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Slow Braised Lamb Ragu

Recipe Snapshot



Total Time

4 hours




Preheat an oven. 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 salt and freshly ground black pepper. Brown on all sides.

Brown the meat


Use a slotted spoon to transfer the browned lamb to a large plate before sautéing the aromatics, or soffritto (onions, carrots, and celery).

Saute the vegetables


Cook before adding garlic, tomato paste, and fresh herbs, then deglaze with white wine. Be sure to scrape up any browned bits on the bottom of the pan. Add crushed tomatoes to make the sauce.

Deglaze with wine


Add the browned lamb, along with any juices, bring to a simmer, then cover with a tight fitting lid and transfer to a preheated oven. Cook low and slow until the lamb is tender and falling apart.

Return the meat to the pan


Stir in the last remaining ingredients: capers, olives, lemon zest, lemon juice, balsamic vinegar, and basil. Taste, adjust seasoning, then serve!

Finish, then serve


To serve with pappardelle pasta


Toss until thoroughly coated, then serve with grated Parmigiano Reggiano and lots of fresh basil.

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