Lamb Ragù Recipe

Name: Lamb Ragù
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Meat & Poultry
Ingredients: 1 (2 1/4 lb) boneless lamb leg or shoulder, cut into 4 or 5 chunks; 1 None carrot, peeled, chopped; 3 None anchovies, chopped; 5 sprigs fresh thyme; 1 None bay leaf; 5 None black peppercorns; 2 tbsp olive oil; 2 None onions, roughly chopped; 5 cloves garlic, peeled; 1 cup red wine; 1 2/3 cups lamb or chicken stock; 2 tbsp tomato paste; 1 tbsp cornstarch mixed with 1/4 cup water; None None mashed potatoes, sweet potatoes or pasta, to serve; None None chopped fresh flat-leaf parsley leaves, for garnish

Servings: persons

1 (2 1/4 lb) boneless lamb leg or shoulder, cut into 4 or 5 chunks
1 None carrot, peeled, chopped
3 None anchovies, chopped
5 sprigs fresh thyme
1 None bay leaf
5 None black peppercorns
2 tbsp olive oil
2 None onions, roughly chopped
5 cloves garlic, peeled
1 cup red wine
1 2/3 cups lamb or chicken stock
2 tbsp tomato paste
1 tbsp cornstarch mixed with 1/4 cup water
None None mashed potatoes, sweet potatoes or pasta, to serve
None None chopped fresh flat-leaf parsley leaves, for garnish

1
Preheat oven to 275u00b0F. Coat lamb with oil and season.
2
Heat a large frying pan over high heat. Working in batches if necessary, sear lamb on all sides. Transfer to a Dutch oven. Add carrot, anchovies, thyme, bay leaf and peppercorns.
3
Remove excess fat from frying pan and reduce heat to medium. Add olive oil, onions and garlic. Cook, stirring, for 5 mins, or until starting to brown. Add wine, stock and tomato paste. Simmer for 1 min. Stir in cornstarch slurry and cook until thickened slightly. Spoon everything carefully over lamb, cover and bake for 3 hours, or until lamb shreds easily.
4
Remove from oven and season. Shred lamb into chunks. Strain cooking liquid through a fine-mesh sieve into a saucepan. Simmer for 5-10 mins, or until reduced to a pouring sauce. Add meat back in.
5
Serve ragu over mashed potatoes or sweet potatoes or pasta and sprinkled with parsley.

No nutrition data on file — estimate from the ingredient list.

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 15 ingredients. The key ingredients include: 1 (2 1/4 lb) boneless lamb leg or shoulder, cut into 4 or 5 chunks, 1 None carrot, peeled, chopped, 3 None anchovies, chopped, 5 sprigs fresh thyme, and more.

Yes, Lamb Ragù 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.

Lamb Ragù

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