Lamb Ragu

A heavenly, comforting taste of Italy

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Step 1

Brown the lamb shoulder: add 1 tablespoon of olive oil to a heavy bottom pot with a lid over medium high heat. Season generously with salt and pepper and cook the lamb until deeply brown. Transfer lamb to plate and set aside.

Step 2

Pre-heat oven to 140°C

Step 3

Cook the aromatics: add the remaining 1 tablespoon olive oil to the pot and reduce the heat to medium. Once the oil is hot and shimmers, add the onion, carrots, and celery seasoning with 1 teaspoon salt. Cook until veggies are softened and deeply browned, 15 to 20 minutes. Stir in the garlic and cook until fragrant, 1 to 2 minutes. Stir in the tomato paste, stirring to coat the veggies and cook for 1 to 2 minutes, caramelising the tomato paste.

Step 4

Deglaze: slowly pull the red wine into the pot, using a wooden spoon to scrape up the brown bits. Let the red wine reduce by about half then pour in the beef stock, crushed tomatoes and the herbs. Use kitchen twine to tie the herbs in a little bundle. Return the lamb to the pot.

Step 5

Braise: cover the pot and place in the oven to braise for 3 to 4 hours. When the lamb is ready, it should shred very easily. Place the pot on low heat to reduce the sauce, 30 minutes.

Step 6

Finishing the sauce: once the sauce has reduced, add 2 tablespoons butter and 1/3 cup heavy cream, remove Parmesan rind herbs and discard.