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    Lamb and Rosemary Ragu

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    Lamb and Rosemary Ragu

    This ragu can be made just as successfully with about 700g cubed lamb shoulder instead of the shanks. Just cut half an hour off the time it sits in the oven and use 200ml less stock. Serve with plenty of grated Pecorino

    • Preparation time: 30 minutes
    • Cooking time: 180 minutes
    • Total time: 3 hours 30 minutes 60 minutes 60 minutes 60 minutes 30 minutes

    Serves: 6


    • 4 x 300g lamb shoulder shanks, trimmed of excess fat
    • 1 tbsp olive oil
    • 1 brown onion
    • 1 carrot
    • 1 celery sticks
    • 150g chesnut mushrooms
    • 3 garlic cloves
    • 1 tbsp tomato puree
    • 2 rosemary sprigs
    • 300ml white wine
    • 700ml lamb or chicken stock
    • 400 g chopped tomatoes
    • 400g dried pappardelle pasta


    1. Preheat the oven to 170C/gas 3. In a large, lidded casserole on a medium heat, brown two shanks at a time in the oil. It should take 6–8 minutes per batch. Remove to a bowl. Add the onion, carrot, celery and mushrooms to the pan and sauté for 5 minutes. Stir in the garlic, tomato purée and rosemary, then the wine. Allow the wine to bubble down by half – this should take 5 minutes, then add the lamb shanks, stock and tomatoes. Cover and cook for two and a half hours, till the lamb is falling off the bones. Discard the rosemary stalks and fish out the lamb; leave to cool for a few minutes, then cut into bite-sized pieces. Discard the bones or use to make stock later (they can be frozen). Skim excess fat off the sauce and stir in the lamb. (If making in advance, refrigerate, then discard any solidified fat before reheating.)
    2. Cook the pasta according to the instructions on the packet, drain and add to the ragu with a spoonful or two of the cooking water. Lift and fold to combine.

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    Drinks recommendation

    An Italian classic works splendidly here.


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    4 stars