Lamb Ragù Recipe

Name: Lamb Ragù
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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.

401

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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.

That's it — enjoy your meal!

Lamb Ragù

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions