Lamb Ragu

Rating: 4.6 stars
5 Ratings
  • 5 star values: 3
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

The lamb offers a rich flavor while the fresh herbs give it the garden aroma and the citrus zest brings it to life! Serve with pasta.

By Dionysus

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Recipe Summary

prep:
30 mins
cook:
3 hrs
total:
3 hrs 30 mins
Servings:
6
Yield:
6 servings
Nutrition Info
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Directions

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

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  • 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 degrees F (175 degrees C).

  • Stir onion, celery, carrot, fennel, and garlic into the rendered fat remaining in the Dutch oven; season with salt. Cook and stir the vegetables in the hot fat, scraping the bottom of the pot to release any dark bits of meat stuck, until the vegetables are softened, about 10 minutes.

  • Return lamb shoulder to the Dutch oven along with any juices accumulated on the platter; add tomatoes and white wine. Bundle marjoram, thyme, and rosemary together with kitchen twine; add to the Dutch oven and submerge in liquid. Place a cover on the Dutch oven, bring the liquid in it to a boil, and transfer pot to the oven.

  • Bake in preheated oven for 1 hour. Pour 1 cup water into the Dutch oven and continue cooking for 1 hour more.

  • Remove lamb to a cutting board, cut into small pieces, and return to the Dutch oven. Pour remaining 1 cup water over the lamb and stir.

  • Cook until lamb is tender, about 30 minutes more.

  • Stir rosemary, orange zest, and red pepper flakes into the lamb mixture. Add more water if the mixture is too thick.

Nutrition Facts

Per Serving:
450 calories; protein 21.9g; carbohydrates 16.1g; fat 24.9g; cholesterol 77.2mg; sodium 356.7mg. Full Nutrition
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Reviews (5)

Read More Reviews

Most helpful positive review

Howard
Allstar
Rating: 4 stars
10/09/2017
I was looking forward to making this for awhile and everything came together for us today. I enjoy ragu particularly the veggies. This recipe is time intensive, but simple to make. Three observations - first I did not use the 3rd cup of water, the consistency was where I wanted it so I omitted it. Second, during the step where you take the lamb out and cut it into smaller pieces, I simply put the pieces in a large metal bowl and used to forks to shed it, that worked out great. This final item is a suggestion, I tuned up the sauce all day as it was cooking, then I zested a whole orange (about 1 Tablespoon) and put it in at the end with the Rosemary and Pepper Flakes as directed. Honestly the amount of orange zest over powered the other flavors. Next time I will add a 1/2 Teaspoon of Zest and see if more is required from there. Thank you for the very good meal! Read More
Helpful
(5)
5 Ratings
  • 5 star values: 3
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
Howard
Allstar
Rating: 4 stars
10/09/2017
I was looking forward to making this for awhile and everything came together for us today. I enjoy ragu particularly the veggies. This recipe is time intensive, but simple to make. Three observations - first I did not use the 3rd cup of water, the consistency was where I wanted it so I omitted it. Second, during the step where you take the lamb out and cut it into smaller pieces, I simply put the pieces in a large metal bowl and used to forks to shed it, that worked out great. This final item is a suggestion, I tuned up the sauce all day as it was cooking, then I zested a whole orange (about 1 Tablespoon) and put it in at the end with the Rosemary and Pepper Flakes as directed. Honestly the amount of orange zest over powered the other flavors. Next time I will add a 1/2 Teaspoon of Zest and see if more is required from there. Thank you for the very good meal! Read More
Helpful
(5)
Mary
Rating: 4 stars
02/13/2019
Orange zest was a lovely addition Read More
Helpful
(2)
chefburl
Rating: 5 stars
04/11/2016
I used frozen pearl onions that I caramelized before adding to ragu. I served this (along with other dishes) for a Easter buffet. It was the most complemented item I served. The chili flakes added just enough bite at the end to make you want to take another bite!! Read More
Helpful
(2)
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KimcheeMomma
Rating: 5 stars
06/17/2019
This was a 4 star for me but 5 star for my friend and her husband. I will give it the benefit of the doubt and round up since I was using leftover lamb from a whole lamb we had catered for a party. To say we were lambed out was an understatement! It was super easy to throw together and the flavor is spot on. It does take time for all of the flavors to develop so don t try to cook for a shorter time and expect the same result. I used leftover cooked lamb that was cooked in a simple Mediterranean way so i don t believe it changed the flavor of the recipe in any way. It was great right out of the pot and even better the next day. You could def make ahead for a dinner party and just reheat right before serving. Read More
CivilizedRedneck
Rating: 5 stars
12/10/2019
I made this a couple of years ago and remember it being delicious. It s hard to find fresh herbs (rosemary thyme and especially marjoram) in rural Louisiana since virtually no grocery stores stock them and lamb is only available around Christmas or Easter. I just omitted the marjoram and used a tiny bit of oregano instead since they re similar in flavor but not strength. Also I used a Pinot noir instead of white wine. It makes quite the hearty and delicious meal. Read More
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