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The Best Slow-Braised Lamb Ragu Recipe

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★★★★★

4.5 from 114 reviews

This slow-braised lamb ragu recipe features tender lamb shoulder cooked with crispy pancetta, aromatic vegetables, and a rich, flavorful tomato and red wine sauce. Perfectly simmered to develop deep savory notes and enhanced with Calabrian chili paste for a subtle kick. Serve over your choice of pasta or alongside crusty bread or polenta for a comforting Italian-inspired meal.

Ingredients

Scale

For the Ragu:

  • 2 tablespoons extra-virgin olive oil
  • 4 ounces thick-cut pancetta, diced into ½-inch cubes
  • 1 ½ pounds lamb shoulder, trimmed of excess fat to 18 ounces, cut into 2 or 3-inch pieces
  • Salt and black pepper
  • 1 medium onion, finely diced
  • 1 medium carrot, finely diced
  • 1 stalk celery, finely diced
  • 6 cloves garlic, finely minced
  • 1 ½ teaspoons Calabrian chili paste or ½ teaspoon red pepper flakes
  • 2 tablespoons tomato paste
  • 2 sprigs fresh rosemary
  • 1 cup dry red wine
  • 1 cup tomato passata, freshly pureed or store-bought
  • 1 cup water
  • 2 teaspoons brown sugar

For Lamb Ragu Pasta (Optional):

  • 12 ounces dried pasta, such as pappardelle, mafaldine, or cavatelli
  • ½ cup whole-milk ricotta cheese, homemade or store-bought
  • Zest from 1 lemon
  • Salt and black pepper
  • ¼ cup finely minced parsley

Instructions

  1. Crisp the pancetta: Heat 2 tablespoons of extra-virgin olive oil in a large dutch oven or heavy-bottomed pot over medium heat. Add the diced pancetta and sauté for 4 to 5 minutes until crispy. Remove and place on a paper towel-lined plate to drain.
  2. Sear the lamb: Season the lamb shoulder pieces generously with salt and black pepper. Increase the heat to medium-high and arrange the meat in a single layer. Sear the first side until browned, about 5 to 6 minutes, then flip and sear the other side for about 3 minutes. You may need to work in batches to avoid overcrowding. Remove the lamb and set aside.
  3. Cook the aromatics: Using the same pot, sauté the onion, carrot, celery, and garlic over medium heat for 8 to 10 minutes until softened and lightly browned. Season with salt and pepper, adjusting heat or adding a splash of water if browning occurs too quickly.
  4. Add the pastes: Stir in Calabrian chili paste, tomato paste, and rosemary sprigs. Continue sautéing for 3 to 4 minutes until the tomato paste caramelizes and sticks slightly to the pan.
  5. Deglaze: Increase the heat to medium-high, pour in the red wine, and scrape the bottom of the pot with a wooden spoon to loosen browned bits. Cook for 3 to 4 minutes until the wine reduces by half and the alcohol scent fades.
  6. Simmer: Return the lamb and pancetta to the pot. Add tomato passata, water, a pinch of salt, and brown sugar. Bring to a boil, then reduce heat to maintain a gentle simmer. Cover and cook for 1 hour. Then uncover and simmer for an additional 45 minutes to 1 hour and 15 minutes until the lamb is tender, stirring occasionally and ensuring the meat remains submerged.
  7. Shred the meat: Remove rosemary sprigs and let the ragu cool slightly. Shred the lamb using forks or hands, then season with additional salt and pepper as needed.
  8. Serve: Serve the lamb ragu hot with crusty bread, polenta, or cooked pasta tossed with the sauce. For pasta, cook 12 ounces dried pasta according to package directions, drain, and mix with ragu. Top with ricotta, lemon zest, parsley, and season with salt and pepper.

Notes

  • Trim excess fat from the lamb shoulder to avoid overly greasy sauce.
  • Do not overcrowd the pan when searing lamb to ensure proper browning.
  • Use dry red wine with good flavor as it impacts the depth of the sauce.
  • Make sure the lamb is fully submerged when simmering uncovered to prevent drying.
  • Optionally, serve with polenta or crusty bread instead of pasta.
  • The Calabrian chili paste adds a mild heat; substitute with red pepper flakes if preferred.
  • Leftover ragu improves in flavor after a day and freezes well.

Keywords: lamb ragu, slow braised lamb, Italian lamb recipe, lamb shoulder ragu, pasta with lamb sauce, comfort food, slow cooked lamb

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