Description
This tender and flavorful Lamb Ragu is a comforting Italian classic, perfect for cozy dinners and special gatherings. Each bite bursts with rich flavors that will warm your soul.
Ingredients
Scale
- 2 lbs lamb shoulder (bone-in)
- 1 large onion, finely chopped
- 2 medium carrots, diced
- 2 stalks celery, diced
- 4 cloves garlic, minced
- 28 oz canned whole peeled tomatoes
- 4 cups low-sodium beef broth
- 1 tsp dried oregano
- 1 tsp dried thyme
- Olive oil for sautéing
- Salt and pepper to taste
Instructions
- Sear the Lamb: In a large pot or Dutch oven, heat olive oil over medium-high heat. Season the lamb shoulder with salt and pepper. Sear on all sides until golden brown, about 8 minutes. Remove from pot and set aside.
- Sauté Vegetables: In the same pot, add chopped onion, carrots, and celery. Sauté until softened and fragrant, about 5 minutes.
- Add Garlic and Herbs: Stir in minced garlic, oregano, and thyme. Cook for another minute until aromatic.
- Combine Ingredients: Return the lamb shoulder to the pot along with canned tomatoes and beef broth. Bring to a gentle boil.
- Simmer Until Tender: Reduce heat to low, cover tightly, and simmer for about 2 hours or until the lamb is fork-tender.
- Serve: Serve over pasta or polenta with a drizzle of sauce on top.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 6g
- Sodium: 550mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 85mg
Keywords: - For a vegetarian option, substitute lamb with hearty mushrooms. - Add spices like cinnamon or nutmeg for warmth. - Store leftovers in an airtight container in the fridge for up to three days.