Basic lamb ragu recipe

Name: Basic lamb ragu recipe
Ingredients: 1 tbsp olive oil; 2 carrots, cut into 0.5cm pieces; 3 celery stalks, cut into 0.5cm pieces; 2 leeks, trimmed and cut into 0.5cm pieces; 4 garlic cloves, finely chopped; 10 g (0.4oz) rosemary, leaves finely chopped; 7.5 g (0.3oz) oregano, leaves roughly chopped; 3 bay leaves; 2 tbsp tomato puree; 250 ml (8.8fl oz) red wine; 500 ml (17.6fl oz) fresh chicken stock; 500 g (17.6oz) leftover lamb, cut into 0.5cm pieces; 250 ml (8.8fl oz) leftover roasting juices, or gravy (optional)

13 ingredients

6 steps

Ingredients

1 tbsp olive oil
2 carrots, cut into 0.5cm pieces
3 celery stalks, cut into 0.5cm pieces
2 leeks, trimmed and cut into 0.5cm pieces
4 garlic cloves, finely chopped
10 g (0.4oz) rosemary, leaves finely chopped
7.5 g (0.3oz) oregano, leaves roughly chopped
3 bay leaves
2 tbsp tomato puree
250 ml (8.8fl oz) red wine
500 ml (17.6fl oz) fresh chicken stock
500 g (17.6oz) leftover lamb, cut into 0.5cm pieces
250 ml (8.8fl oz) leftover roasting juices, or gravy (optional)

Directions

1

Heat the oil in a large, heavy-based saucepan, then add the carrots, celery and leeks with a pinch of salt.
2

Cook, covered, over a medium heat for 5 minutes, then uncover and fry for another 10-15 minutes, until soft and golden but not browned.
3

Add the garlic and herbs, cook for 3-4 minutes, then stir in the tomato puree and wine.
4

Increase the heat and boil rapidly for 3-4 minutes, until the alcohol evaporates; add the stock, lamb and roasting juices or gravy (or 250ml water).
5

Season and simmer, stirring often, for 1 hour 15 minutes, until the lamb is tender and coated in a thick sauce.
6

Season; serve with polenta, mash or pasta, if liked.