Lamb Ragu

We love lamb, and this simple ragu is a favorite.

It takes little time to get in the oven, and then you are free to let the oven do all the work.

I last made it with spaghetti squash Roasted Spaghetti Squash

bet its also good served with polenta, orzo, or even mashed potatoes

Made with shoulder chops, its also inexpensive to make

Have fun, be creative and safe cruising

Braised Lamb Ragu

intensely flavorful, this is the perfect rich and meaty comfort food

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Prep Time 15 minutes mins

Cook Time 3 hours hrs

Course Main Course

Cuisine American, Italian

Servings 4 people

Calories 449 kcal

Equipment

• dutch oven

Ingredients

  

1x2x3x

• 3 lamb shoulder chops
• 1 cup onion diced
• 1 cup carrots diced
• 1 cup celery diced
• 6 cloves garlic minced
• 1 cup red wine something bold
• 1 28 ounce can tomatoes crushed
• 1 cup broth lamb or beef
• 1 tbsp tomato paste
• 3 tbsp dijon mustard
• 1 tsp Worcestershire sauce
• 2 tbsp flour
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tbsp dried thyme
• 1 tbsp dried rosemary
• 1 tbsp dried oregano
• 1 tsp red pepper flakes
• 1 tbsp dried celery flakes
• 3 onces parmesan cheese grated

Instructions

 

• place the garlic powder, onion powder, thyme, rosemary, oregano, red pepper flakes, and dried celery flakes in your spice grinder and give it a few whirls to break it up
• turn your oven to 300 degrees
• add one tbsp of olive oil to your dutch oven over high heat
• librerally season both sides of chops with salt and pepper
• sear each side for 5 minutes each and remove from pan
• add 1 tbsp olive oil to the pan, lower the heat to medium and add your onion, celery, and carrot
• cook about four minutes to soften up your onions
• add the garlic and cook one more minute
• add the tomato paste and cook stirring for one minute
• add the butter and when it melts add the flour and stir well for one minute
• slowly add the wine, stirring and scraping the browned bits off the bottom of the pan
• add the blended seasonings and mustard
• stir in the tomatoes, Worcestershire, and broth
• add the chops and make sure they are submerged in the sauce
• place the lid on the dutch oven and place it in the oven to braise for three hours
• after three hours check to see if the lamb is ready to shred
• it if is then remove the lamb and bones to a plate
• using two forks, shred the lamb, add it back to the sauce, and stir well
• taste and add salt and pepper to taste
• served topped with shredded parmesan cheese

Notes

serve over your favorite pasta, polenta, or roasted spaghetti squash

top with parmesan cheese

Nutrition

Calories: 449kcalCarbohydrates: 34gProtein: 39gFat: 13gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 140mgSodium: 881mgPotassium: 1575mgFiber: 8gSugar: 14gVitamin A: 6291IUVitamin C: 28mgCalcium: 190mgIron: 7mg

Keyword comfort food, ragu

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