Lamb Ragu Recipe

Season and Brown Lamb

Pat the lamb pieces dry with paper towels. Season evenly with 2 tsp kosher salt and 1 tsp black pepper. Lightly dust the lamb with the 3 tablespoons flour, shaking off excess. Heat 2 tablespoons olive oil in a large heavy-bottomed Dutch oven or deep skillet over medium-high heat until shimmering. Working in batches to avoid crowding, sear the lamb until deeply browned on all sides, about 3–4 minutes per side. Transfer browned pieces to a plate and repeat until all lamb is browned, adding the remaining 1 tablespoon olive oil if needed.

Deglaze and Add Liquids

Reduce heat to medium. Pour the 3 tablespoons white wine into the pan to deglaze, scraping up browned bits with a wooden spoon. Let the wine reduce by half (about 2 minutes). Stir in 3 tablespoons tomato paste and cook for 1 minute. Add the 14 oz crushed tomatoes and 2 cups stock and stir to combine. Return the lamb to the pot so pieces are partially submerged. Add bay leaves.

Sweat Vegetables

After removing the seared lamb (or before deglazing, if preferred), wipe the pan briefly and add 1 tablespoon oil if needed. Over medium heat, add the diced onion (1 cup), carrot (1 cup), and celery (2 stalks) and a pinch of salt. Cook, stirring occasionally, until vegetables are softened and translucent, about 6–8 minutes. Stir in the minced garlic (4 cloves) and cook 30–60 seconds until fragrant.

Combine with Lamb

Transfer the softened aromatics into the pot with the lamb and braising liquid, stirring to combine. Add chopped rosemary (1 tsp), thyme (1 tsp), and bay leaves (if not already added).

Stir in the harissa paste (2 tbsp), smoked paprika (1 tsp), ground cumin (1 tsp), ground coriander (1 tsp), and red pepper flakes (1 tsp, optional) into the braising liquid. Taste the sauce and adjust salt (add more kosher salt in 1/4 tsp increments if needed). Bring the mixture to a gentle simmer.

Cover the pot partially (lid slightly ajar) and reduce heat to low so the liquid barely simmers. Braise gently until lamb is tender and falling-apart, about 2 to 2½ hours. Check every 30 minutes: if the sauce reduces too quickly, add up to 1/2 cup more stock or water. During the last 30 minutes, remove lid to let sauce thicken if needed.

When lamb is fork-tender, remove the pot from heat. Transfer lamb pieces to a cutting board and chop coarsely if desired, then return to the sauce. Remove and discard bay leaves. Stir in lemon zest (1 tsp), 1 tablespoon extra-virgin olive oil, and 1 teaspoon red wine vinegar or lemon juice to brighten the sauce. Stir in chopped parsley (2 tbsp). Taste and adjust seasoning.

If you prefer a smoother, more cohesive ragu, use a fork to shred some of the lamb against the grain into the sauce. If the sauce is too thin, simmer uncovered over medium-low for 5–10 minutes to reduce to desired consistency.

Cook pasta (12 oz) in salted boiling water according to package instructions until al dente. Reserve 1/2 cup pasta cooking water, drain pasta, and toss with a portion of the lamb ragu, adding cooking water as needed to loosen and coat the pasta. Alternatively, spoon ragu over creamy polenta.

Serve portions topped with grated Pecorino Romano (to taste, about 1 cup for family-style), an extra drizzle of olive oil, and additional chopped parsley. Offer lemon wedges and extra harissa on the side for more heat.