Rustic Lamb Ragu for a Cozy Evening
This rich and hearty lamb ragu features tender, slow-cooked lamb infused with aromatic herbs, tomatoes, and red wine. Perfect over pasta or polenta, this dish embodies comfort and warmth, making it an ideal centerpiece for gatherings or a cozy evening at home. Let the flavors meld together for a satisfying meal that warms the soul.
ingredients
- 2 lbs lamb shoulder, diced into 1-inch cubes
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 4 garlic cloves, minced
- 1 can (14 oz) crushed tomatoes
- 1 cup red wine (such as Merlot)
- 2 cups beef or lamb broth
- 1 tablespoon tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- Salt and pepper, to taste
- Fresh basil or parsley, for garnish
- Cooked pasta or polenta, for serving
steps
- 1.
Heat olive oil in a large Dutch oven over medium heat.
- 2.
Add the diced lamb and sear on all sides until browned, about 5-7 minutes.
- 3.
Remove lamb and set aside. In the same pot, add chopped onion, carrots, and celery; sauté until softened, about 5 minutes.
- 4.
Stir in minced garlic and cook for an additional minute until fragrant.
- 5.
Return the lamb to the pot, then add crushed tomatoes, red wine, broth, tomato paste, oregano, thyme, salt, and pepper.
- 6.
Bring to a simmer, then reduce heat to low and cover. Cook for 2-3 hours until the lamb is fork-tender.
- 7.
Check seasoning and adjust salt and pepper if needed.
- 8.
Serve over cooked pasta or creamy polenta, garnished with fresh basil or parsley.
