Slow Cooked Rosemary Lamb Ragù

This is the kind of dish that fills your kitchen with the most glorious aromas while you go about your weekend—lamb shoulder transforms into silky, luxurious meat that falls apart at the touch of a spoon, all infused with rosemary and slow-cooked richness that tastes far more impressive than its humble price tag suggests.

Ingredients:

• 1.5 kg lamb shoulder, cut into chunks
• 3 tablespoons olive oil
• 2 onions, finely chopped
• 4 garlic cloves, minced
• 2 carrots, chopped
• 2 celery stalks, chopped
• 400 ml red wine
• 800 ml beef stock
• 400 g canned tomatoes
• 3 sprigs fresh rosemary
• 2 bay leaves
• Salt and pepper
• 400 g pasta

Method:

1. Heat oil in a large heavy pot over high heat. Brown the lamb in batches, about 3 minutes per side. Set aside.
2. Add onions, garlic, carrot, and celery to the pot. Sauté until softened, roughly 5 minutes.
3. Pour in wine, scraping up browned bits. Add stock, tomatoes, rosemary, and bay leaves. Return lamb to pot.
4. Bring to a gentle simmer, cover, and cook on low for 3–4 hours, until lamb is completely tender, stirring occasionally.
5. Season with salt and pepper. Serve over cooked pasta.

Full recipe at RecipeTin Eats →

Chef's tip: Don't skip browning the meat properly—those caramelized bits are where the deep, restaurant-quality flavour lives.