Rosemary and Garlic Lamb Ragu
This hearty and flavorful lamb ragu is a perfect meal for a cold winter night. The lamb is braised in a rich sauce made with red wine, chicken stock, and rosemary. The result is a fall-off-the-bone tender lamb that is packed with flavor. Serve the ragu over pasta or rice for a complete meal.
The origins of lamb ragu can be traced back to the Middle Ages, when Italian peasants would often cook tough cuts of lamb with whatever vegetables they had on hand. Over time, the dish evolved into the more refined version that we know today. Lamb ragu is typically made with a combination of ground and diced lamb, which gives it a rich and complex flavor. The meat is braised in a slow-simmering sauce made with red wine, tomatoes, and herbs. The result is a hearty and flavorful dish that is perfect for a special occasion.
Rosemary and Garlic Lamb Ragu Rosemary and Garlic Lamb Ragu Rosemary and Garlic Lamb Ragu Rosemary and Garlic Lamb Ragu
Prep time: 30 | Cook time: 120 | Serves: 4
Ingredients
  • 2 lbs boneless lamb shoulder, cut into 1-inch cubes
  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 1 tablespoon tomato paste
  • 1 cup dry red wine
  • 2 cups chicken stock
  • 1 tablespoon chopped fresh rosemary
  • Salt and pepper to taste
Instructions
  1. Preheat oven to 325 degrees F (165 degrees C).
  2. Season the lamb cubes with salt and pepper.
  3. Heat the olive oil in a large Dutch oven over medium heat.
  4. Brown the lamb cubes in the hot oil, working in batches if necessary.
  5. Remove the lamb from the pot and set aside.
  6. Add the onion and garlic to the pot and cook until softened, about 5 minutes.
  7. Stir in the tomato paste and cook for 1 minute.
  8. Add the red wine and chicken stock to the pot and bring to a boil.
  9. Add the lamb cubes back to the pot along with the rosemary.
  10. Cover and bake in the preheated oven for 2 hours, or until the lamb is tender.
  11. Serve the ragu over pasta or rice.
Why It Works
  • The combination of ground and diced lamb gives the ragu a rich and complex flavor.
  • The slow-simmering sauce allows the flavors to meld and develop.
  • The addition of red wine adds depth and complexity to the sauce.
  • The use of fresh rosemary gives the ragu a bright and herbaceous flavor.