Lamb Neck Ragu Recipe

Cooking Directions

• STEP 1.Start by browning the lamb neck pieces in a large pot with some olive oil.
• STEP 2.Remove the lamb from the pot and set it aside. In the same pot, sauté onions, carrots, and celery until they are soft and fragrant.
• STEP 3.Add garlic, tomato paste, and herbs to the pot and cook for a minute to release their flavors.
• STEP 4.Return the lamb to the pot and pour in red wine, scraping the bottom to deglaze.
• STEP 5.Add crushed tomatoes, broth, and seasonings. Bring the mixture to a simmer, then cover and cook on low heat for 2-3 hours until the lamb is tender.
• STEP 6.Once the lamb is cooked, remove it from the pot and shred the meat using two forks. Return the shredded meat to the pot and simmer for another 10-15 minutes to allow the flavors to meld together.
• STEP 7.Serve the Lamb Neck Ragu over pasta or creamy polenta, garnished with fresh herbs and grated Parmesan cheese.

Cooking Tips

• For extra flavor, you can sear the lamb neck pieces on high heat before browning them.
• If you prefer a thicker sauce, you can simmer the ragu uncovered for the last 30 minutes to reduce the liquid.
• Leftover ragu can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 3 months.

Storage and Serving

• Store leftover Lamb Neck Ragu in an airtight container in the refrigerator for up to 3 days.
• To reheat, gently warm the ragu in a saucepan over low heat, stirring occasionally.
• Serve the Lamb Neck Ragu over pasta or creamy polenta, garnished with fresh herbs and grated Parmesan cheese.