Fall Comfort Dish: Braised Lamb Ragù

Consider this braised lamb ragù recipe a project for a weekend or a lazy afternoon, and one not to miss. It involves a little bit of chopping and a lot of patience for braising the lamb. The result of all the slow cooking is an incredibly delicious, umami-packed, hearty lamb ragù. Serve it over pasta and enjoy with a glass of good red wine for the perfect cozy night in.

Inspired by his extensive travels throughout the Mediterranean, award-winning Chef Sean Connolly has developed a menu at Esther, the signature restaurant at QT Auckland, a luxury boutique hotel offering guests a eclectic mix of design, art and lifestyle with plenty of personality that makes it feel homey, yet elevated. QT Auckland’s signature restaurant features flavors and spices from Sicily to southern France to Morocco, while highlighting the best produce and culinary products of the region.

One of Sean’s signature dishes, which features prominently on Esther’s fall and winter menu, is his Lamb Ragù, which also has long been a tradition in his home and features in his cookbook, “My Family Feast: A World of Family Recipes and Tradition.” According to Chef Sean, “lamb’s got a rich, hearty flavor and texture, and slow-cooking it on the bone just makes the sauce even better.” The ragù tastes even better the second day. He suggests serving it over ribbon pasta, topped with finely grated parmesan.

Ragùs aren’t an everyday affair, and if you’re going the extra mile to procure top-quality meat and dedicate a couple of hours to the kitchen, you’ll want it to be worth every minute. Rest assured, the chef has painstakingly perfected this dish to ensure it’s not just good but incredibly delicious.

Step by Step to Make Braised Lamb Ragù

1. Prepare the Sauce:

• Sweat the Aromatics: Heat a large saucepan over medium heat. Add olive oil and sweat the diced onion, garlic, thyme, and bay leaf until soft and translucent, about 5 minutes. Do not brown them.
• Tomato Paste: Stir in the tomato paste and cook for an additional 2-3 minutes until it deepens in color.
• Wine and Tomato Puree: Pour in the white wine and reduce by two-thirds. Add the tomato puree and simmer over medium heat, stirring occasionally for about 30 minutes, until thickened.
• Season and Finish: Season with salt and pepper, then stir in the olive oil. Let it cool slightly before refrigerating until needed.

2. Cook the Lamb:

• Preheat Oven: Set the oven to 325°F (165°C).
• Brown the Lamb: In a large oven-safe pot or Dutch oven, heat olive oil over medium-high heat. Season the lamb shanks generously with salt and pepper. Sear them until browned on all sides.
• Add Aromatics: Add bay leaves, garlic, onion, and carrot to the pot. Pour in chicken stock, ensuring the lamb is mostly submerged.
• Braise: Cover tightly with foil or a lid and place in the oven. Braise for 2 1/2 to 3 hours until the lamb is tender and falling off the bone.
• Cool and Shred: Remove from the oven and let the lamb cool in the cooking liquid. Once cool, shred the meat and discard the bones.
• Strain and Reduce: Strain the braising liquid and mix it into the tomato sauce. Simmer the combined sauce over medium-low heat for another 15-20 minutes to let the flavors meld.

3. Cook the Pasta:

• Boil Pasta: Cook the pasta in a large pot of salted water according to the package instructions, until al dente. Drain and reserve a bit of pasta water.
• Combine: Toss the pasta with the lamb ragu sauce. If the sauce is too thick, add a little pasta water to loosen it to your desired consistency.

4. Assemble and Serve:

• Serve: Plate the pasta and lamb ragu, garnishing with fresh basil leaves and shaved Parmesan cheese.

Fall Comfort Dish: Braised Lamb Ragù

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

• Author: Chef Sean Connolly, Esther, QT Auckland
• Total Time: 235 minutes
• Yield: Serves 4
• Diet: Omnivore

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Description

Cozy up with this rich, slow-cooked lamb ragu. Tender lamb, tomatoes, and herbs create a deeply flavorful sauce, perfect over pasta.

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Ingredients

Units USM Scale 1x2x3x

• 1 small red onion, finely diced
• 1 garlic clove, minced
• 1 tsp thyme, finely chopped
• 1 bay leaf
• 2 tbsp tomato paste
• 1/2 cup (118 ml) white wine
• 4 cups (946 ml) tomato puree (use high-quality, such as Mutti)
• 2 tbsp extra virgin olive oil
• Salt and pepper to taste
• 2.5 to 3 lbs (1134 to 1361 g) lamb shanks or lamb shoulder
• 2 bay leaves
• 2 garlic cloves, roughly crushed
• 1 onion, roughly chopped
• 1 carrot, peeled and roughly chopped
• 5 cups (1183 ml) chicken stock
• 1 lbs (454 g) strozzapreti pasta (or other robust pasta like pappardelle)
• Fresh basil leaves, for garnish
• Parmesan cheese, for garnish

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Instructions

Prepare the Sauce

1. Heat a large saucepan over medium heat. Add olive oil and sweat the diced onion, garlic, thyme, and bay leaf until soft and translucent, about 5 minutes. Do not brown them.
2. Stir in the tomato paste and cook for an additional 2-3 minutes until it deepens in color.
3. Pour in the white wine and reduce by two-thirds. Add the tomato puree and simmer over medium heat, stirring occasionally for about 30 minutes, until thickened.
4. Season with salt and pepper, then stir in the olive oil. Let it cool slightly before refrigerating until needed.

Cook the Lamb

1. Set the oven to 325°F (165°C).
2. In a large oven-safe pot or Dutch oven, heat olive oil over medium-high heat. Season the lamb shanks generously with salt and pepper. Sear them until browned on all sides.
3. Add bay leaves, garlic, onion, and carrot to the pot. Pour in chicken stock, ensuring the lamb is mostly submerged.
4. Cover tightly with foil or a lid and place in the oven. Braise for 2 1/2 to 3 hours until the lamb is tender and falling off the bone.
5. Remove from the oven and let the lamb cool in the cooking liquid. Once cool, shred the meat and discard the bones.
6. Strain the braising liquid and mix it into the tomato sauce. Simmer the combined sauce over medium-low heat for another 15-20 minutes to let the flavors meld.

Cook the Pasta

1. Cook the pasta in a large pot of salted water according to the package instructions, until al dente. Drain and reserve a bit of pasta water.
2. Toss the pasta with the lamb ragu sauce. If the sauce is too thick, add a little pasta water to loosen it to your desired consistency.

Assemble and Serve

1. Plate the pasta and lamb ragu, garnishing with fresh basil leaves and shaved Parmesan cheese.

Notes

• For a richer flavor, use bone-in lamb shanks instead of boneless lamb shoulder.
• If you don’t have white wine, substitute an equal amount of chicken broth or water.
• Leftover ragu can be stored in an airtight container in the refrigerator for up to 5 days and freezes well for up to 3 months.

• Prep Time: 20 minutes
• Cook Time: 215 minutes
• Category: Main Course
• Method: Braising
• Cuisine: Italian

Nutrition

• Serving Size: 1 1/2 cups
• Calories: 600
• Sugar: 10
• Sodium: 600
• Fat: 35
• Saturated Fat: 15
• Unsaturated Fat: 15
• Trans Fat: 0g
• Carbohydrates: 40
• Fiber: 5
• Protein: 40
• Cholesterol: 150

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