Braised Lamb Ragu Recipe

Directions

1. 1

   Prepare the Lamb

   Cut the lamb shoulder into large chunks, approximately 2 inches. Season generously with salt and black pepper.

2. 2

   Sear the Lamb

   In a large Dutch oven, heat the olive oil over medium-high heat. Add the lamb chunks in batches, searing on all sides until browned, about 8-10 minutes. Remove the lamb and set aside.

3. 3

   Sauté the Onions and Garlic

   In the same pot, add the pearl onions and cook for 3-4 minutes until they start to soften. Add the minced garlic and sauté for another minute until fragrant.

4. 4

   Deglaze with Red Wine

   Pour in the red wine, scraping the bottom of the pot to release any browned bits. Allow the wine to simmer for 5 minutes, reducing slightly.

5. 5

   Add Tomatoes and Herbs

   Stir in the crushed San Marzano tomatoes, dried oregano, fresh thyme, and bay leaves. Return the browned lamb to the pot.

6. 6

   Braise the Lamb

   Cover the pot and reduce the heat to low. Let it braise for 2-2.5 hours, or until the lamb is tender and falls apart easily.

7. 7

   Cook the Pasta

   About 15 minutes before the lamb is done, bring a large pot of salted water to a boil. Cook the tagliatelle according to package instructions until al dente, then drain.

8. 8

   Combine and Serve

   Remove the bay leaves from the ragu. Shred the lamb into bite-sized pieces and stir into the sauce. Serve the ragu over the tagliatelle, topped with shaved Parmesan cheese and fresh basil.