red wine braised lamb ragu served with house made pappardelle pasta, garlic parmesan sauce.

In a large pot, heat the olive oil over medium-high heat. Add the lamb chunks and sear until browned on all sides, about 5-7 minutes. Remove the lamb and set aside.

Sear the Lamb

In the same pot, add the onion, carrots, and celery. Sauté for about 5 minutes until softened. Add the minced garlic and sauté for another minute.

Sauté the Vegetables

Pour in the red wine and scrape the bottom of the pot to deglaze. Bring to a simmer and let it reduce for about 5 minutes.

Deglaze and Simmer

Add the seared lamb back into the pot along with the broth, crushed tomatoes, bay leaves, salt, and pepper. Stir to combine.

Combine Ingredients

Bring the mixture to a gentle boil, then reduce heat to low and cover. Let it braise for 2 to 2.5 hours, or until the lamb is tender and shreds easily.

Braise the Lamb

Lamb shoulder, cut into chunks

lambo

Recipe information

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