For an even richer flavor, use bone-in lamb shoulder. This will require a longer braising time. If you don't have fresh herbs, you can substitute with 1 teaspoon of dried Italian herb blend, added along with the tomatoes and wine. Serve this ragù over pappardelle, tagliatelle, or your favorite pasta. It's also delicious served over creamy polenta or mashed potatoes. Leftovers can be stored in the refrigerator for up to 3 days, or frozen for up to 2 months.
Braised Lamb Ragù
-
PREP TIME30 mins
-
COOK TIME3 hrs
-
TOTAL TIME3 hrs 30 mins
-
SERVING6 People
-
VIEWS19
Indulge in the exquisite depth of flavor in this Braised Lamb Ragù, where tender lamb shoulder slow-cooks in a symphony of red wine, aromatic herbs, and vibrant tomatoes. A touch of orange zest elevates this rustic dish to a culinary masterpiece. Prepare to be transported!
Ingridients
Adjust Servings
Nutrition
-
Carbohydrate16 g
-
Cholesterol77 mg
-
Fiber4 g
-
Protein22 g
-
Saturated Fat8 g
-
Sodium357 mg
-
Sugar7 g
-
Fat25 g
-
Unsaturated Fat0 g
Follow The Directions
01
StepIn a large Dutch oven or heavy-bottomed pot, heat olive oil over medium-high heat. (5 minutes)
02
StepSeason lamb shoulder generously with salt and pepper. Sear in batches until deeply browned on all sides. Transfer to a platter. (20-30 minutes)
03
StepPreheat oven to 325 degrees F (165 degrees C). (5 minutes)
04
StepAdd onion, celery, carrot, fennel, and garlic to the pot. Season with salt. Sauté until softened, scraping up any browned bits from the bottom of the pot. (10 minutes)
05
StepReturn lamb to the pot, along with any accumulated juices. Add crushed tomatoes and red wine. Stir well. Tie marjoram, thyme, and rosemary sprigs together with kitchen twine and add to the pot, submerging them in the liquid. (5 minutes)
06
StepCover the Dutch oven and bring to a simmer on the stovetop. Transfer to the preheated oven and braise for 1 hour. (60 minutes)
07
StepAdd 1 cup of water to the pot, stir, and continue braising for another hour. (60 minutes)
08
StepRemove lamb from the pot and shred or cut into smaller pieces. Return the lamb to the pot. Add the remaining 1 cup of water and stir to combine. (5 minutes)
09
StepContinue to braise the ragù in the oven until the lamb is incredibly tender and the sauce has thickened, about 30 minutes more. (30 minutes)
10
StepStir in chopped rosemary, orange zest, and red pepper flakes. Add more water if the mixture seems too thick. (5 minutes)
YOU MAY ALSO LIKE
RECIPE REVIEWS
LEAVE A REVIEW
Please Rate
Kara Krajcik
Jun 22, 2025Emily K.: 'I added a pinch of cinnamon for a little extra warmth. Delicious!'
Braxton Heathcote
Jun 12, 2025Brian W.: 'I made it with venison, and it was fantastic!'
Theodore Prosacco
Jun 8, 2025David L.: 'I used chianti instead of red wine, and it turned out great.'
Charlene Bednar
Jun 1, 2025John B.: 'The lamb was so tender, it melted in my mouth. My family loved it!'
Gregorio Macgyver
May 24, 2025Sarah M.: 'This is the best ragù I've ever made! The orange zest is a game changer.'
Gerson Beier
May 15, 2025Jessica P.: 'Followed the recipe exactly and it was perfect. Highly recommend!'
Ward Walker
May 6, 2025Karen T.: 'The fresh herbs make a huge difference in the flavor, the aroma filled my kitchen.'
Greyson Bernhard
Apr 29, 2025Ashley G.: 'Easy to follow recipe, and the result was restaurant-quality.'