Lamb Ragu Recipe

Prepare the Lamb

Cut the lamb shoulder into large chunks. Season with salt and black pepper.

Sear the Lamb

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

Sauté the Vegetables

In the same pot, add the chopped onion, carrot, and celery. Sauté for about 5 minutes until the vegetables are softened. Add the minced garlic and cook for an additional minute until fragrant.

Deglaze with Wine

Pour in the red wine, scraping the bottom of the pot to release any browned bits. Allow the wine to simmer for about 3 minutes until slightly reduced.

Add Tomatoes and Spices

Add the crushed tomatoes, minced anchovy fillets, dried oregano, and the seared lamb back into the pot. Stir to combine and bring to a simmer.

Slow Cook the Ragu

Reduce the heat to low, cover the pot, and let the ragu simmer for 1.5 to 2 hours until the lamb is tender and falls apart easily.

Cook the Pasta

In a separate pot, cook the rigatoni pasta according to package instructions until al dente. Drain and set aside.

Combine Pasta and Ragu

Once the ragu is done, shred the lamb into smaller pieces and mix it into the ragu. Toss in the cooked rigatoni and stir to coat the pasta with the sauce.

Serve with Toppings

Serve the lamb ragu topped with chopped Kalamata olives, fresh mint, and grated Parmesan cheese.