Next-day lamb ragù

Name: Next-day lamb ragù
Prep time: 25 min
Cook time: 1 h 45 min
Total time: 2 h 10 min
Yield: 6
Ingredients: 1 tbsp olive oil; 2 carrots, finely diced; 3 stalks celery, finely diced; 2 leeks, trimmed and finely diced; 4 cloves garlic , finely chopped; 20 g pack rosemary, leaves only, finely chopped; 15 g pack oregano, leaves roughly chopped; 3 bay leaves; 2 tbsp tomato purée; 250 ml red wine; 500 ml chicken stock; 500 g leftover lamb, cut into bitesized pieces; 250 ml leftover roasting juices or gravy (optional)

Transform your leftover lamb into a rich, melt-in-the-mouth ragù. Slowly simmered with red wine and herbs, it’s best served over creamy mash or polenta.

4.5 out of 5 stars(2) Rate this recipe

High protein1 of your 5 a day

Serves6
CourseMain meal
Prepare25 mins
Cook1 hr 45 mins
Total time2 hrs 10 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

1 tbsp olive oil
2 carrots, finely diced
3 stalks celery, finely diced
2 leeks, trimmed and finely diced
4 cloves garlic , finely chopped
½ x 20g pack rosemary, leaves only, finely chopped
½ x 15g pack oregano, leaves roughly chopped
3 bay leaves
2 tbsp tomato purée
250ml red wine
500ml chicken stock
500g leftover lamb, cut into bitesized pieces
250ml leftover roasting juices or gravy (optional)

Heat the oil in a large, heavy-based saucepan, then add the carrots, celery, leeks and a pinch of salt. Cover and cook over a medium heat for 5 minutes, then uncover and fry for 10-15 minutes more, until soft and golden, but not browned.
Add the garlic and herbs, cook for 3-4 minutes, then stir in the tomato purée and wine. Increase the heat and boil rapidly for 3-4 minutes, until the alcohol evaporates.
Add the stock, lamb and roasting juices or gravy (or 250ml water). Season, then simmer gently, stirring often, for 1 hour 15 minutes, adding more water to loosen, if needed, until the lamb is tender and coated in a thick sauce. Season, then serve with polenta, mash or pasta, if liked.

Cook’s tip

This would make a luxurious alternative to a shepherd’s pie. Just cover the cooked lamb ragù with hot mash, brush with a little melted butter and grill until crisp and golden.

Typical values per serving when made using specific products in recipe