There's nothing quite as comforting as a rich, deeply flavored sauce, and this Slow Braised Lamb Ragu is one of our favorites! Tender lamb shoulder is braised in white wine and tomatoes with lots of fresh herbs, then finished with tangy capers, kalamata olives, lemon juice, and balsamic vinegar. The end result is well-balanced and robustly flavored. We love this with pappardelle pasta, but it's also fantastic over creamy polenta, gnocchi, or on top of rice. Either way, we have a feeling you’ll make this again and again!
Ingredients
- Boneless lamb shoulder: You’ll need about 3-4 lbs of boneless lamb shoulder cut into 2 inch cubes. Yes, this is often considered a tougher cut of meat, but trust the braising process. It’ll be melt-in-your-mouth by the time it’s done cooking!
- Extra virgin olive oil: To brown the lamb in.
- Kosher salt and freshly ground black pepper: To season everything!
- Soffritto: the Italian trifecta of onion, carrots, and celery!
- Garlic: finely chop a few cloves garlic
- 2 tablespoons tomato paste, which adds a rich, deep tomato flavor
- Fresh herbs: The earthy, piney flavor of the rosemary adds a lot of depth to this lamb ragu. Thyme would be great too! We’re also adding dried bay leaves. They add another layer of flavor and have an almost tea-like, potent flavor.
- Dry white wine: use something that’s good enough to drink, as the flavor will intensify as it cooks down! If you prefer, a dry red wine can be used. See below for tips.
- Canned tomatoes: We love the texture of crushed tomatoes.
- Capers and Kalamata olives: You’ll love the salty tangy bite that brined capers and kalamata olives add to the dish. It’s surprisingly wonderful!
- Aged balsamic vinegar: This adds a richness to the sauce, just before serving.
- Lemon: The fresh lemon zest and lemon juice helps to balance the flavors in the ragu.
- Fresh basil, for serving!
About this recipe
This slow braised Lamb Ragu with olives and capers is the ultimate comfort food. It’s rich and thick and tastes like it should be more difficult to make but is surprisingly simple. Tender lamb shoulder is braised in a white wine and tomato sauce with lots of fresh herbs and the classic soffritto (onions, carrots, and celery) until the lamb is practically falling apart. Just before serving, stir in capers, Kalamata olives, fresh lemon zest and juice, and a generous splash of balsamic vinegar. You simply cannot believe the depth of flavor that results.
WHAT IS RAGU?
Ragu is an Italian meat sauce with tomatoes and aromatics. It is the end all, be all of comfort foods. While traditional ragus are often made with ground meat, this recipe features cubed boneless lamb shoulder, and it is impossibly tender and melt-in-your-mouth. This lamb ragu has an umami-rich flavor thanks to the addition of capers and kalamata olives. While it features a different protein, it’s safe to say that if you are a fan of Chicken Puttanesca, you will be head over heels in love with this ragu recipe.
Preparation
Brown the lamb. Just like you would with beef or pork, you want to start out by browning the lamb on all sides. Make sure the lamb shoulder sits out at room temperature for at least 20-30 minutes before you begin, and season it generously with Kosher salt and black pepper.
Cook the veggies. Use a slotted spoon to transfer the browned lamb to a large plate before sautéing the aromatics, or soffritto (onions, carrots, and celery).
Deglaze with wine. Cook for about 4-6 minutes before adding garlic, tomato paste, and fresh herbs, then deglaze with white wine. Be sure to scrape up any browned bits on the bottom of the pan. Add crushed tomatoes to make the sauce.
Return the meat to the pan. Add the browned lamb, along with any juices, bring to a simmer, then cover with a tight fitting lid and transfer to a preheated oven. Cook low and slow for 2½-3 hours, or until the lamb is tender and falling apart.
Finish, then serve. Stir in the last remaining ingredients: capers, olives, lemon zest, lemon juice, balsamic vinegar, and basil. Taste, adjust seasoning, then serve!
While not necessary, freshly grated Parmesan cheese is always a welcome addition with ragu!
HOW TO SERVE BRAISED LAMB RAGU
With pappardelle pasta, of course! Cook your pasta of choice until al dente, then finish it in a skillet with as much of the lamb ragu as you like. This will help the pasta to absorb the sauce. If you want something a little different, this lamb ragu recipe is fantastic over creamy parmesan polenta, potato gnocchi, or even a bowl of warm fluffy white rice.
