Braised Lamb Ragu

Always a crowd-pleaser, this lamb ragu is the epitome of a hearty and satisfying meal. With its tender, slow-cooked lamb and rich, flavorful sauce, this is the kind of comfort food that warms you from the inside out, perfect for cozy family dinners or when you want to impress your guests. The lamb is simmered to perfection, ensuring every bite is infused with the robust flavors of the sauce. Serve it over a bed of pasta or creamy polenta for a truly filling and delightful experience.

Difficulty Level: Medium

Serves: 4-6

Ingredients:

• 2 lbs lamb shoulder, cut into chunks

• Salt and pepper, to taste

• 2 tbsp olive oil

• 1 large onion, finely chopped

• 3 cloves garlic, minced

• 1 carrot, diced

• 1 celery stalk, diced

• 1 cup red wine

• 2 cups beef or chicken broth

• 1 can (14 oz) crushed tomatoes

• 2 tbsp tomato paste

• 1 tsp dried rosemary

• 1 tsp dried thyme

• 1 bay leaf

• Fresh parsley, chopped, for garnish

• Grated Parmesan cheese, for serving

• Pasta or polenta, for serving

Instructions:

1. Season the lamb chunks with salt and pepper.

2. Heat olive oil in a large Dutch oven or heavy pot over medium-high heat. Add the lamb and brown on all sides. Remove the lamb from the pot and set aside.

3. In the same pot, add onion, garlic, carrot, and celery. Sauté until the vegetables are softened, about 5 minutes.

4. Pour in the red wine, scraping up any browned bits from the bottom of the pot. Let it simmer until the wine is reduced by half.

5. Return the lamb to the pot. Add broth, crushed tomatoes, tomato paste, rosemary, thyme, and bay leaf. Bring to a simmer.

6. Cover and reduce heat to low. Let the ragu simmer gently for about 2-3 hours, or until the lamb is very tender.

7. Remove the bay leaf. If the sauce is too thick, you can thin it with a bit more broth.

8. Serve the lamb ragu over cooked pasta or creamy polenta, garnished with fresh parsley and grated Parmesan cheese.