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Lamb Ragu
Zoey

Lamb Ragu

My mouthwatering lamb ragu recipe features lamb, tomatoes, and aromatics braised until fall-apart tender, creating a rich and robust sauce. It's hearty and has stovetop, Instant Pot, and slow cooker cooking options. Watch the video below to see how I make it in my kitchen.
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian
Calories: 541
Ingredients Equipment Method

Ingredients
  

Ingredients
  • 1 pound lamb shoulder
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons olive oil
  • 1 clove garlic (minced)
  • 1/2 small onion (sliced)
  • 1 small carrot (diced)
  • 2 stalks celery (diced)
  • 1/2 cup beef broth
  • 14 ounces canned tomatoes
  • 1 1/2 tablespoons tomato paste
  • 1 tablespoon Italian seasoning
  • 1/2 teaspoon sugar
  • 1 beef bouillon cube (or chicken or vegetable)
  • 12 ounces pappardelle (or pasta of choice)

Equipment

  • Instant Pot

Method
 

Instructions
  1. Pat dry the lamb and chop into large chunks. Season with salt and pepper.
  2. Using the sauté function, heat the olive oil in the Instant Pot. Add the garlic, onion, carrot, and celery, and cook until the vegetables are tender. Add the lamb and sear on all sides.
  3. Add the beef broth, diced tomatoes, tomato paste, Italian seasoning, sugar, bay leaves, and beef bouillon cube and stir until combined.
  4. Lock the lid and close the vent valve. Cook everything on high pressure for 25 minutes. Allow the pressure to naturally release for 10 minutes, then do a quick release.
  5. Using two forks, shred the lamb and discard any sinew or pieces of fat. Let the mixture sit as you prepare the pasta.
  6. Cook the pappardelle as per its package instructions.
  7. Transfer the lamb sauce to a large pot or dutch oven. Add the cooked pappardelle, along with 1/4-1/2 cup of pasta water. Mix everything together and serve.