Slowly Braised Lamb Ragu

Slowly Braised Lamb Ragu

3 hours and 10 minutes
6 Serves

The ultimate warm, hearty comfort meal perfect for the winter season. Enjoy this braised lamb ragu pasta with a glass of Taylors Shiraz. 


  • 1kg Lamb Shoulder
  • 600g Pappardelle pasta
  • 2 Carrots, finely diced
  • 1 Brown onion, finely diced
  • 3 Garlic cloves, finely chopped
  • 2tbsp Tomato paste
  • 1cup Red Wine, Taylors shiraz
  • 2cups Beef stock
  • 800g Canned Crushed Tomatoes
  • 2tbsp Olive Oil
  • 2 Bay leaves
  • 1sprig Rosemary
  • 8sprig Thyme
  • Salt and pepper
  • Parmesan, to serve


  1. Heat 1 tbsp of olive oil in a deep pot over medium to high heat. While this is heating season the lamb with salt and pepper. Add the lamb to the pot and cook until browned on all sides, this will take about 3 minutes. Set aside the lamb.
  2. Add 1 tbsp of olive oil in the pot then adding carrot and onion, cooking and stirring for 5 minutes or until softened. Add the garlic and cook for a further 1 minute. Stir in tomato paste to coat vegetables and cook for 1 minute.
  3. Add the red wine and stir well reducing the wine by half. Then pour in beef stock, tomatoes, and herbs. After this is heated place the lamb back into the pot.
  4. Cover the pan with foil if it is going in the oven or cover slow cooker and braise for 3 hours.
  5. Once cooked, remove bay leaves and herbs from the dish and stir the lamb to break it up.
  6. Cook the pasta in a large saucepan of boiling water. Cook until al dente then drain.
  7. Divide pasta and lamb ragu and top with parmesan.