Description
A hearty and aromatic Italian lamb ragu featuring tender lamb, fresh rosemary, and a rich tomato base, perfect for pairing with pasta or polenta.
Ingredients
Scale
- 2 lbs lamb shoulder (cubed)
- 2 tbsp olive oil
- 1 onion, diced
- 1 carrot, diced
- 1 celery stalk, diced
- 4 garlic cloves, minced
- 1 tbsp fresh rosemary, chopped
- 1 cup beef stock
- 28 oz canned tomatoes
- Salt and pepper to taste
Instructions
- Sear lamb in olive oil until browned, then set aside.
- Sauté onion, carrot, celery, and garlic to form a soffritto base.
- Deglaze with beef stock, then add tomatoes and rosemary.
- Return lamb to the pot, cover, and braise for 2-3 hours on low heat.
- Adjust seasoning and serve with pasta, polenta, or crusty bread.
Notes
- Substitute lamb with beef for a milder flavor.
- Freeze leftover ragu for up to three months for easy meal prep.
- Prep Time: 15 minutes
- Cook Time: 2 hours 30 minutes
- Category: Main Dish
- Method: Slow Cook
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 6g
- Sodium: 720mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 95mg
Keywords: Lamb ragu recipe, Italian braised lamb, rosemary lamb sauce