Print

Slow Braised Lamb Ragu with Gnocchi or Pasta Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.8 from 5 reviews

This Slowly Braised Lamb Ragu is a hearty and flavorful Italian-inspired dish featuring tender lamb shoulder simmered in a rich tomato sauce with aromatic vegetables and fresh herbs. Served over your choice of pasta or gnocchi and finished with Parmesan and cream, it's a comforting meal perfect for a cozy dinner.

Ingredients

For the Lamb Ragu

  • 2 tablespoons olive oil, divided
  • 1½ pounds lamb shoulder, excess fat trimmed and diced into 1-inch cubes
  • 2 medium carrots, finely diced
  • 1 stalk celery, finely diced
  • 1 medium yellow onion, finely diced
  • 6 cloves garlic, finely chopped or grated
  • 2 tablespoons tomato paste
  • ¾ cup low-sodium beef stock
  • 2 tablespoons balsamic vinegar
  • 1 cup low-sodium beef stock
  • 1 (28-ounce) can crushed tomatoes
  • 2 bay leaves
  • 1 sprig fresh rosemary
  • 8–10 sprigs fresh thyme
  • Kosher salt and ground black pepper, to season

For Serving

  • 16–24 ounces pasta (pappardelle, bucatini, rigatoni, etc.) or gnocchi
  • ¼–⅓ cup grated Parmesan (roughly 1 tablespoon per serving)
  • ¼–⅓ cup heavy cream (roughly 1 tablespoon per serving)
  • Additional grated Parmesan, finely chopped fresh herbs, as desired

Instructions

  1. Brown the lamb: Add 1 tablespoon olive oil to a heavy-bottomed Dutch oven over medium-high heat. Pat the lamb dry, season with kosher salt and black pepper, then brown on all sides, about 2–3 minutes per side. Work in batches to avoid overcrowding. Remove lamb and set aside. Preheat oven to 325°F (165°C).
  2. Cook the aromatics: Add remaining 1 tablespoon olive oil to the pot, reduce heat to medium. Add onion, carrots, and celery, season with salt. Cook, stirring occasionally, until softened and browned, 15–20 minutes. Add garlic and cook until fragrant, 1–2 minutes. Stir in tomato paste and cook 1–2 minutes to caramelize.
  3. Deglaze: Pour in ¾ cup beef stock and balsamic vinegar, scraping browned bits from the pot bottom. Let reduce slightly. Add remaining 1 cup beef stock, crushed tomatoes, bay leaves, rosemary, and thyme (tied in a bundle if desired). Return lamb to the pot.
  4. Braise: Cover pot and place in oven. Braise lamb for 2–2½ hours until very tender and shreddable. Remove from oven, discard bay leaves and herbs. Shred lamb and stir into sauce.
  5. Boil the pasta: Bring a large pot of salted water to a boil. Cook gnocchi or pasta to al dente per package instructions. Reserve 1 cup pasta water before draining. Drain pasta without rinsing.
  6. Finish the ragu sauce: Bring lamb ragu to a simmer on stovetop over low heat. Stir in heavy cream and grated Parmesan. Simmer gently, stirring occasionally.
  7. Combine pasta and ragu: Add cooked pasta or gnocchi to sauce, tossing gently to coat. Adjust consistency with reserved pasta water as needed. For thicker sauce, stir in extra Parmesan. Cook 1–2 minutes until sauce clings to pasta.
  8. Serve: Portion pasta into bowls and garnish with extra Parmesan and fresh herbs as desired. Serve immediately and enjoy.

Notes

  • Trim excess fat from lamb shoulder to prevent greasy sauce.
  • Browning the lamb in batches helps develop deeper flavor by ensuring good caramelization.
  • You can tie herbs with kitchen twine for easy removal after braising.
  • Reserve pasta water to adjust sauce consistency and help sauce adhere to pasta.
  • Use fresh herbs like parsley or thyme for garnish to add brightness.
  • This ragu can be made a day ahead and reheated gently; flavors deepen with time.

Find it online: https://recipeplenty.com/slow-braised-lamb-ragu-with-gnocchi-or-pasta-recipe/