Name: braised lamb ragu
Prep time: 15 min
Cook time: 210 min
Total time: 225 min
Ingredients: 1 tbsp olive oil; 1.5 lb lamb stew meat (shoulder); 1 yellow onion, diced; 2 large carrots, diced; 2 celery stalks, diced; 4-5 cloves of garlic, minced (about 2 tbsp); 3 tbsp tomato paste; 2 cups beef broth; 1 28 oz can crushed tomatoes; 1 tsp salt; black pepper, to taste; 1 sprig fresh rosemary; 1 small bundle of thyme; 16 oz pappardelle pasta (or other pasta shape); 1 cup parmesan cheese; fresh basil (optional for topping)

last updated on October 30, 2026

While winter is still holding on, I’ll be making this braised lamb ragu on repeat! It is warm, cozy, and so flavorful. It is slow cooked in the oven for hours for tender lamb and a rich sauce. It is perfect for any weekend meal.

Ingredients

1 tbsp olive oil
1.5 lb lamb stew meat shoulder
1 yellow onion, diced
2 large carrots, diced
2 celery stalks, diced
4-5 cloves of garlic, minced about 2 tbsp
3 tbsp tomato paste
2 cups beef broth
1 28 oz can crushed tomatoes
1 tsp salt
black pepper, to taste
1 sprig fresh rosemary
1 small bundle of thyme
16 oz pappardelle pasta or other pasta shape
1 cup parmesan cheese
fresh basil optional for topping

Instructions

Preheat the oven to 300 F. Add the olive oil to a large, oven-safe pot over medium heat. When the oil is hot, add the lamb and sear each piece. Remove from the pot and onto a plate. Set aside. Leave the oil in the pot.
With the pot still over medium heat, add the diced onion, carrots, and celery. Cook for 5-7 minutes, stirring frequently, until the vegetables are cooked down and starting to caramelized.
Add the garlic and tomato paste. Stir and cook for 2-3 minutes. Add beef broth, crushed tomatoes, salt, and pepper. Stir until everything is combined. Add the seared lamb back in. Place rosemary and thyme on top.
Cover the pot and transfer to the oven. Let it cook for 3-3 1/2 hours.
When the ragu is almost done, bring a large pot of salted water to boil. When it boils, add the paradelle pasta and cook according to package instructions. Reserve about 1 cup of pasta water.
After 3-3 1/2 hours, remove the pot from the oven. Remove the rosemary and thyme. Use two forks to shred the pieces of lamb. The lamb should be very tender.
Add the cooked pasta into the pot of ragu. If the consistency is too thick, add a splash of the reserved pasta water and stir to combine. Add parmesan and stir to combine.
Divide the pasta into dishes and top with a bit of parmesan and fresh basil. Enjoy!
Keep any extra pasta in an airtight container in the fridge.

What’d you think? I’d love to hear your thoughts or if you have any questions!