Name: Slow-Cooked Lamb Herb Ragu
Prep time: 45 min
Cook time: 5 h
Total time: 5 h 45 min
Yield: 24
Ingredients: 5 kg boneless lamb shoulder, trimmed and cut into 3 cm cubes; 120 ml olive oil, divided; 1.2 kg yellow onions, finely diced; 800 g carrots, finely diced; 600 g celery, finely diced; 120 g garlic cloves, minced; 300 g tomato paste; 750 ml dry red wine; 3 liters low-sodium beef or lamb stock; 3.6 kg canned crushed tomatoes; 12 sprigs fresh rosemary; 12 sprigs fresh thyme; 6 bay leaves; 30 g salt, or to taste; 10 g black pepper, freshly ground

Description

Succulent lamb shoulder braised low and slow with tomatoes, carrots, celery, and fresh herbs in a one-pot setup for intense savory depth and umami from long-simmered bones and aromatics. High in protein and fiber from the vegetable base, this ragu excels at freezing and reheating into satisfying meals. Designed for large batches yielding 20+ portions near 500 calories each, with 40+ grams protein and carb calories limited below 30 percent through meat-forward composition.

Cultural Background

Ragu traces its roots to 18th-century Bologna in Italy, where slow-simmered meat sauces evolved from peasant traditions of using tougher cuts and bones for flavor. Lamb versions draw from Mediterranean influences, particularly in southern Italy and Greece, where lamb is central to festive and everyday braises. The technique of long, gentle simmering with aromatic vegetables and herbs reflects centuries-old methods for tenderizing meat while building layered umami.

Recipe Info

PREP TIME: 45 minutes
COOK TIME: 5 hours
TOTAL TIME: 5 hours 45 minutes
SERVINGS: 24
DIFFICULTY: Medium

Ingredients

5 kg boneless lamb shoulder, trimmed and cut into 3 cm cubes
120 ml olive oil, divided
1.2 kg yellow onions, finely diced
800 g carrots, finely diced
600 g celery, finely diced
120 g garlic cloves, minced
300 g tomato paste
750 ml dry red wine
3 liters low-sodium beef or lamb stock
3.6 kg canned crushed tomatoes
12 sprigs fresh rosemary
12 sprigs fresh thyme
6 bay leaves
30 g salt, or to taste
10 g black pepper, freshly ground

Instructions

Pat the lamb cubes dry and season generously with salt and pepper. Heat 60 ml olive oil in a large heavy-bottomed Dutch oven or stockpot over medium-high heat until shimmering. Working in batches to avoid crowding, brown the lamb on all sides until deeply caramelized, about 8-10 minutes per batch; transfer to a plate and set aside.
Reduce heat to medium and add the remaining 60 ml olive oil. Add the diced onions, carrots, and celery; cook, stirring occasionally, until softened and lightly golden, 12-15 minutes. Stir in the minced garlic and cook for 1-2 minutes until fragrant.
Add the tomato paste and cook, stirring constantly, for 3-4 minutes until it darkens slightly and coats the vegetables. Pour in the red wine, scraping the bottom of the pot to deglaze all browned bits, and simmer until reduced by half, about 5-7 minutes.
Return the browned lamb and any juices to the pot. Add the stock, crushed tomatoes, rosemary sprigs, thyme sprigs, and bay leaves. Bring to a gentle simmer, then reduce heat to low, cover partially, and braise for 4.5-5 hours, stirring every 45-60 minutes, until the lamb is fall-apart tender and the sauce has thickened to a rich, cohesive consistency.
Remove herb sprigs and bay leaves. Taste and adjust seasoning with additional salt and pepper if needed. Skim any excess fat from the surface if desired. The ragu is ready when the meat shreds easily and the sauce clings to a spoon.

Tips

- Brown the lamb in small batches over high heat for maximum flavor development through the Maillard reaction; overcrowding steams the meat instead.
- For the best texture after freezing, slightly undercook any accompanying low-carb base like zucchini noodles so they hold up on reheating.
- Substitute beef chuck for lamb if unavailable, or use dried herbs (one-third the amount) in a pinch, though fresh delivers brighter aroma.

Nutrition

Calories: 495
Protein: 43 g
Carbs: 22 g
Fat: 28 g