Braised Lamb Ragu Recipe

Cooking Instructions

1. 1

   Prepare the Lamb

   Cut the lamb shoulder into 2-inch chunks and season with salt and black pepper.

2. 2

   Sear the Lamb

   In a large heavy-bottomed pot, heat the olive oil over medium-high heat. Add the lamb chunks in batches, searing them on all sides until browned, about 5-7 minutes per batch. Remove the lamb and set aside.

3. 3

   Sauté the Onions and Garlic

   In the same pot, add the pearl onions and cook until golden, about 4-5 minutes. Add the minced garlic and sauté for an additional 1 minute until fragrant.

4. 4

   Deglaze with Wine

   Pour in the red wine and scrape the bottom of the pot to deglaze, cooking for about 2-3 minutes until the wine reduces slightly.

5. 5

   Add Tomatoes and Herbs

   Add the canned San Marzano tomatoes (including juices), thyme, and rosemary. Stir well to combine.

6. 6

   Combine and Simmer

   Return the seared lamb to the pot. Bring the mixture to a simmer, cover, and reduce the heat to low. Cook for 2-2.5 hours until the lamb is tender and easily shreds.

7. 7

   Cook the Pasta

   About 15 minutes before the lamb is done, bring a large pot of salted water to a boil. Add the tagliatelle pasta and cook according to package instructions until al dente. Drain and set aside.

8. 8

   Shred the Lamb

   Once the lamb is tender, remove it from the pot and shred it using two forks. Return the shredded lamb to the sauce and stir to combine.

9. 9

   Serve

   Serve the braised lamb ragu over the tagliatelle pasta and top with shaved Parmesan cheese.