Lamb Ragù

15 ingredients
5 steps

Ingredients

  • 1 (2 1/4 lb) boneless lamb leg or shoulder, cut into 4 or 5 chunks
  • 1 None carrot, peeled, chopped
  • 3 None anchovies, chopped
  • 5 sprigs fresh thyme
  • 1 None bay leaf
  • 5 None black peppercorns
  • 2 tbsp olive oil
  • 2 None onions, roughly chopped
  • 5 cloves garlic, peeled
  • 1 cup red wine
  • 1 2/3 cups lamb or chicken stock
  • 2 tbsp tomato paste
  • 1 tbsp cornstarch mixed with 1/4 cup water
  • None None mashed potatoes, sweet potatoes or pasta, to serve
  • None None chopped fresh flat-leaf parsley leaves, for garnish

Directions

  1. 1
    Preheat oven to 275°F. Coat lamb with oil and season.
  2. 2
    Heat a large frying pan over high heat. Working in batches if necessary, sear lamb on all sides. Transfer to a Dutch oven. Add carrot, anchovies, thyme, bay leaf and peppercorns.
  3. 3
    Remove excess fat from frying pan and reduce heat to medium. Add olive oil, onions and garlic. Cook, stirring, for 5 mins, or until starting to brown. Add wine, stock and tomato paste. Simmer for 1 min. Stir in cornstarch slurry and cook until thickened slightly. Spoon everything carefully over lamb, cover and bake for 3 hours, or until lamb shreds easily.
  4. 4
    Remove from oven and season. Shred lamb into chunks. Strain cooking liquid through a fine-mesh sieve into a saucepan. Simmer for 5-10 mins, or until reduced to a pouring sauce. Add meat back in.
  5. 5
    Serve ragu over mashed potatoes or sweet potatoes or pasta and sprinkled with parsley.

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