lamb and roasting juices or gravy (or 250ml water).
5
Season and simmer, stirring often, for 1 hour 15 minutes, until the lamb is tender and coated in a thick sauce.
6
Season; serve with polenta, mash or pasta, if liked.

798

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 tbsp olive oil, 2 carrots, cut into 0.5cm pieces, 3 celery stalks, cut into 0.5cm pieces, 2 leeks, trimmed and cut into 0.5cm pieces, and more.

Yes, Basic lamb ragu recipe falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Basic lamb ragu recipe

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