Lamb ragout is a rich, flavorful dish that showcases tender lamb simmered slowly in a tomato-based sauce with aromatic herbs and vegetables. It’s a classic comfort food, perfect for cozy dinners or special occasions. The slow-cooking process allows the lamb to become incredibly tender, while the robust flavors of garlic, rosemary, and red wine meld beautifully with the meat and vegetables. Serve this lamb ragout over pasta, polenta, or alongside crusty bread to soak up the delicious sauce.
Ingredients:
- 1 ½ lbs lamb shoulder or leg, cut into bite-sized pieces
- 2 tbsp olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 can (14 oz) crushed tomatoes
- 1 cup red wine
- 1 ½ cups beef or lamb broth
- 1 tbsp tomato paste
- 2 sprigs fresh rosemary (or 1 tsp dried rosemary)
- 2 sprigs fresh thyme (or 1 tsp dried thyme)
- 1 bay leaf
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions:
- Brown the Lamb: Heat 1 tablespoon of olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Season the lamb pieces with salt and pepper, and sear them in batches until browned on all sides, about 5-7 minutes. Remove the lamb from the pot and set it aside.
- Sauté the Vegetables: In the same pot, reduce the heat to medium and add the remaining tablespoon of olive oil. Sauté the onions, garlic, carrots, and celery until softened, about 5 minutes.
- Deglaze the Pan: Add the red wine to the pot, scraping up any browned bits from the bottom. Let the wine simmer for about 2-3 minutes, reducing slightly.
- Add the Tomatoes and Herbs: Stir in the crushed tomatoes, tomato paste, rosemary, thyme, and bay leaf. Return the browned lamb to the pot and pour in the beef or lamb broth. Bring the mixture to a simmer.
- Slow Cook: Cover the pot with a lid and reduce the heat to low. Let the ragout simmer gently for 1 ½ to 2 hours, or until the lamb is tender and the sauce has thickened. Stir occasionally, and if the sauce becomes too thick, add a little more broth or water.
- Season and Serve: Once the lamb is tender and the flavors have melded, taste the ragout and adjust seasoning with salt and pepper. Remove the bay leaf and herb sprigs.
- Serve: Serve the lamb ragout over pasta, polenta, or with crusty bread. Garnish with freshly chopped parsley for a bright finish.
Enjoy this hearty lamb ragout as a delicious, slow-cooked meal that’s full of rich and comforting flavors!
