Lamb Ragu Recipe by Adam
OVERVIEW
Skill Level: Easy
Time: 20 mins prep, slow-cooked for 4 hours
Serves: 4-6 comfortably
INGREDIENTS
- 1.2kg lamb shoulder, bone out
- 380g dried pappardelle
- 600g passata sauce
- 2 carrots
- 1 stick of celery
- 1 brown onion
- 6 cloves garlic
- 8 sprigs of fresh rosemary
- 4 large red chillies
- 50mls canola oil
- 100mls olive oil
- 250mls red wine
- Splash of Balsamic Vinegar (optional)
- Parmesan to serve (optional)
METHOD
- Preheat oven to 150 degrees celsius.
- Peel & finely dice carrot, celery & brown onion.
- Strip rosemary sprigs & finely chop with chilli & garlic.
- Season lamb shoulder with salt & pepper and set aside.
- In a large, heavy-based, oven-proof pan, heat the canola oil on high and seal the lamb shoulder heavily on both sides.
- Remove lamb from pan & set aside; turn down oven heat to medium, add olive oil, diced carrot, celery & brown onion.
- Sauté vegetables until coloured and softened.
- Add rosemary, chilli & garlic & cook for a few minutes until fragrant (careful not to burn)
- Deglaze pan with red wine, allow pan to return to a simmer before adding water & pasatta.
- When pan returns to a simmer, add lamb shoulder, ensuring it’s submerged.
- Cover pot with a lid or foil and place the whole pan in the oven for 4 hours.
- Remove pan from oven. To check if the lamb is cooked, meat should shred with a fork. If not cooked, return to oven.
- When finished cooking, shred lamb and season with salt, pepper, sugar & a splash of balsamic vinegar to taste.
- Cook pappardelle in a large pot of boiling, salted water until al-dente.
- Drain and add pasta into the pan with your finished lamb ragu.
- Plate and serve with shaved parmesan to taste.
We hope you enjoyed this Italian Lamb Ragu Recipe by Adam, our Alemré Group Executive Chef.
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