Lamb Ragu With Red Wine And Herbs Recipe

Cooking Directions

• STEP 1.Heat olive oil in a large pot over medium heat. Add the lamb and cook until browned on all sides.
• STEP 2.Remove the lamb from the pot and set aside. In the same pot, add the onions, carrots, and celery. Cook until softened.
• STEP 3.Add the garlic, rosemary, and thyme to the pot and cook for another minute.
• STEP 4.Pour in the red wine and deglaze the pot, scraping up any browned bits from the bottom.
• STEP 5.Return the lamb to the pot and add the crushed tomatoes, tomato paste, and beef broth. Season with salt and pepper.
• STEP 6.Bring the mixture to a simmer, then reduce the heat to low. Cover and cook for 2-3 hours, until the lamb is tender and the flavors have melded together.
• STEP 7.Remove the lid and simmer for an additional 30 minutes to thicken the sauce.
• STEP 8.Serve the lamb ragu over pasta or creamy polenta. Garnish with fresh herbs, if desired.

Cooking Tips

• For a richer flavor, marinate the lamb in the red wine and herbs overnight before cooking.
• If the sauce is too thick, add a splash of beef broth or water to thin it out.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Storage and Serving

• Store any leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheat the ragu gently on the stovetop or in the microwave before serving.
• Serve the lamb ragu over pasta or creamy polenta, and garnish with fresh herbs for added freshness.