Best-Ever Lamb Ragu
Best-Ever Lamb Ragu



  • 4 chopped garlic cloves
  • 400g chopped shallots
  • 20g rosemary leaves
  • 10 anchovy fillets from a tin
  • 50ml white balsamic vinegar
  • 2 tbsp oil
  • 1kg lamb fillet
  • 250ml red wine
  • 3 litres lamb or beef stock
  • 4 tomatoes, diced
  • Cooked tagliatelle, to serve
  • Shaved parmesan, to serve
  • Toss the garlic, rosemary, shallots, anchovies and vinegar in a food processor and whizz to a puree. Pop a large saucepan on the heat and add the oil. Season the lamb fillet all over, then sear for 5 mins to brown all over, then remove from the pan and set aside. Pour in the wine and deglaze the pan, then simmer to reduce by half. Return the meat to the pan with the puree and stock, then leave to simmer for 3 hours, skimming the top regularly.
  • After 3 hours the meat should be falling apart easily. Remove the fillet from the sauce and set aside, then increase the heat and cook the sauce for 10 mins more to thicken. Shred the lamb and return to the pan with the tomatoes, then cook for 10 mins more. Season to taste, then serve with cooked tagliatelle and shaved parmesan. Delicious!
3 hrs 30 mins
4 serving

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