Lamb and Wine Ragu
Lamb and Wine Ragu



  • 1.5 tbsp olive oil
  • 500g chopped lamb shoulder
  • 2 chopped celery stalks
  • 2 chopped carrots
  • 1 chopped onion
  • 1 tbsp Italian mixed herbs
  • 3 crushed garlic cloves
  • 2 bay leaves
  • 1 tbsp tomato puree
  • 2 x 400g tins of chopped tomatoes
  • 250ml red wine
  • 750ml lamb stock
  • Cooked polenta or pasta, to serve
  • Heat 1 tbsp of oil in a large casserole and brown the lamb all over. Remove from the pan and set aside. Add the remaining oil to the pan and cook the celery, onion, carrot and Italian herbs for 10 mins with the lid on, stirring occasionally, until everything is softened and golden.
  • Add the garlic and bay, stir and cook for 1 minute, then mix in the tomato puree and chopped tomatoes, wine, lamb stock and browned lamb. Season well, then put the lid on again and cook gently for 1 hour. Season again to taste, then remove the lid and simmer gently for another hour, then serve with cooked polenta or pasta.
2 hrs 30 mins
4 serving

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