A Heavenly, Comforting Taste of Italy—Slowly Braised Lamb Ragu
During my gap year after college, I worked in a fine-dining Italian restaurant in the heart of downtown Milwaukee. That’s where I fell head over heels for all things Italian food and wine–and, more specifically, lamb ragu.
This Slowly Braised Lamb Ragu is my take on authentic agnello (braised lamb) from the restaurant’s menu. It’s a recipe I loved then and have been perfecting in my own kitchen ever since.
The best part? It’s mostly hands-off (borderline lazy!), but a few small details—like deeply caramelizing the soffritto, using a generous amount of fresh herbs, and cooking it low and slow—make it the kind of dish that’s FANCY with a capital F.
Beautifully marbled lamb shoulder simmers in the oven with aromatic herbs, plenty of garlic, tomatoes, and red wine, until it’s melt-in-your-mouth tender.
Serve this ragu over a pile of pappardelle pasta, or with pillowy-soft gnocchi, for a cozy, restaurant-quality Italian meal at home. It’s indulgent and celebratory—perfect for special occasions like Christmas or Easter. But it’s also easy enough to enjoy on a lazy Sunday with a Netflix marathon (I’ve got tips for adapting it to the stovetop, slow cooker, or Instant Pot, too!).
Ragu is one of my specialties, and this lamb pasta has been enjoyed by thousands of PWWB readers since we first shared it in 2017. We’re revisiting it today with updated photos and improved directions and we can’t wait for you to try it!
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Quick Recipe Background ⇢ What is Lamb Ragu?
“Ragu” a blanket for a rich, slowly cooked Italian meat sauce. Hearty, intensely flavorful (borderline stew-like!), and usually served with pasta, gnocchi, or polenta–it’s the kind of dish that sticks to your ribs.
You’ve probably already had the most famous ragu of all–bolognese–without even realizing it! While ragu typically involves slowly simmered tomatoes (similar to a marinara sauce), and it’s almost always finished with milk or heavy cream (like a creamy pasta sauce), it’s really it’s own category altogether.
The key to any ragu is that the meat is the star of the show. Whether it’s lamb, beef, braised short rib, or even a meaty element, like wild mushrooms or eggplant, ragu is all about showcasing that rich, savory flavor and the beauty of ragu is you can really make it whatever you want it to be!
Key Ingredients
What is the best meat for lamb ragu? ⇢ To create the most tender, flavorful ragu go for a tougher cut of lamb like lamb shoulder or lamb shank. Both are perfect for slow braising because they’re nicely marbled, which adds rich flavor to the sauce and keeps the lamb juicy and tender. Since the cooking time is long, steer clear of lean cuts like lamb chops—they just won’t hold up the same way.
Other key ingredients:
- Red wine – It’s not ragu without a little bit of wine! A bold red wine is perfect here. Similar to the aromatics, it helps build a sauce that stands up to the rich flavor of lamb shoulder. I always like cooking with Italian wine when I make ragu. Chianti is a great pairing with lamb shoulder!
- Parmesan rind – My fall and winter freezer staple for infusing sauces and soups with rich umami flavor.
- Finishing touches – A little heavy cream rounds out the intense flavor after the hours-long braise and a little parmesan helps bring the ragu together with savory depth.
Meal Prep Tip!
Nearly all the prep for this braised lamb ragu is chopping the soffritto. So, chop the carrot, celery, and onion ahead of time, and you’ll be ready to jump right into cooking! There’s still a bit of oven time involved, but cutting out the active prep makes this the kind of dish you can make any afternoon.
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Buy Now → How to Make Lamb Ragu Sauce
The secret to making the absolute best bolognese is building layers of flavor through browning, deglazing, and simmering. Each step adds depth–from browned meat to deglazed fond, and finally, a long, gentle simmer that brings everything together.
While it requires some prep and patience, it’s a simple, one-pot operation that’s mostly hands-off. The oven does most of the work! The result? A restaurant-worthy sauce with incredible richness—well worth the wait, I promise.
First, Brown the Lamb Shoulder and the Soffritto Mixture
This is where the magic happens. As you slowly brown the meat and soffritto their flavors deepen through the Maillard reaction, a key process in creating rich, complex ragu sauce.
To brown, simply add the lamb to a heavy-bottomed pot and cook for a few minutes per side, until deeply golden brown. Pretty straight forward! Why? ⇢ A beautiful crust that locks in the juices, keeping the lamb nice and juicy as it braises. No dry lamb here! Second, as the meat browns, it leaves behind browned bits on the bottom of the pan (known as fond, if you want to get technical). These bits are what create the base flavor for the braising liquid.
Tips For A Perfect Sear!
For the perfect sear, start by making sure the lamb is completely dry—moisture is the enemy of a good sear! Pat the lamb shoulder dry with paper towels. Next, grab a heavy-bottomed pot or Dutch oven that retains heat evenly. I’m a lifelong fan of Staub Dutch ovens; they’re not only gorgeous but also heat up like a champ.
Stir in the veggies and cook until deeply browned, almost caramelized—about 15-20 minutes. Then add the garlic and tomato paste and cook 1-2 minutes more, after each addition, until deeply browned. Why? ⇢ Time coaxes out all their flavors and leaves more fond in the pot which translates to big flavor in the braising liquid – letting the aromatics really brown is the difference between a good ragu sauce and a great ragu sauce.
Deglaze the Pot and Build the Ragu Sauce
Once the base ingredients are browned, deglaze with red wine and beef stock, which loosens the caramelized bits from the pot and incorporates their intense flavor into the sauce.
Pour red wine and beef stock into the pot, scraping up the browned bits of fond from the bottom. Why? ⇢ The fond contains tons of flavor, and deglazing ensures it’s fully incorporated into the sauce.
Add in the remaining ingredients: fresh herbs, bay leaves, tomatoes, and a parmesan rind if you want to take the flavor to the next level! Tip! ⇢ Tie the herbs with kitchen twine for easy removal once the sauce is done simmering.
Braising and Finishing Touches
Once combined, the ragu is ready to braise. Braising the sauce in the oven for at least 2 – 2 ½ hours lets it reduce, concentrate, and develop a complex, rich flavor. This is when everything comes together, slowly melding and intensifying. The longer it simmers, the better it gets!
Add the browned lamb back into the Dutch oven and bring everything to a boil. Once boiling, cover the pot and pop it in the oven to braise until the lamb is fall-apart tender. Shred the lamb right in the pot creating bite-sized pieces before finishing the sauce.
Let the sauce simmer uncovered, stirring occasionally. Then, finish the ragu with heavy cream and parmesan cheese. Why? ⇢ A splash of cream adds a velvety quality, while the parmesan boosts the savory flavor thickens the sauce.
Alternate Cooking Methods
I love prepping this lamb ragu with a low and slow oven braise, but you can also prepare this recipe on the stovetop, in the slow cooker or Crockpot, or an electric pressure cooker like an Instant Pot. Check out the Recipe Notes, below, for step-by-step guidance!
Serving Suggestions
Once your ragu sauce is braised to perfection, all that’s left to do is toss it with pasta and serve alongside a light, fresh side dish. Make it a meal with my Mixed Greens Side Salad, some crusty bread, and a bold red wine.
What is the best pasta for lamb ragu? ⇢ Generally speaking, heavier sauces are best served with wider noodles. This is why you’ll commonly see lamb ragu served with pappardelle but bucatini (tubular spaghetti) is awesome, too. If you prefer short pasta, go for a ridged, tube-shaped shape like rigatoni.
The #1 mistake I see home cooks make when preparing a pasta dish is simply plopping sauce on a plate of cooked pasta. Please don’t do this! For restaurant-worthy results, always simmer your al dente pasta with the bolognese sauce before serving. To learn more, check out my complete guide for How to Cook Pasta Perfectly Every Single Time.
Make Ahead, Storage, and Freezing
Lamb Ragu stores super well – its flavors develop and get even better the longer it sits! Feel free to prep a batch of sauce ahead of time. It will keep in the refrigerator for up to 5 days or in the freezer for up to 3 months. Check the Recipe Notes, below, to learn more!
I can’t wait for you to try this Braised Lamb Ragu recipe. It’s pure Italian comfort food, and I know you’ll love it just as much as we do.
If you do give it a try, be sure to let me know! Leave a comment with a star rating below. You can also snap a photo and tag @playswellwithbutter on Instagram. We LOVE seeing your PWWB creations! Happy cooking! ♡
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Slowly Braised Lamb Ragu (+ Slow Cooker & Instant Pot Directions)
- Prep Time: 15 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 15 minutes (includes inactive time)
- Yield: serves 4-6 1x
- Category: Pasta Recipes, Main Dishes
- Method: Braise, Oven, Stovetop
- Cuisine: Italian
Description
Craving the ultimate comfort food? This Slowly Braised Lamb Ragu is everything you need—succulent lamb shoulder simmered with onions, carrots, celery, tomatoes, and fresh herbs for a rich, flavorful sauce. Perfectly paired with pappardelle or any pasta you love, plus stovetop, oven, slow cooker, and Instant Pot options!
Ingredients
- 2 tablespoons olive oil, divided
- 1 ½ pounds lamb shoulder, excess fat trimmed and diced into 1-inch cubes (see Recipe Notes)
- 2 medium carrots, finely diced
- 1 stalk celery, finely diced
- 1 medium yellow onion, finely diced
- 6 cloves garlic, finely chopped or grated
- 2 tablespoons tomato paste
- 1 cup dry red wine (such as Chianti)
- 1 cup low-sodium beef stock
- 1 28-ounce can crushed tomatoes
- 2 bay leaves
- 1 sprig fresh rosemary
- 8–10 sprigs fresh thyme
- kosher salt and ground black pepper, to season
for Braised Lamb Ragu Pasta:
- 16–24 ounces pasta (pappardelle, bucatini, rigatoni, etc.) or gnocchi
- ¼ – ⅓ cup grated parmesan (roughly 1 tablespoon per serving)
- ¼ – ⅓ cup heavy cream (roughly 1 tablespoon per serving)
- for serving, as desired: additional grated parmesan, finely chopped fresh herbs, etc.
Instructions
- Brown the lamb shoulder: Add 1 tablespoon of the olive oil to a heavy-bottomed pot with a lid over medium-high heat (I use a 4-qt Dutch oven). Use paper towel to pat the lamb as dry as possible, then season generously with 1 teaspoon each kosher salt and ground black pepper. Add the seasoned lamb to the Dutch oven and cook until deeply browned on all sides, about 2-3 minutes per side. Work in batches as needed to avoid overcrowding the pot, which prevents browning. Transfer the lamb to a plate and set aside. At this point, preheat the oven to 325 degrees F.
- Cook the aromatics: Add the remaining 1 tablespoon olive oil to the pot and reduce the heat to medium. Once the oil is hot and shimmers, add in the onion, carrots, and celery, seasoning with 1 teaspoon kosher salt. Cook, stirring occasionally, until the veggies are softened and deeply browned, 15-20 minutes. Stir in the garlic and cook until fragrant, 1-2 minutes. Stir in the tomato paste, stirring to coat the veggies, and cook for 1-2 minutes more, caramelizing the tomato paste.
- Deglaze: Slowly pour the red wine into the Dutch oven, using a wooden spoon to scrape up the browned bits that have formed at the bottom of the pot – that’s where all the flavor is! Let the red wine reduce by about half (this goes by quickly!), then pour in the beef stock, crushed tomatoes, and the herbs. I like to use kitchen twine to tie them into a little bundle for easy removal. Return the lamb to the Dutch oven.
- Braise: Cover the Dutch oven and place it in the oven to braise for 2 – 2 ½ hours. When it’s ready, the lamb should shred very easily – it’ll be tender enough that you should be able to shred it right in the ragu by using the back of a wooden spoon. Remove the Dutch oven from the oven. Remove and discard the spent bay leaves and herbs. Shred the lamb and stir to combine. At this point, you can cool and store for later use (see Recipe Notes for storage and freezing instructions), or proceed with prepping lamb ragu pappardelle or gnocchi (below).
Braised Lamb Ragu Pasta:
- Boil the pasta: Bring a large pot of salted water to a boil. Cook the gnocchi or pasta to al dente according to package directions. Before draining, carefully dip a liquid measuring cup into the pot, reserving about 1 cup of the starchy pasta water and set aside. Carefully drain the pasta (or gnocchi) and set aside – do NOT rinse hot pasta/gnocchi!
- Finish the Braised Lamb Ragu sauce: Meanwhile, as the pasta boils, bring the braised lamb ragu to a simmer. Stir in the heavy cream and grated parmesan. Reduce heat to low and continue to simmer, stirring occasionally as needed.
- Lamb ragu pasta: Add the al dente pasta or gnocchi to the simmering ragu sauce, tossing to coat such that the pasta is evenly coated in sauce. If the ragu is thick and needs to loosen up some, drizzle in some of the reserved starchy pasta water. If the pasta is loose and needs to thicken up some, sprinkle in some extra grated parm. Cook over medium heat for 1-2 minutes, until the pasta or gnocchi absorbs some of the ragu and the ragu clings to the pasta or gnocchi beautifully.
- Serve: Portion the lamb ragu pasta into individual pasta bowls. Finish with some grated parm or finely chopped herbs as desired. Serve immediately. Enjoy!
Notes
- Lamb: My preferred cut of lamb for this braised lamb ragu is lamb shoulder, though lamb shanks will work very well, too. Because of the long cooking time involved, avoid lean cuts like lamb chops. If you prefer to use ground lamb, I suggest modeling your ragu after my Best-Ever Bolognese recipe.
- Make-ahead, storage, and freezing:
- Storage: Lamb ragu sauce stores incredibly well – it gets better and better as the flavors meld together over time! To store, prep the lamb ragu sauce through Step 4 of Recipe Directions, above. Cool completely and transfer to an airtight container. Store in the refrigerator for up to 5 days. Finish your ragu according to Steps 1-4 of “Braised Lamb Ragu Pasta” directions, above. Easy!
- Freezing lamb ragu: Lamb ragu is also very freezer-friendly. You can make a double batch of this recipe, or freeze any leftovers for an easy dinner down the road. To freeze, transfer cooled lamb ragu sauce to a freezer bag or container. Freeze for up to 3 months. To thaw, place the frozen ragu in the refrigerator overnight or submerge the freezer container in cool water for an even quicker thaw. Finish your ragu according to Steps 1-4 of “Braised Lamb Ragu Pasta” directions, above. Previously frozen lamb ragu will be a little watery at first, which is totally fine and expected – simply let excess water simmer out before adding in the heavy cream and parmesan.
- Alternative cooking methods:
- Slow cooker or Crockpot: Prepare the recipe according to Steps 1-3, above. Transfer the browned lamb shoulder, deglazed soffritto, and all remaining sauce ingredients as directed in Step 3 to a slow cooker. Slow cook on high for 3-4 hours or on low for 6-7 hours until the lamb shoulder is fall-apart tender. If your slow cooker has a searing/browning feature, you can use it to cook this entire lamb ragu recipe (Steps 1-4) in the slow cooker. Finish as directed in “Braised Lamb Ragu Pasta” Steps 1-4. Enjoy!
- Instant Pot or electric pressure cooker: Use the Instant Pot’s “Sauté” setting to cook the recipe according to Steps 1-3, above. Cover and seal the pressure cooker. Cook on manual high pressure for 45 minutes. Allow the pressure cooker to naturally release pressure for 15 minutes before carefully flicking the valve to its “venting” position to vent out any residual pressure. Finish as directed in “Braised Lamb Ragu Pasta” Steps 1-4. Enjoy!
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Absolutely delicious! I paired it with mashed potatoes instead of pasta and swapped the wine for grape juice to suit our dietary requirements. Such an effortless recipe – luxurious yet wonderfully comforting at the same time.
Luxurious and comforting is exactly the vibe we were going for, Ayesha!! Happy to hear you enjoyed it! 🙂
I’m sure if I followed the regular directions this would’ve been a five star recipe. However, following the instant pot directions, it came out extremely watery. If you cook this in the instant pot, I would try draining the tomatoes, and cutting the broth by half. I was able to transfer it back to the stove and cook it down enough to salvage it, but that overcooked my lamb.
So sorry to hear that it didn’t turn out quite right for you, Sheri! Stovetop is definitely our preferred method, but reducing the amount of liquid for next time in the Instant Pot is a great idea. Thanks for taking the time to leave a review!
Thank you so much for sharing this recipe. Made this the other day and it was spot on! Directions easy to follow and oh so delicious! The only thing I did different was put my pasta in a separate large bowl and toss it with truffle butter, then put the ragu on top of that and sprinkled with a little truffle oil. Absolutely heaven! Thanks again.
Truffles are the PERFECT addition to this ragu, Carol! So glad to hear you loved it as much as we do!
Hi, one more question, can I use leg of lamb instead of shoulder?
Hi, just came across this recipe and plan to make it for dinner with friends. I have 5.5 qt Dutch oven. Will it hold a double recipe?
Hi Jackie, a 5.5 qt Dutch oven should work, but it will be VERY full! Might be worth seeing if a friend has a bigger Dutch oven or cocotte you could borrow 🙂 Hope you and your friends enjoy the ragu as much as we do!
Thanks for your input
Rich and delicious, thanks for the recipe
You’re welcome, Trent! Glad you enjoyed it!
Wonderful recipe! I used bone in lamb shoulder (2.5 lbs total), the bones add a nice depth of flavor. I also upped the wine to a cup and half, otherwise followed the recipe exactly! This will be on repeat at my house!
So happy to hear that, Jordan!! Thank you so much for the kind review!
Going to try this for my birthday dinner. Can you double this recipe?
You absolutely can!! Happy birthday, Judy! 🙂
Hi Jess, thanks for this fabulous recipe. I followed it almost exactly except I used passata with some water to sub for crushed tomato can, mixed herbs to sub for thyme, and added the bones of the shoulder in for depth of flavour and it turned out thick, gelatinous and absolutely stunning. Husband says its the best ragu he’s ever eaten and I can’t agree more. Following for more of your lovely recipes!
So thrilled to hear that you and your husband enjoyed the Ragu, SK! Those substitutions sound fantastic, too 🙂 Thanks for the review, and glad to have you here!
Can’t wait to try this recipe! The grocery nearby usually carries bone-in lamb shoulder chops. Will those work OK?
Hi Sam, the bone-in chops should work okay, you’ll just want to pay attention to the cooking time, since they may cook a bit faster than the lamb shoulder. Make sure to let us know how it turns out for you!
I am another Aussie. Great recipe – caramelising the onion and the deglazing really make a difference. But I don’t bother cutting off the fat and cooking the meat in individual chunks. Rather I just brown the whole lamb shoulder and put it in the slow cooker overnight for 10 hours on low. When cooled, I remove the fat and bones (they come apart easily) and scoop up the saturated fat off the top. It works well and saves time.
That’s a great time-saving tip, Celeste! So happy to hear you love this recipe as much as we do!