Rich and Meaty Lamb Ragu is the perfect dish for entertaining, the holidays or just when you are craving an amazing meal!
It wasn’t all that long ago that I declared that I didn’t like lamb. I guess it was more like a petulant child making that declaration. When we would have friends over, John would grill lamb and serve it as an appetizer. Proving that I wasn’t a big ole baby, I’d give it a try….and I always liked it. I decided that I liked lamb when John made it. Now that was before Rich and Meaty Lamb Ragu entered my life!
When I came across this recipe from the popular cooking show “The Kitchn”, I knew that it was time for me to try my hand at cooking lamb. I love long-braised meats. The flavor is so rich and deep. I served my ragu over cheesy polenta instead of pasta. Either would be delicious, but I loved the combination. Mashed potatoes or cheesy mashed potatoes would be another great combination too.
You guys, I have replaced my favorite meal! This Rich and Meaty Lamb Ragu is now my very favorite dish. I often change things up when I find a recipe that I want to try. That wasn’t the case with this recipe. I officially have changed my lamb mantra with I love it!
Rich and Meaty Lamb Ragu
- 2 pounds stew 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 sprigs fresh rosemary tied together with kitchen string
- 3 tablespoons 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 can whole plum tomatoes
- Freshly grated Parmesan for garnish
- 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 from the tomatoes to the pot. Squeeze the tomatoes in your hand over the pot to crush 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 pasta, polenta or rice.