Lamb Ragu

Name: Lamb Ragu
Yield: 4 servings
Ingredients: 1/4 cup olive oil; 2 pounds boneless lamb shoulder, cut into 2 inch pieces; salt and ground black pepper to taste; 1 onion, cut into small dice; 1 celery rib, cut into small dice; 1 carrot, cut into small dice; 1/2 large fennel bulb, cut into small dice; 4 cloves garlic, thinly sliced; 1 (28 ounce) can Italian-style peeled tomatoes (such as Cento(R) San Marzano), crushed by hand; 2 1/2 cups dry white wine; 4 sprigs fresh marjoram; 3 sprigs fresh thyme; 1 sprig fresh rosemary; 3 cups water, divided, or more as needed; 3 sprigs rosemary, leaves stripped and chopped; 1 orange, zested

Be the first to rate this recipe

Ingredients

1/4 cup olive oil ⓘ
2 pounds boneless lamb shoulder, cut into 2 inch pieces ⓘ
salt and ground black pepper to taste ⓘ
1 onion, cut into small dice ⓘ
1 celery rib, cut into small dice ⓘ
1 carrot, cut into small dice ⓘ
1/2 large fennel bulb, cut into small dice ⓘ
4 cloves garlic, thinly sliced ⓘ
1 (28 ounce) can Italian-style peeled tomatoes (such as Cento(R) San Marzano), crushed by hand ⓘ
2 1/2 cups dry white wine ⓘ
4 sprigs fresh marjoram ⓘ
3 sprigs fresh thyme ⓘ
1 sprig fresh rosemary ⓘ
3 cups water, divided, or more as needed ⓘ
3 sprigs rosemary, leaves stripped and chopped ⓘ
1 orange, zested ⓘ

Instructions

Heat olive oil in a Dutch over over medium-high heat.
Season lamb shoulder with salt and pepper; cook in hot oil until well-browned on all sides, 20 to 30 minutes. Remove shoulder to a platter.
Preheat oven to 350 degrees F (175 degrees C).
Stir onion, celery, carrot, fennel, and garlic into the rendered fat remaining in the Dutch oven; season with salt. Cook and stir the vegetables in the hot fat, scraping the bottom of the pot to release any dark bits of meat stuck, until the vegetables are softened, about 10 minutes.
Return lamb shoulder to the Dutch oven along with any juices accumulated on the platter; add tomatoes and white wine. Bundle marjoram, thyme, and rosemary together with kitchen twine; add to the Dutch oven and submerge in liquid. Place a cover on the Dutch oven, bring the liquid in it to a boil, and transfer pot to the oven.
Bake in preheated oven for 1 hour. Pour 1 cup water into the Dutch oven and continue cooking for 1 hour more.
Remove lamb to a cutting board, cut into small pieces, and return to the Dutch oven. Pour remaining 1 cup water over the lamb and stir.
Cook until lamb is tender, about 30 minutes more.
Stir rosemary, orange zest, and red pepper flakes into the lamb mixture. Add more water if the mixture is too thick.

Nutrition & Diet Analysis (per serving)

797 kcal 40% DV

Protein Fat Carbs

Macronutrients

Protein 22.7g 45% DV

Total Fat 48.5g 62% DV

Carbs 74.8g 27% DV

Fiber 26.5g 95% DV

Sugar 19.2g 38% DV

Electrolytes

Sodium 10298mg 100% DV

Potassium 1828.5mg 39% DV

Cholesterol 46.5mg 16% DV

Vitamins & Minerals

Vitamin A 1120.5mcg 100% DV

Vitamin C 106.2mg 100% DV

Vitamin D 0.1mcg

Calcium 809.3mg 62% DV

Iron 30.6mg 100% DV

* % Daily Values based on a 2,000 calorie diet (FDA 2020).