White Lamb Ragu
Mix up your regular tomato ragu. This delicious twist on the classic is a "white ragu", which uses only a small amount of tomato paste mixed with a rich, deep-flavored stock. This style of ragu highlights the flavour of the lamb and all the woody herbs from the garden.
It's hearty but elegant and needs a long slow cook, so make this when you're having a day at home or friends over for dinner.
Ingredients 16
For The Sauce
1 leek, finely diced
1 stick celery, finely diced
1 carrot, peeled, finely diced
4 cloves garlic, finely chopped or minced
4 tbsp olive oil
1.6 kg lamb shoulder, bone-in
1 tsp salt
1⁄2 tsp black pepper, cracked
1 tsp fennel seeds
2 tbsp tomato paste
250 ml white wine
1 l beef stock
2 sprigs thyme
2 sprigs rosemary
2 sprigs oregano
For The Pasta
480 g tagliatelle, which would serve 6
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Method 10
Start by preparing the vegetables. Finely dice the white part of the and . Peel and finely dice the . Finely chop or mince the . Tie the sprigs of , and together with cooking twine to make the bouquet garni.
Place a large casserole pot or saucepan with a lid over medium-high heat, add the , then add the and sear for 3-4 minutes on all sides until browned all over. Remove from the pot and set aside on a plate.
Reduce the heat to medium and add the , , , and . Sauté for 5 minutes until beginning to soften. Add the and and sauté for 2-3 minutes until fragrant.
Add the , stir until well combined, then let it cook for 1-2 minutes until it has deepened in colour slightly. Pour in the and cook for a couple of minutes, stirring occasionally until reduced and thickened.
Add in the and bouquet garni and bring to a simmer, then add the back to the pot, along with any juices on the plate and reduce heat to low.
Place the lid on the pot and gently cook for 5 hours, turning the occasionally, until it is soft and falling off the bone. The liquid should be just bubbling, do not let it boil or the lamb will become tough.
When the is fall-off-the-bone tender, remove the meat from the pot and let it cool for 10 minutes on a plate or board. Increase the heat to medium, bring the liquid to a simmer and cook for 10-20 minutes until the sauce thickens. If you'd like a smooth, creamy consistency, feel free to use a stick blender to blitz the mixture in the pot before bringing to a simmer.
When the has cooled slightly, remove the bones and any fatty or grisly bits, then shred the meat with a fork and tongs, or your hands.
Once the sauce has thickened, reduce the heat to low again, return the to the pot and stir to heat through then serve.
Serve over with lots of grated parmesan
Anna Guerrero's tips
As long as this ragu is cooked low and slow and there is enough liquid, you can't really overcook it. In fact, the longer the meat cooks, the more tender it will be, so if you have the time, let it go for 8 hours. Just check on the liquid level and add more stock or water if needed.
Helpful tips
Can I use a different cut of lamb for this ragu?
How can I tell when the lamb is properly cooked?
Do I need to make my own stock?
Can I make this ragu ahead of time?
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Notes
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