Sticking with the Italian theme started with last week’s post on gnocchi, todays’ recipe for slow cooked lamb ragu makes the perfect topping for those pillowy potato dumplings.
About 3 hours in the oven at a low temperature results in meltingly tender lamb in a delicious rich tomato, rosemary and wine infused sauce. Perfect with gnocchi, pasta, or even some polenta and plenty of parmesan on top.
Whilst the ragu takes 3 hours to cook in the oven (filling your kitchen with wonderful aromas all the while), it only takes about 15 minutes of actual hands-on cooking time. It’s perfect for a delicious yet hassle-free weekend meal.
The added bonus is it tastes even better the next day once the flavours have had time to mull overnight. Consequently leftovers are mandatory…if you can manage to stop everyone from having seconds on the first night, that is!
1 tablespoon oil
500g lamb shoulder or leg, cut into bite sized pieces
2 tablespoons flour
250ml red wine
1 small onion, chopped
2 cloves of garlic, thinly sliced
400g can chopped tomatoes
Pinch of sugar
2 springs rosemary
Salt and pepper
1. Preheat the oven to 170°c/150°c fan/325°f/gas mark 3.
2. Heat the oil in a heavy based pan over a high heat. Brown the lamb to seal and add colour – depending on the size of your pan, you’ll probably have to do this in 2 batches.
3. Set the lamb aside on a plate and add the onions and garlic to the pan. Cook over a medium heat for 3-4 minutes.
4. Return the lamb to the pan, add the flour and mix to ensure everything is coated. Add the wine, chopped tomatoes, sugar, rosemary sprigs and salt and pepper. Bring to a simmer.
5. Cover and place in the oven for 3 hours, stirring every hour or so. After 3 hours the meat should be meltingly tender and the sauce reduced down to a thick, glossy ragu. Serve with pasta, gnocchi or polenta.