My slow-braised lamb ragu with olives and capers is the kind of elevated pasta dish you’d expect to order at a cozy Italian restaurant, yet it’s surprisingly simple to make at home. Like my duck ragu with spaetzle, it feels a little more special than your everyday ground beef pasta sauce—perfect for when you want a meal that’s both comforting and impressive.
Lamb shoulder is gently braised in white wine and tomatoes with a classic soffritto (onion, carrot, and celery, slow cooked until soft and fragrant) and plenty of fresh herbs until it’s meltingly tender. To cut through the richness and bring balance, the sauce is finished with briny capers, Kalamata olives, fresh lemon zest and juice, and a splash of balsamic vinegar. I think you’ll find this makes my lamb pasta sauce recipe extra special. 💁🏻♀️
This luscious slow-cooked lamb is fantastic spooned over pappardelle, tossed with gnocchi, or served with creamy Parmesan polenta. And if you’re a fan of hearty braised pasta dishes, you’ll also love my braised beef pappardelle and tender, slow-braised short rib ragu—both equally rich, slow-simmered classics that deserve a spot in your cold-weather rotation.
The Magic of Slow-Braising
Ragù is Italy’s ultimate comfort food: a rich, slow-cooked meat sauce made with tomatoes, aromatics, and plenty of love. While many traditional versions (like classic Bolognese or my ground lamb and ricotta ragù) rely on ground meat, this recipe features cubed boneless lamb shoulder, a cut that’s typically tough, but becomes impossibly tender and practically melts into the sauce after hours of braising.
Side note: another great option for lamb shoulder is to leave it whole and roast it in an oven! My roasted lamb shoulder with herb sauce is a fantastic addition to any holiday menu!
To get the best results, use a heavy-bottomed Dutch oven or braising pot (think: deep sides) with a tight-fitting lid. The even heat and steady moisture create the ideal environment for slow-braising and building rich, layered flavor. I’ve got tons of slow-braised dinner ideas, perfect for cooler nights–try them all!
Step-by-Step Overview to Braised Lamb Perfection
Full instructions can be found in the recipe card below.
We’re building layers of flavor, so don’t skip steps!
Note: If you cut the lamb meat larger than 1½-2 inches, you may want to shred or pull the meat after braising. If you cut it into bite-size pieces as recommended, it will shred on its own as you stir the ragu.
Signature ingredients like capers and olives give my braised lamb sauce an umami-rich flavor. If you’re a fan of Italian chicken puttanesca, you’ll love this ragu.
If Serving Ragù With Pasta, Don’t Make This Mistake!
Always cook your pasta until just shy of al dente, then transfer it straight into a skillet with the lamb ragù and a splash of the starchy pasta water. This final step is non-negotiable if you want restaurant-quality results at home. Tossing everything together over heat allows the pasta to actually absorb the sauce, while the starch helps it cling to every ribbon of pasta so no bite is left behind.
This is obviously a very hearty meal all on its own, but I like to serve a big green salad or a tray of garlicky roasted broccolini on the side. Crusty baguette is always a welcome addition! Try it with my shredded Brussels sprouts Caesar salad or my ever faithful arugula salad with lemon and Parmesan.
Make-ahead, storage, and freezing tips can be found in the recipe card below!
Jump to Recipe
The Perfect Wine Pairings (Trust Me, I’ve Tried Them All) 😂
When cooking with wine, we always recommend using something that’s good enough to drink. For hearty meat sauce with lamb, we love the idea of pairing it with a crisp Chenin Blanc or Chardonnay— yes, white wine with lamb!
If you prefere red wine, try a Syrah, Chianti, or Montepulciano d’Abruzzo.
If Lamb Shoulder Isn’t Available, Try These Instead
- Lamb shanks – Similar in flavor, with lots of connective tissue that breaks down beautifully during a long braise.
- Lamb leg (bone-in or boneless) – Leaner than shoulder, so the ragu will be slightly less rich, but still delicious when slow-cooked. This is the braised lamb leg dish I recommend for Easter or Passover.
- Beef chuck roast – A readily available, budget-friendly cut that behaves much like lamb shoulder in a braise. My slow-braised beef chuck roast is a reader favorite and probably the most trusted beef recipe I’ve ever shared!
- Pork shoulder (Boston butt) – Another flavorful, fatty cut that works beautifully in slow-cooked sauces. We’re big fans of pork sugo on a Sunday afternoon.
I hope this homemade lamb ragù brings as much comfort to your table as it does to mine. If you give it a try, I’d love to hear what you think—please leave a ⭐️⭐️⭐️⭐️⭐️ rating and review below with your feedback!
And make sure to sign up for our newsletter and follow along on Instagram, TikTok, YouTube, Pinterest, and Facebook for more Well Seasoned recipes! Don’t forget to tag us on social channels when you make a recipe at #wellseasonedstudio and upload your photos below! We love seeing what you’re up to in the kitchen!
Tell Us What You Think!
If you make this recipe, don’t forget to leave a review and rating—we value your feedback and it helps us keep creating (and sharing!) free recipes. Your support means the world!
Rate this Recipe
Melt-In-Your-Mouth Slow Braised Lamb Ragu
Video
Equipment
Ingredients
- 3 lb boneless lamb shoulder, cut into 1½" pieces
- 2 Tbsp extra virgin olive oil
- 1 Tbsp Kosher salt
- ¼ tsp freshly ground black pepper
- 1 large sweet onion, diced
- 2 large carrots, peeled and diced
- 2 celery stalks, peeled and diced
- 4 cloves garlic, finely chopped, about 2-3 Tbsp
- 2 Tbsp tomato paste
- 1½ cups dry white wine
- 1 (28oz) can crushed tomatoes with basil
- 3 Tbsp fresh rosemary, finely chopped
- 2 bay leaves
- 2 Tbsp capers, roughly chopped
- ⅓ cup Kalamata olives, pits removed, olives halved
- 2 Tbsp aged balsamic vinegar
- ¼ cup heavy cream
- 1 medium lemon, zested and juiced
- Fresh basil, for serving
- Grated Parmesan, for serving
- Pasta, polenta, or rice, for serving
- Flaky sea salt, for serving
Instructions
- Brown the meat. Preheat an oven to 300°F (149°). Heat 2 Tbsp olive oil in a large Dutch oven over medium-high heat. When hot add the lamb shoulder, working in batches as needed so as not to overcrowd the pan, then season with 1 Tbsp Kosher salt and ¼ tsp freshly ground black pepper. Brown on all sides, about 10-15 minutes total. Use a slotted spoon to transfer the meat to a large plate. Do not discard drippings.
- Sauté the vegetables. Add diced onion, carrots, and celery to the pot, then cook, stirring occasionally, until softened, about 4-6 minutes. Add 4 Tbsp chopped garlic, stir well, then cook 1 minute more.
- Make the sauce. Add 2 Tbsp tomato paste, then use a spatula to help dissolve the paste. Pour in 1½ cups dry white wine, scraping the bottom of the pan to release any browned bits. Allow the wine to boil and reduce by half, about 1-2 minutes. Next, pour in 1 (28oz) can of crushed tomatoes with basil. To this, add 3 Tbsp chopped rosemary and 2 bay leaves, then return the browned lamb to the pot, along with any juices on the plate.
- Cook low and slow. Give everything a good stir, then place a lid on top and transfer to the preheated oven. Cook for 2½-3 hours, until the lamb is very tender. Discard bay leaves.
- Finish, then serve. To the ragu, add 2 Tbsp chopped capers, ⅓ cup halved black olives, ¼ cup heavy cream, 2 Tbsp balsamic vinegar, and the zest and juice of 1 lemon. Stir very well, then taste and adjust seasoning as needed. Can be served with pasta or over polenta or rice. Garnish with fresh basil and Parmesan, then serve immediately!
- To serve with pappardelle pasta: Heat about 1-2 cups of ragu at a time in a large skillet over medium-high heat. When hot, add the cooked pappardelle along with a generous splash (about ¼ cup to start) of reserved pasta cooking water. Toss until thoroughly coated, then serve with grated Parmigiano Reggiano and lots of fresh basil. Sprinkle with flaky sea salt just before serving.
Notes
- Nutrition facts do not include pasta or polenta (for serving).
- Size of lamb pieces: If you cut the lamb shoulder into cubes larger than 2 inches, plan to shred or pull the meat after cooking. At about 1½-inch cubes (as directed), the lamb becomes so tender it naturally falls apart as you stir the ragu.
- Make-ahead and storage: Braised meats and pasta sauces are perfect for prepping ahead—many even taste better the next day. Store leftovers in an airtight container in the fridge for up to 4 days.
- Freezing: Cool the ragu completely (without pasta), then transfer to a freezer-safe container for up to 3 months. Thaw overnight in the fridge or warm gently on the stovetop over medium heat. Cook fresh pasta before serving, then toss with the reheated ragu.
Thank you!! For some reason, in my area, NO ONE carries lamb shoulder! I can find boneless lamb leg, but no shoulder. On occasion, I can find lamb shanks, so I am very thankful that you put in your notes that I can use lamb shanks. Gonna try this the next time my grocer has some shanks available. I’m excited.
Oh man, that’s crazy! I know ordering meats online can be pricy, but there are definitely a lot of good options for shipping meats overnight if you ever want to go that route in the future (I’ve had to do that with things like duck breast or duck legs when my local stores are sold out, and I live in the tri-state area, so it definitely happens here too!). But yes, absolutely use lamb shanks and report back. I absolutely ADORE this ragu!! xo, Ari
Hi Ari – I’m curious, where do you get your lamb from? I’m also in the tri-state area. Wanted to try this recipe out for the holidays. Thanks!!
Hi Abbi! I buy lamb shoulder from Whole Foods, Kings, Stew Leonard’s, or my two local butcher shops. You should be able to find it at most major grocery stores and certainly any butchers in the tri-state area. Enjoy! xo, Ari
This is my absolute favorite ragu and that was a hard choice because your bolognese is also amazing! The flavor is just so complex and delicious!
Holy moly, this looks phenomenal!! I love this one too, I really think the olives and capers add the most incredible flavor. Thanks so much for sharing your photo, you knocked it out of the park!! xo, Ari
Can I substitute boneless leg of lamb? Lamb shoulder is not available near me — except if I order online.
Yes, absolutely! Both will have a similar cook time, so you shouldn’t have to change a thing. Report back and let me know what you think! Cheers, Ari
I absolutely loved this recipe. Full transparency though – I could not find lamb shoulder anywhere in the rural area where I live, so with the help of ChatGPT I substituted it for chuck roast (which I already had in my freezer). I still absolutely loved it, the flavors were absolutely spot on, but keep in mind I might not be the most accurate reviewer here!
Made this for dinner last night and we loved the flavors. The step by step directions made the recipe so easy to follow. I used wide egg noodles to serve with the Lamb Ragu. I decided the weather was too hot to use the oven instead I used my simmer burner and cooked for 2 hrs. The finished Ragu did not disappoint and we have so much leftover. Will freeze the rest. If I could give this 10 stars I would.
It’s one of my favorite ways to enjoy lamb! It’s seriously meltingly tender. Really glad you loved this one, Carol! Cheers, Ari
So delicious! I love how tender this turned out and I also love that the oven does basically all the work! I served it over garlic mashed potatoes with roasted broccoli and a side salad. Loved it!
Yes! Love when the oven does the heavy lifting for us. Looks like a perfect dinner. Thanks, Adrienne! Cheers, Ari