Get ready to embark on a flavour-packed journey with homemade lamb ragu. This a hearty and comforting dish that will transport you to the rustic landscapes of Italy. This recipe combines tender lamb shoulder, a robust red wine and a medley of colourful vegetables to create a rich and satisfying ragu. Let’s dive into what makes this dish so special.
Originating from the culinary traditions of Italy, lamb ragu showcases the country’s passion for slow-cooked, flavorful dishes. The succulent lamb shoulder, known for its tender texture and deep flavour, is the star of this recipe. The red wine sauce adds depth and complexity, infusing the dish with rich and aromatic notes.
Beyond its incredible taste, homemade lamb ragu offers several health benefits. Lamb is a nutrient-rich meat that provides high-quality protein, essential vitamins, and minerals such as iron and zinc. The vegetables, including peppers and carrots, contribute additional vitamins, fibre, and antioxidants to the dish. This combination of ingredients makes for a wholesome and nourishing meal.
When you take a forkful of homemade lamb ragu, you’ll experience a harmonious blend of flavours. The slow-cooked lamb melts in your mouth, while the red wine sauce adds a robust and tangy undertone. The peppers and carrots bring a touch of sweetness and freshness, balancing out the richness of the dish.
This versatile ragu can be enjoyed with a variety of pasta shapes, such as tagliatelle or pappardelle, or paired with crusty bread for a comforting meal. It’s perfect for gatherings with loved ones or when you want to treat yourself to a restaurant-quality dish at home.
So, gather your ingredients, braise that lamb shoulder to perfection, and savour the mouth watering flavours of homemade lamb ragu. With its rustic charm, potential health benefits, and irresistible taste, this dish is sure to become a favourite on your dinner table
Equipment: You’ll just need basic kitchen equipment like a set of Electronic scales and a large, lidded and heavy bottomed Stock pot
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Lamb Ragu Recipe
Lamb Ragu
Equipment
Ingredients
- 3 tbsp Olive oil
- 2 large Carrots (Finely chopped)
- 2 large Onion (Finely chopped)
- 2 Red peppers (Finely chopped)
- 100 grams Pancetta (Or bacon)
- 1 Bay leaf
- 500 grams Lamb shoulder (1cm cubes)
- 200 ml Red wine (See recipe notes for wine choice)
- 1 can Chopped tomato (Approx 400g, best quality you can find)
- 300 ml Chicken stock
- 500 grams Rigatoni/ Cannelloni pasta
Garnish
- 40 grams Parsley
- 100 grams Pecorino/ Parmesan cheese
Instructions
Prep
- Chop onions, carrots and peppers into a small dice
- Dice the lamb shoulder into rough 1cm cubes
- Weigh/ measure all ingredients
To Make
- Add 1 tbsp of olive oil to your stock pot to warm over a high heat. Add the lamb and a strong pinch of salt and cook until brown, stirring frequently. Remove with a slotted spoon and place to the side onto a warmed plate. Cook in 2 batches
- Reduce the heat to medium and add 2tbsp of olive oil to your stock pot and add onion, carrot and peppers. Cook slowly until soft, stirring frequently (5-10 minutes)
- Add the pancetta to the softened vegetables and cook for 2-3 minutes, stirring frequently
- Reintroduce the lamb, and any juices, into the vegetables, followed by the red wine. Simmer until half of the wine has evaporated whilst stirring constantly and scraping any browned bits from the bottom of the pot
- Add tomato, chicken stock and bay leaf and mix well. Reduce the heat to low
- Season with salt and pepper, mix again and partly cover with a lid. Cook on the lowest heat for around 2hrs, stirring regularly
- Just before the end of the cooking time, cook your pasta in a deep pan of salted, boiling water for the recommended time
- When cooked to your liking, drain the pasta and add it to the pot of ragu. Stir well and allow to mingle for a couple of minutes
To Serve
- Spoon into warmed, deep pasta bowls and garnish with a good sprinkling of chopped parsley and a bowl of the freshly grated parmesan cheese to share
Notes
- I would choose a full bodied red wine, with above moderate tannins and good acidity… Something like a Montepulciano d’Abruzzo, a Barolo or a Syrah/Shiraz will do the trick
Really tasty. My favourite pasta dish!
So glad you liked it x