Slow-Braised Lamb Ragu with Tomatoes and Herbs

Name: Slow-Braised Lamb Ragu with Tomatoes and Herbs
Prep time: 30 min
Cook time: 3 h
Total time: 3 h 30 min
Yield: 6 servings
Cuisine: Italian
Ingredients: 1 whole Carrot; 1 stalk Celery; 28 oz Crushed Tomatoes; 1 sprig Fresh Rosemary; 3 sprigs Fresh Thyme; 4 cloves Garlic; 2 lb Lamb Shoulder; 4 sprigs Marjoram; 0.25 cup Olive Oil; 1 whole Onion; 1 whole Orange; 1 tsp Red Pepper Flakes; 1 pinch Salt & Pepper; 3 cups Water; 2.5 cups White Wine

Dinner 🍽️Lunch 🥪 Italian 🇮🇹 High-Protein 💪Low-Carb Low-Sodium Gluten-Free Comfort-Food

Slow-Braised Lamb Ragu with Tomatoes and Herbs delivers meltingly tender lamb in a rich tomato and white wine sauce layered with fennel, garlic, and garden herbs. A hint of orange zest and red pepper flakes brightens the deep, meaty flavors, making it comforting yet lively. Serve for a cozy dinner over wide pasta or creamy polenta when you want something rustic and satisfying.

Prep30 mins
Cook3 hrs
Serves6
DifficultyMedium

1

Heat olive oil in a Dutch oven over medium-high heat.
2

Season the lamb shoulder with salt and pepper; cook in the hot oil until well browned on all sides, 20 to 30 minutes. Transfer the shoulder to a platter.
3

Preheat the oven to 350 degrees F (175 degrees C).
4

Stir the onion, celery, carrot, fennel, and garlic into the rendered fat left in the Dutch oven; season with salt. Cook and stir the vegetables in the hot fat, scraping the bottom to release any browned bits, until softened, about 10 minutes.
5

Return the lamb shoulder to the Dutch oven with any juices from the platter. Add the tomatoes and wine; stir well. Tie the marjoram, thyme, and rosemary together with kitchen twine; add to the Dutch oven and push them under the liquid. Cover the Dutch oven, bring the liquid to a boil, then transfer the pot to the oven.
6

Braise the lamb in the preheated oven for 1 hour. Pour 1 cup water into the Dutch oven; stir and continue cooking for 1 hour more.
7

Remove the lamb to a cutting board, cut or shred it into smaller pieces, and return it to the Dutch oven. Pour the remaining 1 cup water over the lamb and stir.
8

Continue braising the ragu in the oven until the lamb is very tender, about 30 minutes more.
9

Stir the rosemary, orange zest, and red pepper flakes into the lamb mixture. Add more water if the mixture is too thick.