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Every now and then, I like to make a truly gourmet meal that feels a bit decadent – like something you would find in a fancy French or Italian restaurant. In my opinion, a slow-cooked meaty ragu is the perfect candidate for such a dinner. Especially if it’s made with a somewhat exotic shredded meat like duck or lamb and served with fancy pasta like pappardelle or paccheri. This Gourmet Lamb Ragu is a perfect example. Make it the next time you are craving something fancy or want to impress.
Not into lamb? Try my duck ragu instead.
Notes on Gourmet Lamb Ragu
This gourmet lamb ragu is fairly easy to make. The active cook time is less than 20 minutes. Then it just needs to simmer for an hour or two. During the slow cooking process, the liquid will evaporate and the flavors will develop and meld together to form a rich luxurious sauce. Make sure you stir the sauce from time to time as it simmers. You want to prevent it from sticking to the sides or bottom of the pan.
I’ve served this ragu with pasta, polenta, and gnudi (pictured below). I like all three – go with what sounds best to you! If you go for pasta, use a sturdy pasta like pappardelle, paccheri, or rigatoni. Gnocchi is another popular option for lamb ragu. Just follow the cooking instructions on the package.
Suggested Pairings:
I don’t think sides are necessary for this dish. If you do want a side, I’d go with a simple green salad and/or a loaf or French bread. For the wine, I’d pick a medium or full-bodied red. We had Tensley Syrah from Santa Barbara, California. If you would prefer an Italian wine I’d try a Chianti Classico Riserva or a Montepulciano d’Abruzzo.
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Lamb Ragu
- Prep Time: 20
- Cook Time: 2 hours
- Total Time: 2 hours 20 minutes
- Yield: 4 servings 1x
- Cuisine: Italian
Description
This Gourmet Lamb Ragu is luxurious! Serve it with a fancy pasta, polenta, gnocchi, or gnudi!
Ingredients
- ¼ cup olive oil
- 1 ½ lb lamb shoulder, cut into 1 inch cubes
- 1 small onion, finely diced
- 2 celery stocks, finely diced
- 1 large carrot, finely diced
- 2 garlic cloves, minced
- 1 tbsp tomato paste
- 1 cup red wine (I used zinfandel)
- 1 28 oz can diced tomatoes
- 3 cups chicken stock
- 2 bay leaves
- 2 tsp dried thyme
- 1 tsp fennel seeds
- ¼ tsp crushed red pepper (or ½ if you want more heat)
- ½ tsp cumin
- 1 tsp coriander
- 1 large sprig rosemary
- ½ tsp salt
- ¼ tsp black pepper
- 1 lb pasta (I like rigatoni or pappardelle for this hearty ragu) or gnocchi
Garnish with:
- olive oil for pasta and drizzling
- grated pecorino or Parmesan cheese
- fresh mint leaves, chopped
Instructions
- Heat olive oil in a large dutch oven over medium heat. Add the lamb. Cook stirring occasionally until meat has browned (about 10 minutes).
- Add the onion, celery, and carrots. Cook 2 minutes. Add the garlic and cook 1 minute more. Add the tomato paste and stir to combine with other ingredients.
- Add the red wine. Stir well. Make sure the stew is not sticking to the bottom of the pot or the sides. Cook for 4 to 5 minutes, until the wine has partially evaporated.
- Add the canned tomatoes and their juices. I add them one by one, crushing them with my hands as I go. Add the stock and the herbs and spices. Bring the mixture to a boil and then reduce the heat to medium-low.
- Simmer the sauce uncovered until the liquid evaporates and the ragu is thick and dark brown in color (approximately 1.5 hours). Be sure to stir the ragu occasionally to keep it from sticking to the bottom or sides of the pot. Once the ragu is ready, use 2 forks to shred the lamb. It should be very tender and easy to shred.
- When the ragu is about 30 minutes from being done, bring a pot of salted water to boil. Cook the pasta according to the package instructions. Drain and set aside.
- Serve your ragu on top of a bed pasta. Garnish with fresh mint and cheese.
Keywords: ragu, lamb, italian
