lamb ragù

Lamb

Lamb ragù

PREP TIME

45 Mins
COOK TIME

45 Mins
SERVING

10 People
VIEWS

3,450

Slow-cooked lamb shoulder makes the perfect base for a rich and meaty sauce for pasta. It can be made a couple of days ahead, letting the flavours meld. The boned shoulder is cooked as a whole piece, then shredded into the rich sauce.

Ingredients

1kg boneless lamb shoulder

3 tbsp olive oil

2 onions, finely chopped

4 garlic cloves, finely chopped

1 tbsp chopped rosemary leaves

150ml red wine

400ml passata

1 tsp caster sugar

2 bay leaves

75g green pitted olives

4 tbsp capers, drained and rinsed

3 tbsp chopped parsley

Pasta and grated parmesan to serve (optional)

Directions

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