Melt-In-Your-Mouth Slow Braised Lamb Ragu
There's nothing quite as comforting as a rich, deeply flavored sauce, and this Slow Braised Lamb Ragu is a reader favorite! Tender lamb shoulder is braised in white wine and tomatoes with lots of fresh herbs, then finished with capers, olives, lemon juice, and balsamic. The end result is well-balanced and robustly flavored. We love it with pappardelle pasta, but it's also fantastic over creamy polenta, gnocchi, or on top of rice.
Servings: 8 servings
Calories: 310kcal
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
- Note: Nutrition facts exclude pasta or polenta.
- Lamb size: Cut to ~1½-inch pieces so the meat falls apart as it cooks. Larger chunks may need shredding.
- Make ahead & storage: Ragu can be made ahead and refrigerated airtight for up to 4 days.
- Freezing: Freeze cooled ragu (without pasta) up to 3 months. Thaw overnight or reheat gently, then toss with fresh pasta.
Nutrition
Calories: 310kcal | Carbohydrates: 17g | Protein: 24g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 77mg | Sodium: 1274mg | Potassium: 826mg | Fiber: 4g | Sugar: 9g | Vitamin A: 3447IU | Vitamin C: 21mg | Calcium: 86mg | Iron: 4mg
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