Slow Cooked Rosemary Lamb Ragù

Name: Slow Cooked Rosemary Lamb Ragù
Prep time: 20 min
Cook time: 3 h 30 min
Total time: 3 h 50 min
Yield: 8
Cuisine: Italian
Ingredients: 1 kg boneless lamb shoulder, cut into 3 large pieces; 2 tablespoons olive oil; 1 onion, finely diced; 1 carrot, finely diced or grated; 1 celery stalk, finely diced; 3 garlic cloves, minced; 2 tablespoons tomato paste; 1 cup full bodied red wine; 400g canned crushed tomatoes; 2 cups chicken stock; 2 beef bouillon cubes, crumbled; 3 long sprigs fresh rosemary; 1 tablespoon fresh rosemary, finely chopped; 2 bay leaves; Salt and black pepper to taste

This comforting lamb ragù features tender, shredded lamb shoulder simmered in a rich tomato and rosemary sauce.

By Recipes By Nani· 🌍 Italian· October 9, 2026

recipesbynani.com

Prep

20 minutes

Cook

3 hours 30 minutes

Total

3 hours 50 minutes

Serves

There is something truly special about a slow cooked ragù. I love using lamb shoulder for this recipe because it becomes incredibly tender and flavorful as it simmers. It is a fantastic way to feed a crowd, and honestly, the leftovers taste even better the next day.

To make the perfect sauce, I start with a classic Italian soffritto of onion, carrot, celery, and garlic. The key here is patience. By letting the lamb cook down slowly in red wine and broth, you get a deep, savory sauce that clings perfectly to your favorite pasta.

🧺 Ingredients

1 kg boneless lamb shoulder, cut into 3 large pieces
2 tablespoons olive oil
1 onion, finely diced
1 carrot, finely diced or grated
1 celery stalk, finely diced
3 garlic cloves, minced
2 tablespoons tomato paste
1 cup full bodied red wine
400g canned crushed tomatoes
2 cups chicken stock
2 beef bouillon cubes, crumbled
3 long sprigs fresh rosemary
1 tablespoon fresh rosemary, finely chopped
2 bay leaves
Salt and black pepper to taste

👩‍🍳Instructions

1
Season the lamb pieces with salt and pepper.
2
Heat the olive oil in a large pot or Dutch oven over medium high heat. Brown the lamb on all sides until deep golden, then remove the lamb and set it aside.
3
In the same pot, add the onion, carrot, celery, and garlic. Cook over medium heat until the vegetables are soft and sweet.
4
Stir in the tomato paste and cook for one minute to deepen the flavor.
5
Pour in the red wine to deglaze the pot, scraping up all the tasty browned bits from the bottom. Let it simmer for a few minutes to reduce slightly.
6
Add the crushed tomatoes, chicken stock, crumbled bouillon cubes, whole rosemary sprigs, chopped rosemary, and bay leaves.
7
Return the lamb to the pot and bring the liquid to a gentle simmer. Cover with a lid and cook on low heat for about 3 hours, or until the meat is very tender and shreds easily with a fork.
8
Remove the lamb from the pot and shred the meat using two forks. Discard the rosemary sprigs and bay leaves.
9
Return the shredded meat to the sauce. Stir well and simmer for another 10 minutes to allow the flavors to meld before serving over your preferred pasta.

💡 Tips

Serve this over a sturdy pasta shape like pappardelle or capunti to hold the sauce. You can store leftovers in an airtight container in the fridge for up to three days or freeze them for up to three months.

#lamb #pasta #dinner #slow cooker #comfort food #italian

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