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Rich and Meaty Lamb Ragu Recipe

Rich and Meaty Lamb Ragu is the perfect dish for entertaining, the holidays or just when you are craving an amazing meal!

Side view of a white plate filled with cheesy polenta and topped with a mound of lamb Ragu garnished with parmesan cheese. A second plate sits in the background next to a glass of wine.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!

Side view of a white plate filled with cheesy polenta and topped with a mound of lamb Ragu garnished with parmesan cheese. A second plate sits in the background next to a glass of wine.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.

Top-down view of a white plate filled with cheesy polenta and topped with a mound of lamb Ragu garnished with parmesan cheese. A second plate sits in the background next to a glass of wine.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!

Side view of a lamb Ragu on a pile of cheesy polenta and garnished with shredded cheese and chopped parsley sitting on a white plate. A second plate and a wine glass sit in the background.
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5 from 2 votes

Rich and Meaty Lamb Ragu

Rich and Meaty Lamb Ragu is the perfect dish for entertaining, the holidays or just when you are craving an amazing meal!
Prep Time 45 mins
Cook Time 4 hrs
Total Time 4 hrs 45 mins
Servings 8
Author Julie Menghini

Ingredients

  • 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

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 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.

Notes

Prep time includes browning time. Original recipe provided by www.thekitchn.com and stated you can cook recipe up to 16 hours in the slow cooker.

Nutrition

Calories: 240kcal | Carbohydrates: 9g | Protein: 24g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 73mg | Sodium: 88mg | Potassium: 709mg | Fiber: 2g | Sugar: 4g | Vitamin A: 2115IU | Vitamin C: 17.2mg | Calcium: 41mg | Iron: 2.7mg
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.
Tried this recipe? That's awesome!Mention @hostessatheart or tag #hostessatheart!
They should picture this food in the dictionary under the definition of comfort food. It just makes the world a better place when this dish is on my table. This recipe freezes really well so I doubled it and had another meal that was perfect for a weeknight or quick entertaining.

I love comfort dishes. Some of my other favorites include the following!

Cilantro rice topped with poblano pork stew garnished with diced avocado, tomatoes, and cilantro sitting on a white plate. Two tortilla sticks sit in the background.

Country Captain Chicken Recipe

Side view of Country Captain Chicken recipe sitting over wild rice.

Braised Chicken Thighs with Porcini & Dried Cherries

braised-chicken-thighs-square

I would love it if you would follow me on Pinterest, InstagramFacebook, and Twitter!

A white plate filled with cheese polenta topped with a mound of lamb Ragu garnished with parmesan cheese and parsley. A second plate sits in the background next to a glass of wine.
Recipe Rating




Kathleen Pope

Sunday 1st of March 2020

Oh my goodness, I am a ninny when it comes to eating lamb too, but THIS looks amazing!!

Julie Menghini

Tuesday 3rd of March 2020

Thank you, Kathleen!

Joy | Yummy Seconds

Friday 1st of April 2016

This ragu looks delicious. Thanks for sharing. Pinned and stumbled.

Julie Menghini

Friday 1st of April 2016

Thank you so much for sharing! I really appreciate your support.

Natalie

Wednesday 30th of March 2016

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 :)

Julie Menghini

Wednesday 30th of March 2016

Thank you Natalie! It will definitely be a mainstay for special meals for us too!

Lynz Real Cooking

Wednesday 30th of March 2016

This sounds so full of flavor! Love the pictures Julie!

Julie Menghini

Wednesday 30th of March 2016

Thank you Lynz! It is definitely a favorite of ours.

Sarah James @ Tales From The Kitchen Shed

Monday 28th of March 2016

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

Julie Menghini

Monday 28th of March 2016

Thank you Sarah! I hope you had a great Easter weekend too!