Description
Indulge in the warmth and comfort of this delightful Lamb Ragu Recipe, perfect for cozy dinners or special gatherings. The tender lamb shoulder simmers slowly in a rich tomato sauce infused with aromatic herbs, filling your kitchen with mouthwatering scents. This versatile dish is ideal over gnocchi, pappardelle pasta, or even zoodles for a light twist.
Ingredients
Scale
- 1.5 – 2 pounds lamb shoulder or shank (bone-in preferred)
- 1 tablespoon olive oil
- 1–2 tablespoons butter (or olive oil for dairy-free)
- 2 teaspoons garlic (minced)
- 2–3 stalks celery (sliced)
- 2–3 medium carrots (peeled and sliced)
- 1 medium sweet yellow onion (chopped)
- Salt and black pepper to taste
- 1/4 – 1/2 cup apple vinegar
- 20–25 oz marinara sauce
- Fresh herb bundle (rosemary, thyme, oregano)
Instructions
- Pat the lamb dry and season generously with salt and pepper. Sear in a Dutch oven with olive oil over medium-high heat until browned on all sides.
- Remove the lamb and sauté garlic, celery, carrots, and onion in the same pot until softened.
- Stir in apple vinegar and marinara sauce, scraping up any bits from the bottom of the pot. Return the lamb to the pot.
- Add fresh herbs, cover, and simmer on low heat for 3-4 hours until tender or bake at 325°F for the same time.
- Shred the lamb with forks and stir back into the sauce before serving over your choice of gnocchi or pasta.
Nutrition
- Serving Size: 1 cup
- Calories: 490
- Sugar: 10g
- Sodium: 720mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 85mg