Rich and Meaty Lamb Ragu Recipe
This post may contain affiliate links. Please read our Disclosure Policy.
Rich and Meaty Lamb Ragu is an incredibly flavorful dish that combines tender chunks of lamb, aromatic herbs, and a rich wine-tomato sauce to create something truly special that’s perfect for entertaining, holidays, or when you’re craving an amazing comfort meal.
The beauty of this dish is that it gets better the longer it cooks. I often let mine simmer all afternoon, filling the house with incredible aromas that have everyone asking “when’s dinner?” long before it’s ready.
Why I Love This Lamb Ragu Recipe
I’ll be honest – I used to be one of those people who claimed they “didn’t like lamb.” It wasn’t until I made this recipe that I realized I’d been missing out on something amazing! This lamb ragu has officially become one of my favorite meals. Give it a try and see if this Lamb Ragu recipe makes you fall in love with lamb too.
What makes this recipe so special is how the long, slow braising transforms tough cuts of lamb into fork-tender pieces that practically melt in your mouth. The combination of red wine, fresh herbs, and tomatoes creates a sauce that’s rich and complex without being heavy. Even my pickiest family members ask for seconds!
Choosing the Best Lamb for Ragu
Not all lamb cuts are created equal when it comes to making ragu! Here are the best options:
- Boneless Leg of Lamb: This is my go-to choice. It has great flavor and becomes incredibly tender when braised. Cut it into 1½ to 2-inch chunks.
- Lamb Shoulder: Another excellent braising cut that’s often more budget-friendly than leg. It has slightly more fat, which adds richness to the sauce.
- Lamb Stew Meat: If your butcher sells pre-cut lamb stew meat, that works perfectly too. It’s often cheaper to cube your own. Just make sure the pieces are good-sized chunks.
Pro tip: Ask your butcher to cut the lamb for you if you’re not comfortable doing it yourself. Most are happy to help. However, since we shred the meat at the end, it doesn’t have to be perfect.
Key Ingredient Notes
While you’ll find the full ingredient list in the recipe card below, here are some important ingredients to pay attention to:
- Fresh Rosemary: Don’t skip this! Tie the sprigs together with kitchen string so they’re easy to remove later. Fresh makes all the difference over dried.
- Red Wine: Use something you’d actually drink. A good Chianti or Cabernet Sauvignon works beautifully. The wine adds incredible depth to the sauce.
- Whole Plum Tomatoes: I love crushing these by hand – it gives the sauce a rustic texture that’s perfect for ragu.
- Good Olive Oil: Since we’re browning the meat in it, use a quality olive oil that can handle high heat.
Pro Tips for Perfect Lamb Ragu
Before you start cooking, here are some helpful tips I’ve learned from making this dish many times:
- Brown in Batches: Don’t crowd the pot! Brown the lamb in batches to get a deep, caramelized crust. This step is crucial for flavor.
- Low and Slow: After browning, keep the heat at medium-low. We want a gentle simmer, not a rolling boil.
- Shred at the End: When the lamb is done cooking, use two forks to shred any larger pieces. This helps distribute the meat throughout the sauce.
- Taste and Season: Always taste at the end and adjust salt and pepper. The flavors develop so much during cooking that you’ll likely need to add more seasoning.
- Make it Ahead: This ragu tastes even better the next day! The flavors have more time to meld together.
How to Serve Lamb Ragu – So Many Delicious Options!
One of the things I love most about this ragu is how versatile it is. Here are my favorite ways to serve it:
Over Pappardelle Pasta: The classic choice! The wide, flat noodles are perfect for catching all that rich sauce. Toss with a little pasta water and top with freshly grated Parmesan.
With Creamy Polenta: This is how I first served it, and it’s still my favorite! The creamy, cheesy polenta is the perfect base for the rich ragu. Make it extra special by stirring in some mascarpone or extra Parmesan.
Want to save this recipe?
We'll email this post to you, so you can come back to it later!
I'd like to receive more tips and recipes from Hostess At Heart!
Over Mashed Potatoes: Think of it as an elevated shepherd’s pie! Creamy mashed potatoes soak up all that delicious sauce. For extra indulgence, try garlic mashed potatoes or cheesy mashed potatoes.
With Gnocchi: Pillowy potato gnocchi are like little flavor sponges. Toss them gently with the ragu and finish with fresh herbs and Parmesan.
Other Great Options: Try it over risotto, with crusty bread for dipping.
Storage and Leftovers
This lamb ragu will keep beautifully in the fridge for up to 4 days stored in an airtight container. To reheat, simply warm it gently on the stovetop over low heat, adding a splash of broth or water if it seems too thick.
If you want to prep ahead, you can make the entire ragu up to 2 days in advance. In fact, it tastes even better after sitting overnight! This recipe also freezes wonderfully for up to 3 months. Freeze in individual serving sizes for easy weeknight dinners.
For slow cooker lovers: After browning the meat and vegetables, transfer everything to your slow cooker and cook on HIGH for 4 hours or LOW for 8+ hours. The longer cooking time just makes it more tender!
Variations to Try
- Moroccan-Inspired: Add a cinnamon stick and a pinch of ground cinnamon for warmth, plus some dried apricots in the last hour of cooking.
- Greek-Style: Replace the sage with fresh oregano and add a handful of kalamata olives.
- Spicy Version: Add a pinch of red pepper flakes with the garlic for a gentle heat.
- Wine-Free: Replace the red wine with additional beef or vegetable broth, though you’ll miss some of the depth of flavor.
Related Recipes You’ll Love
If you enjoy this Rich and Meaty Lamb Ragu, I bet you’ll also love some of my other hearty, comfort food dishes! My Beef Caldereta is another amazing braised dish with tender beef in a rich tomato-based sauce that’s perfect for special occasions. For another lamb lover’s dream, try my Lamb Bolognese, which uses similar flavors but in a more traditional pasta sauce format. And when you want something completely different but equally comforting, my Chicken and Biscuit Casserole is always a family favorite that brings everyone to the table!
In Conclusion
This Rich and Meaty Lamb Ragu has completely converted me from a lamb skeptic to a lamb lover! The combination of tender, flavorful meat and rich, wine-scented sauce makes it stand out from any other braised dish I’ve tried. It’s become my go-to recipe for special occasions and cozy Sunday dinners.
The best part is that while it takes time to cook, most of that is hands-off simmering time. You can start it in the afternoon and have an incredible dinner waiting for you. Please let me know in the comments if you try it and what you think! I love hearing how my recipes turn out in your kitchens.
Rich and Meaty Lamb Ragu Recipe
Equipment
Ingredients
- 2 pounds lamb cut 1-1/2 to 2 inch chunks (I used a boneless leg of lamb)
- 2 yellow onions peeled and roughly chopped into large chunks
- 4 fresh rosemary sprigs tied together with kitchen string
- 3 tbsp fresh sage about 6 leaves
- 8 cloves garlic peeled and chopped
- 1 large carrot peeled and sliced into thin rounds
- Salt and freshly ground black pepper
- Olive oil
- 2 cups red wine
- 28 ounce whole plum tomatoes canned
- Freshly grated Parmesan for garnish
Instructions
- Thoroughly salt and pepper the chunks of lamb. Set aside.
- Drizzle olive oil to thinly cover the bottom of an oven-proof Dutch oven or heavy stockpot over medium-high heat. When the oil is hot, brown the lamb in batches if necessary. You want the meat deeply browned. Each batch can take up to 10 minutes. Don't crown or meat will steam, not brown. Don't worry about the meat drying out. You want the flavor of the browned meat. Remove each batch of meat to a bowl after browning.
- When the meat is thoroughly browned, add the onions and lower the heat to medium-low. Cook slowly for 10 minutes or until golden brown. Add the rosemary, sage, garlic, and carrots. Reduce heat to medium-low and sauté until vegetables are softened about 5 minutes.
- Add wine and simmer until liquid has reduced by half, about 10 minutes. Add the tomatoes to the pot. Squeeze the tomatoes in your hand over the pot to crush them and then add your meat back in. Simmer in the oven 3 to 4 hours, stirring occasionally. (I simmer mine all afternoon.)
- You can put everything into a slow cooker and cook for 4 hours on HIGH or at least 8 hours (or longer) on LOW. The longer it cooks the more tender it will be. When ready to serve, go through with two forks and shred any remaining chunks of meat. Season with additional salt and pepper to taste.
- Serve over pappardelli pasta, gnocchi, polenta, or mashed potatoes.
Notes
- Prep time includes browning time
- This recipe can cook up to 16 hours in the slow cooker for ultra-tender results
- The ragu tastes even better the next day – make it ahead for best flavor!
- Freezes beautifully for up to 3 months
Nutrition
Nutritional Disclaimer
This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.
Did you enjoy this recipe? Don’t forget to pin it for later and follow me on Pinterest for more delicious recipes like this one!
This Lamb Ragu Recipe was first released on March 22, 2016. It’s been updated to enhance our readers’ experience. No changes were made to the actual recipe.
Oh my goodness, I am a ninny when it comes to eating lamb too, but THIS looks amazing!!
Thank you, Kathleen!
This ragu looks delicious. Thanks for sharing. Pinned and stumbled.
Thank you so much for sharing! I really appreciate your support.
Julie, this looks so good. And I like that you put it over cheesy polenta instead of pasta, it’s a nice twist. I’m a huge fan of slow roasted lamb, so this is a recipe I’ll definitely need to come back to 🙂
Thank you Natalie! It will definitely be a mainstay for special meals for us too!
This sounds so full of flavor! Love the pictures Julie!
Thank you Lynz! It is definitely a favorite of ours.
The perfect Easter meal Julie. Your lamb looks delicious, I love slow cooked lamb , it’s the best way to cook it. Thanks for sharing, pinned for later x
Thank you Sarah! I hope you had a great Easter weekend too!
Nothing is better than a glorious lamb ragu, and this looks the most glorious of all that I’ve seen!! The flavors, sound amazing and it looks hearty and delicious!! Now I wish I had bought that lamb in the weekend to make this…
Thank you so much Dini! I hope you had a wonderful weekend!
I love lamb and I LOVE that you served it with polenta. I’m not sure I would’ve thought of that myself but I know I would love it.
Thank you Christine! It was a match we really loved!
Is this the ragu you mentioned? If so glad you re-made it, it looks fantastic!
Thank you Caroline! It was so delicious! Yes it is, I originally deleted all of my photos like a real bone head! Happy Easter Caroline!
This does look delicious, especially with that creamy polenta. My only problem with lamb is that I can’t find a good source of it always, unless I can order some from a local farmer when it’s available. Most of what is in the grocery stores has been brought all the way from New Zealand! However, I am going to see if I can get some at one of the local butchers because I have decided this is what I want for Easter dinner. Wish me luck!
I feel your pain Hilda! We can’t get fresh seafood. It’s all frozen, thawed and often mushy. I sincerely hope you are able to find some lamb! If you make this please let me know what you think. Next time I’ll double the recipe and freeze it in serving sizes. It would be like gold in my freezer!
Love the idea of serving it over the polenta.
Thank you Nadia! It just made sense to me too.
Your ragu really sounds delicious Julie as I love lamb! I’m glad you like it now as it can be used in so many ways 🙂
Judi, what is so weird is I’m the one who likes everything and John is Mr. Picky, but it was reversed with lamb. I think I had it once and it was so gamey that it just didn’t sit with me. I’m over it now thank goodness!
Julie, this sounds too good. I adore slow cooked lamb and beef and the way they suck up that special red wine flavour, so this is right up there for me. How clever to make the simple change from potatoes to polenta as well.
Thank you Jane! I’m with you on meat and wine. It’s divine!
This seriously has me sooo hungry! I love lamb, and that flavorful sauce over polenta? I love it. I have never served a sauce like this over polenta but I love the idea. Pinning this!
Thank you so much Meghan!
Oh wow this looks so amazing! I looks so homely and the meat looks falling-apart-perfect!
Awe thank you so much Petra.
Isn’t it just wonderful when you find a new favorite dish? Love how hearty and cozy this dish looks, Julie! And two hi-fives for working not one, but TWO glasses of red wine into this dish. 🙂
Thank you! I wonder how mac and cheese would turn out with a bit of white wine? LOL.
“I officially have changed my lamb mantra with I love it!” I love that! What can be better than lamb, polenta and red wine??? We eat polenta very often and we also love lamb. You just gave me an idea for this weekend – thank you, Julie! 🙂
Thank you Ana! Please let me know how you like it if you make it. How’s the blog going?
Julie, I know nothing about lamb, other than the meat needs to be extremely fresh. I’m scared of it. You’re helping me get over my fears with this!
I didn’t even know that Debbie! I was a lamb chicken too, but this recipe is out of the park!
Oh my….lamb, just in time for Easter. I always associated a roast lamb with the Easter holiday. I love lamb myself, but have a few friends who cannot handle it. Your recipe sounds wonderful, and oddly enough, I’ve never cooked polenta before and always wanted to know how. So I cheated this past week and bought polenta from Trader Joes in a tube. They told me to cut it in rounds and pan fry them. I also saw Chef Mimi’s blog with her version of “the other polenta”. So tell me, how did you cook yours? The lamb looks lovely over that yellow.
Thank you so much Loretta! Lamb reminded me of Easter too. My polenta is from America’s Test Kitchen Cooking School cookbook. It really is a wonderful cookbook. I’ve purged a lot of recipe books, but this one I’ll never get rid of. I’ve even froze this polenta tbefore and just added a bit of milk when reheating it and it came back together perfectely.
This looks so lovely. I love lamb, but no one else does. Even a couple of my girlfriends. And I have a rack in my freezer. So sad.
Very sad indeed! I had lamb once and it was very gamey and I was convinced that I didn’t like it. The right recipe and it’s rich not gamey.
New favorite meal? I think I know why… It looks fabulous! I imagine the depth of flavor was amazing. Looks like the perfect meal on a damp, cool spring day. Delicious, Julie!
Thank you so much Nancy! I am definitely a convert.