Roasted lamb ragù

Name: Roasted lamb ragù
Prep time: 20 min
Total time: 3 h 20 min
Yield: 4
Ingredients: 2 leeks, halved and finely sliced; 2 carrots, finely diced; 2 celery stalks, finely diced; 2 garlic cloves, crushed; 1 cinnamon stick; 1 clove; 1 tsp ground coriander; 2 bay leaves; 4 thyme leaves; 1 tsp honey; 4 anchovy fillets; 900 g lamb neck fillets; 250 ml red wine; 250 ml chicken stock; 400 g cans chopped tomatoes

A spiced one tray ragu recipe that saves on washing up without compromising on flavour!

4 out of 5 stars(4) Rate this recipe

Gluten free

Serves4
CourseMain meal
Prepare20 mins
Cook3 hrs
Total time3 hrs 20 mins
Plusresting

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2 leeks, halved and finely sliced
2 carrots, finely diced
2 celery stalks, finely diced
2 garlic cloves, crushed
1 cinnamon stick
1 clove
1 tsp ground coriander
2 bay leaves
4 thyme leaves
1 tsp honey
4 anchovy fillets
900g lamb neck fillets
250ml red wine
250ml chicken stock
2 x 400g cans chopped tomatoes

Preheat the oven to 200˚C, gas mark 6. Toss the leeks, carrots, celery, garlic, spices, herbs, honey and anchovies in the base of a large, sturdy roasting tray; season. Season the lamb neck fillets and lay on top. Roast for 60 minutes, turning everything every 20 minutes. You want the meat to be browned and the vegetables soft and just turning golden.
Stir in the wine, stock and tomatoes. Cover the tray tightly with foil (use a few sheets to make sure the steam doesn’t escape). Turn the oven down to 160˚C, gas mark 2, and roast for 1 hour 30 minutes.
Uncover the tray and roughly shred the meat, turning it in the juices (discard any chunks of fat). Turn up the oven to 200˚C, gas mark 6, and roast for another 30 minutes, stirring occasionally, until the meat is browned in places and the sauce is glossy and thick. Rest for 20 minutes, then serve with pasta, polenta or potatoes, or in sandwiches

Typical values per serving when made using specific products in recipe