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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Although this dish tastes amazing, and I followed the recipe exactly, there was way too much liquid. I did it in the slow cooker, the recipe stated 3-4 hours on high when in fact it needed about 7-8 hours. I had to drain the liquid off, cook this down in a separate pot, then add cornflour to thicken & add back to the ragout. A lot of extra mucking around but in the end it was worth the taste
Hi Natalie, so sorry to hear that the Ragu didn’t turn out as you hoped it would!! Slow cookers can definitely vary in cook times and heat. Did you allow the wine to reduce by half when deglazing? We’d definitely recommend oven braising as the best method for this Ragu, but we’d love to help you troubleshoot what could’ve gone wrong in case you want to try again! 🙂
My experience was the same. There was way too much liquid, it was more like a lamb stew. I was disappointed.
Hi Andrew, we’d love to help you get to the bottom of this! What cooking method did you use?
My husband made this and added beetroot that we had left… so yummy thanks
So happy to hear you enjoyed the ragu, Nic!
thanks
So glad you enjoyed!
Genuinely the best thing I have ever made and such a crowd pleaser. I’m wondering, if I were to double the recipe, how would the cooking time and temp change? Thanks xx
Hi Sarah, that’s such a huge compliment, so glad you loved this ragu!! The main thing to keep in mind if you decide to double the recipe would be that you’ll need to work in batches to brown the lamb. Otherwise, as long as you have a big enough pot, it should still be ready in about 2.5 hours – check the lamb for doneness and give it some extra time if needed!
The tomato paste made it too sour and over powered the taste of lamb
Hi Yen, we’re sorry to hear you didn’t enjoy. We’ve never found the tomato paste to be sour or overwhelming when we brown it according to recipe directions.
Are you able to share what brand of tomato paste you used so we can keep this in mind and note it to other readers? Thanks so much!
Hello from Australia! Just made the lamb ragu on the weekend and it was something special. My husband has been learning his mums traditional pasta and gnocchi making recipes and this was the perfect pairing for his homemade gnocchi. The recipe instructions were so clear and the result was outstanding. The sauce was rich and full of flavour and the lamb was melt in the mouth tender. I did add 100g diced pancetta (cooked before browning the lamb and then added back before going into the oven). This recipe is going to be used for a long time in our house! Thank you!
Hi Kim! We’re so thrilled to hear that you and your husband enjoyed this recipe – eating it with homemade gnocchi sounds AMAZING! Thank you so much for the kind review!! 🙂
This was absolutely delicious, kids loved it.
So glad to hear it was a hit with you & the kids too!! Thanks for the review, Khols!
Family love it, beautiful rich dish that works every time!
Thanks so much for the kind review, Mandy!
The recipe is awesome however I noticed in your more in depth notes you instruct to return the lamb to the Dutch oven and bring everything to a boil, whereas in the main recipe you don’t. The last two times I followed this recipe I missed this probably crucial step I ensuring the lamb becomes tender and falls apart. Just a heads up to include it in the main recipe instructions in case it’s a crucial step!
Hi Ana, thank you so much for bringing this to our attention!! We’ll be sure to adjust the main recipe card to reflect these directions. Glad you enjoyed the ragu! 🙂
I am unfamiliar with lamb and trying to find a lamb shoulder at the local grocery stores isn’t easy. Does a lamb shoulder chop work? If so how many would you recommend? Looks like they are about 0.5-1lb. Thanks! So excited to make this.
Hi Jami, you can definitely substitute lamb shoulder chops! There’s no need to cut the chops off the bone, just brown the big pieces & adjust cook time as needed to ensure the lamb is tender. If it’s a bone-in cut, you’ll want a little more than the weight indicated in the recipe, probably closer to 2½ – 3 lbs. Make sure to let us know how it turns out for you! 🙂
Hello! Ok I just posted a comment because my sauce wasn’t looking very saucy, but then I watched the video and I guess it’s not suppose to be lol. However I cooked mine at 375 for 2 & 1/2 hours. Ugh lol. But it does still taste good, it’s just got like NO extra sauce at all. It’s definitely not dried out though, it’s juicy lovely meat but no extra sauce at all. Like I couldn’t even get one spoonful of liquid out of this. But again it is NOT dry and tastes wonderful. Can you please advise what you would do? My first thought is to just add like a cup of half a cup of tomato sauce but I don’t want it to ruin all that good flavor just adding plain tomato sauce. I’m not a creative cook, but I can follow a recipe lol. Or not apparently 🙄 😂 Can you please advise what you would do? This was 100% my mistake, there is NOTHING wrong with this recipe AT ALL.
Hi Lala! Ah, yes, I’m guessing that the higher oven temperature you used cooked off more sauce than intended.
I’d start by shredding the meat & getting it all back in the pot (be sure to dump any juices back into the pot too) & see where that gets you. Then, I think your intuition is good – I’d add a little bit of beef/chicken broth & a little bit of tomato sauce (like a jarred marinara), just until you reach the consistency you want. Remember that if you’re serving with pasta, the heavy cream & starchy pasta water will help loosen things up quite a bit, too.
Let me know if that helps!
Jess
Awww thank you SO much! That’s exactly what I will do. There is no reason to throw it out because the meat is just perfect, I almost wanted to eat just that 😂 You’re so sweet, I was praying you would write back because it took me so long to prep this all and I was so disappointed I had done something wrong. I’ll write back when I have served it. I already know it will still be good and I can’t wait to try it again cooked at the right temp. What an amazing recipe if someone can cook it wrong like that and the meat still turns out so so good! You’re amazing 🙂
Hey! So I made rbis and took the sauce out of the oven and all the sauce is evaporated. I think this oven is too hot. The meat is tender and did fall apart but it’s like all the sauce is absorb into the meat. Like basically it’s just deliciously seasoned / marinated cooked meat. Can you please advise what you would do to fix it? The meat is perfect and tastes delicious but there is no sauce at all. Please help 😭
Hi Lala! I’m responding to your newest comment right now – one moment!
👏 Amazing ❤️
Thank you soooo much fir this delishious recipe 😋
All of your tips and noyes along the way made it extra special.
Just Brilliant!
Larna ❤️
Hi Larna, thanks so much for the kind review! We’re so happy to hear you loved this recipe!
Can I use a boneless leg of lamb? I got the lamb before I read this recipe. I made this a year ago but don’t remember what cut I used. It also was a different recipe I think. Should have saved my notes. Lol
Hi Larry, you can absolutely use leg of lamb for this recipe! Keep in mind that this cut of lamb might cook a little more quickly & you may need to adjust the liquid amount the lamb is braised in by adding more beef stock, to ensure there is enough liquid so the lamb doesn’t become dry while slowly braising. Hope that helps & make sure to let us know how it turns out for you!
First successful Ragu! Added 250gm of pancetta prior to the veggies and was delicious
Yum, pancetta would be an excellent addition! So glad to hear you loved the ragu, Jayden! 🙂
Delicious! My 16 year old son went back for more…. four times.
Going back for more is the best sign!! Thanks so much, Carolyn!
Hi! Recipe looks amazing. One question I had is it one stalk of celery or a rib of celery?
Hi Chris, it’s a stalk of celery!! Hope you have a chance to try it out soon!
This was amazing. Cooked it for my kids using a whole shoulder, bone in and just let it sit in a 100 degree oven in a cast iron dutch oven for about 6 hrs. I added a little streaky bacon to the soffritto and must agree taking the time to brown fully makes a huge difference. I added a little balsamic glaze as well, not sure what difference it made but overall this is a winner. Clean plates, lots of leftovers that magically disappeared the next day.
When the kids say it’s as good as any ragu they’ve had, I know I’m onto a winner.
Thanks for the recipe!
Thanks so much John! We couldn’t agree more, the browning makes all the difference & we’re so glad you enjoyed & that it was a hit for all!
This was amazing. Cooked it for my kids using a whole shoulder, bone in and just let it sit in a 100 degree oven in a cast iron dutch oven for about 6 hrs. I added a little streaky bacon to the soffritto and must agree taking the time to brown fully makes a huge difference. I added a little balsamic glaze as well, not sure what difference it made but overall this is a winner. Clean plates, lots of leftovers that magically disappeared the next day.
When the kids say it’s as good as any ragu they’ve had, I know I’m onto a winner.
I bought leg of lamb instead of shoulder, can I use this cut or is it too lean?
Hi Carla! Yes you should be able to use leg of lamb – many other reader’s have successfully used this cut with the recipe for their own ragu. The only thing you may want to keep in mind is that leg of lamb (as you mentioned) typically has less fat & connective tissue as lamb shoulder so it tends to cook a bit faster & you may need to adjust the liquid amount the lamb is braised in by adding more beef stock to ensure there is enough liquid so that the leg of lamb doesn’t become dry while slowly braising. Hope that helps & let us know how it goes!!
Amazing recipe. I used a lamb shank and some neck bones, but cut as many chunks of meat off of the bone before browning as possible. Did everything else verbatim.
Hi Andrew! So glad you enjoyed the ragu & thank you so much for leaving a comment, we really appreciate it!
This sounds amazing and I just took a shoulder roast out of the freezer to try it out. I’m wondering if you think it would work ok if I cooked the roast whole instead of cutting into chunks? I don’t need it to be an actual sauce as I’m planning on eating it by itself — so flavorful meat with flavorful sauce will be perfect for me. Do you think slow cooking the roast whole (with all the rest of the ingredients) will still be flavorful?
Hi Elizabeth! Yes, leaving your roast whole will work beautifully. You may need to account for some extra cook time since you’re working with a larger piece of meat – maybe 30 minutes to 1 hour longer – but as long as you sear it off, it’ll be just as flavorful as the recipe as written. Hope this helps!
It worked beautifully! This is indeed a very delicious recipe, and I had no problem using a whole roast instead of cutting it up. Since I wasn’t making it as a pasta sauce, I would have preferred less strong tomato flavor — it drowned out the lamb flavor more than I wanted. Nonetheless, it is delicious, and hey, this IS a pasta sauce recipe. So that’s on me. 🙂
Easily the longest time taken and best pasta I’ve ever made. Definitely worth taking the time to brown everything properly at least the first time
We couldn’t agree more – the extra time & effort put into browning is well worth it! Thanks so much & thrilled to hear you enjoyed!
Yummmmm
Thank you, Lynn! So glad you loved it!
If using lamb shanks, do you brown and cook on the bone, removing them after? Thanks so much!
Hi Kevin! Yes, that should work just fine! 🙂
Beautiful! The cream adds so much flavour at the end. Highly recommend!
So glad you enjoyed Eliza! It definitely brings it all together – thanks so much for leaving a comment & be sure to check out our other ragu sauces too!
Hi Jess, I am having this lamb ragu for a small family gathering Saturday and have made it today (Wednesday) to the point of refrigerating it and will simmer it and finish it with the cream and parmesan on Saturday. I used a 3 lb. boneless leg of lamb (double what is called for) and doubled everything else as well which I’m hoping is the correct thing to do (made sense to me). I’m wondering why wait to put the cream and parmesan in before storing it for a few days? It looks wonderful and I’m hoping it all tastes delicious. I will definitely give a star rating once we’ve had it for dinner. Thanks for the recipe!
Hello Jess!
I really want to make this recipe at home. I have a pot that can go in the oven but no lid – do you think I can make this with a foil cover as a makeshift lid or can I make this on the stove?
Thanks so much! x
Hey Jess! The foil will definitely work as a make-shift lid – just make sure its pressed around the pot nice & tight to keep all the steam in the pot so the lamb braises well. Can’t wait for you to try!
This recipe is soooooo yummy!! Lots of flavour. I did it with a leg of lamb but it took 4.5 hours.
Terri, we are so glad you enjoyed this ragu & that it worked out with the leg of lamb – thank you for sharing! 🙂
What can I substitute with the beef stock? Chicken, vegetable, pork?
All of the above will work great!
So I have made this twice now. I make my own pasta. 100% semolina works wonders with this type of sauce. Second time it felt off, I was missing something..first time I had put Parmigiana Rind in it…..that is game changer. Get that rind and put it in there! But this was a great Saab experience, family of 4 ate every late drop of it! Thank you for the recipe, incredible flavor!
Thanks for leaving a comment, Derek! We agree parmesan rind will take just about any sauce (or soup!) to a whole new level. So glad you & your family enjoyed!
Most delicious recipe!! Full of flavour and so easy to make! You just brown the meat and then chuck everything in a pot. Will definitely make again
Awesome, I’m so glad you enjoyed, Emily! Thank you for sharing!! xx
Hi Jess.
Thanks for the recipe.
I am looking forward to cooking this tonight for a brunch tomorrow.
One correction – searing meat does not lock in the juices. In fact seared meat has been proven to weight less after cooking than non-seared meat. It is the fat that keeps lamb shoulder joints juicy. That’s why lean meat isn’t juicy unless cooked rare.
What searing does do is improve the appearance of flavour of food by a phenomenon known as the Maillard reaction.
Hope you enjoyed, Pete!
I had to use lamb shank (no shoulder at any local grocer). I ended up using a total 3lb lamb shank bone on to strenuously cut off/ debone/ defat the 1.5 lb estimated dark meat.
Everything else per recipe. Let it cook 2.5 hours in the oven without touching it.
Tastes like Chef Boyardi with melted cane sugar. Guys, it’s absolutely fabulous. So rich, so flavorful, so “omg get me seconds”. Had to use big rigatoni also, worth it!!
It’s a lot of work, Passover weekend legend. I’ll save it for next year, absolutely 💯
Amanda, we are so so glad to hear that this recipe was a hit & that you made it for your Passover weekend! 🙌 We couldn’t agree more – this recipe is worth the work & wait!
this looks so good, I’ll make it this weekend! I have a question: one of my housemates can’t have alcohol. What can I use as a substitute for the red wine?
Hi Joanne! We haven’t tested it but would likely recommend subbing the wine for more beef stock! You should be able to deglaze with the beef stock instead & the sauce should still be very flavorful.
This is a great recipe! It was perfect for this rainy winter night and there are enough leftovers for at least another night. My kitchen smells just like my grandmother’s used to, so you get a sixth star for nostalgia.
Hi Gina! We love that the recipe reminded you of your Grandmother’s kitchen, certain recipes can definitely have a way of taking you back to a favorite memory! So glad you enjoyed!
I made this a few hours ago and it was fantastic! It transported me back to my trip to Siena where I had wild boar ragu with their traditional pici pasta. I used rigatoni and you were right, flavour in every single bite! Thank you for this.
Just wanted to ask for your advice; through no fault of your recipe, I found it was just a tad bit sour. I believe it was mainly due to the fact that I couldn’t find crushed tomatoes in the store, and ended up using 400g of whole peeled tomatoes and 350g of passata. I’m not sure which of those added to the concentration so I would love any suggestions on how I should tweak those proportions in the future?
Thanks Mike! So glad this recipe could help transport you back to a fun memory! As for the sour flavor, it is hard to say how you may be able to adjust if you were to use the 400g of whole peeled tomatoes and 350g of passata as substitutes again as we’ve never tested it this way. All types of canned tomatoes tend to be more acidic & the degree of acidity can vary depending on when they were harvested & canned so it’s possible that the whole peeled tomatoes or passata used contributed to this taste.
Made this last night and it was soooo delicious! Fabulous flavours and my kitchen smelled heavenly. I really appreciated the detailed instruction (deep browning of the veggies was a revelation!). Thanks so much for this fantastic recipe. It will be on repeat in our home.
Hi Helen! Thanks so much & yes we agree, the browning is key & makes such a difference! We are SO glad you enjoyed!
Made this for dinner tonight. It is delicious! And my house smells amazing from having it in the oven this afternoon!
Thanks Carly! This one is sure to make your kitchen smell like heaven! =)
Made this in the slow cooker, then served it with pumpkin gnocchi. The smell while cooking was great and it tastes even better. Will make this again.
So glad to hear you enjoyed your ragu, Judy!
I made a mistake thinking I’d have leftovers…
Hahaha!!! So glad you loved it…double batch next time! =)
AMAZING! Deffs recommend it. Easy and mouth watering.
I’m so glad you loved it, Ashleigh!! Thanks for dropping in to leave a comment!
Can you make this with a boneless leg of lamb?
Hey Kay! Leg of lamb should work just fine!
We made this lamb ragu for a special Sunday night family dinner and absolutely LOVED it. We paired it with homemade pasta, but we are excited to make again with the gnocchi. My girls (4 and 1.5) devoured it!
Serving on homemade pasta sounds like a DREAM! So glad you & your whole family enjoyed, Betsy! xx
Hi Jess, I just has a feeling reading your recipe that this dish wouldn’t disappoint. I made it for my parents and my father and I both thought it was the best pasta sauce we ever tasted! I used a full bodied Pinotage in the sauce and with the meal, and went with Parpadelle pasta. I think you’re absolutely right about extra caramélisation of the vegetables, and about braising in the pasta with a little cream. Fabulous. I used a whole lamb shoulder so have plenty of delicious leftovers. Thanks for sharing.
Roger, this comment totally makes my day! I’m so glad to hear that your parents enjoyed! Yes, the veggies need to brown really well to build depth in flavor – it makes all the difference in the world!
I didn’t see an oven temp but I just popped mine in the oven at 325 (?!)
hey ariella! ah! so sorry! thanks for pointing this out. yes, 325 is perfect. i’ve updated the recipe to reflect this! i hope your kitchen smells like heaven about now! xo
It did! And it was amazinggggg. Froze the leftover ragu and had it for lunch with my very italian grandparents who were IN LOVE with the flavor and demaned the recipe. Thank you!
This looks amazing! If I’m trying to avoid dairy, could I use coconut milk instead of cream?
hey steph! i think that would work! i have never tried it myself, but i think the ragu has strong enough flavor to not let the little bit of coconuttiness come through. give it a try and report back!
Seriously perfect for this early winter weather we are having! I’m going to indulge in this for breakfast, lunch and dinner 🙂
haha! GIRL. same. we’re having it tonight! xo
If you dont have a crackpot or a Dutch oven will this work okay just slowly simmering on the stove top? Or do you think that might make the meat tough and potentially be too similar to boiling it?
Hi Tayla! As long as it’s a pot with a lid, you can definitely simmer it on the stovetop. Make sure the simmer is gentle, & cover the pot to keep the sauce from reducing too much as it simmers.