Braised Lamb Ragù

Name: Braised Lamb Ragù
Total time: 180 min
Yield: 6 Servings
Ingredients: ¼ cup olive oil; 2 pounds boneless lamb shoulder, cut into 2-inch pieces; 🧅 1 onion, cut into small dice; 1 celery rib, cut into small dice; 🥕 1 carrot, cut into small dice; ½ large fennel bulb, cut into small dice; 🧄 4 cloves garlic, thinly sliced; 1 teaspoon red pepper flakes; 🍅 1 (28 ounce) can Italian-style peeled tomatoes, crushed by hand; 2 ½ cups red wine; 💧 3 cups water, divided, or more as needed; 4 sprigs fresh marjoram; 3 sprigs fresh thyme; 3 sprigs rosemary, leaves stripped and chopped; 1 sprig fresh rosemary; 🍊 1 orange, zested

Cost $30, save $25

Source: Recommended by CookPal

180 Min
6 Servings
$30

Braised Lamb Ragù

Cost $30, save $25

Source: Recommended by CookPal

180 Min
6 Servings
$30

INGREDIENTS

Oil
- ¼ cup olive oil
Meat
- 2 pounds boneless lamb shoulder, cut into 2-inch pieces
Vegetables
- 🧅 1 onion, cut into small dice
- 1 celery rib, cut into small dice
- 🥕 1 carrot, cut into small dice
- ½ large fennel bulb, cut into small dice
Aromatics & Seasoning
- 🧄 4 cloves garlic, thinly sliced
- 1 teaspoon red pepper flakes
Sauce Base
- 🍅 1 (28 ounce) can Italian-style peeled tomatoes, crushed by hand
- 2 ½ cups red wine
- 💧 3 cups water, divided, or more as needed
Herbs & Finishing
- 4 sprigs fresh marjoram
- 3 sprigs fresh thyme
- 3 sprigs rosemary, leaves stripped and chopped
- 1 sprig fresh rosemary
- 🍊 1 orange, zested

STEPS

Heat olive oil in a Dutch oven over medium-high heat.

Season lamb shoulder with salt and pepper; cook in hot oil until well-browned on all sides, 20 to 30 minutes. Remove shoulder to a platter.

Preheat oven to 350°F (175°C).

Cook onion, celery, carrot, fennel, and garlic in the rendered fat over medium heat, stirring until softened, about 10 minutes.

Return lamb to the Dutch oven, add tomatoes, wine, and bundled herbs tied with kitchen twine; bring to a boil, cover, and transfer to the oven.

Braise in the oven for 1 hour. Stir in 1 cup of water and continue cooking for another hour.

Remove lamb, shred into smaller pieces, and return to the Dutch oven. Stir in remaining water and cook for another 30 minutes.

Stir rosemary, orange zest, and red pepper flakes into the ragù before serving. Add more water if needed.

NUTRIENTS

Per 1 serving

🔥

450

Calories

22
Protein
16
Carbs
25
Fats

💡 Use fresh herbs to maximize flavor and aroma.Serving over wide pasta like pappardelle helps absorb the rich sauce beautifully.For a budget-friendly option, substitute lamb shoulder with a cheaper cut like lamb neck.