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Basic lamb ragù
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1 tbsp olive oil
2 carrots, cut into 0.5cm pieces
3 celery stalks, cut into 0.5cm pieces
2 leeks, trimmed and cut into 0.5cm pieces
4 garlic cloves, finely chopped
½ x 20g pack rosemary, leaves finely chopped
½ x 15g pack oregano, leaves roughly chopped
3 bay leaves
2 tbsp tomato purée
250ml red wine
500ml fresh chicken stock
400-500g leftover lamb, cut into 0.5cm pieces
250ml leftover roasting juices or gravy (optional)
1. Heat the oil in a large, heavy-based saucepan, then add the carrots, celery and leeks with a pinch of salt. Cook, covered, over a medium heat for 5 minutes, then uncover and fry for another 10-15 minutes, until soft and golden but not browned.
2. 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 and simmer, stirring often, for 1 hour 15 minutes, until the lamb is tender and coated in a thick sauce. Season; serve with polenta, mash or pasta, if liked.
This recipe first appeared in Waitrose Kitchen magazine. myWaitrose members can download the Waitrose Kitchen app edition for FREE. Find out more.
Typical values per serving:
This recipe was first published in March 2015.