Basic lamb ragù recipe
Simple, rich ragù made with red wine and leftover roasting juices. Good to make the day after a lamb roast.
Ingredients
- 1 tbsp olive oil
- 2 carrots, cut into 0.5cm pieces
- 3 celery stalks, cut into 0.5cm pieces
- 2 leeks, trimmed and cut into 0.5cm pieces
- 4 garlic cloves, finely chopped
- 10 g rosemary, leaves finely chopped
- 7.5 g oregano, leaves roughly chopped
- 3 bay leaves
- 2 tbsp tomato purée
- 250 ml red wine
- 500 ml fresh chicken stock
- 500 g leftover lamb, cut into 0.5cm pieces
- 250 ml leftover roasting juices, or gravy (optional)
- 1 tbsp olive oil
- 2 carrots, cut into 0.5cm pieces
- 3 celery stalks, cut into 0.5cm pieces
- 2 leeks, trimmed and cut into 0.5cm pieces
- 4 garlic cloves, finely chopped
- 0.4 oz rosemary, leaves finely chopped
- 0.3 oz oregano, leaves roughly chopped
- 3 bay leaves
- 2 tbsp tomato purée
- 8.8 fl oz red wine
- 17.6 fl oz fresh chicken stock
- 17.6 oz leftover lamb, cut into 0.5cm pieces
- 8.8 fl oz leftover roasting juices, or gravy (optional)
- 1 tbsp olive oil
- 2 carrots, cut into 0.5cm pieces
- 3 celery stalks, cut into 0.5cm pieces
- 2 leeks, trimmed and cut into 0.5cm pieces
- 4 garlic cloves, finely chopped
- 0.4 oz rosemary, leaves finely chopped
- 0.3 oz oregano, leaves roughly chopped
- 3 bay leaves
- 2 tbsp tomato purée
- 1.1 cups red wine
- 2.1 cups fresh chicken stock
- 17.6 oz leftover lamb, cut into 0.5cm pieces
- 1.1 cups leftover roasting juices, or gravy (optional)
Details
- Cuisine: Italian
- Recipe Type: Main
- Difficulty: Easy
- Preparation Time: 25 mins
- Cooking Time: 105 mins
- Serves: 6
Step-by-step
- Heat the oil in a large, heavy-based saucepan, then add the carrots, celery and leeks with a pinch of salt. Cook, covered, over a medium heat for 5 minutes, then uncover and fry for another 10–15 minutes, until soft and golden but not browned.
- Add the garlic and herbs, cook for 3–4 minutes, then stir in the tomato purée and wine. Increase the heat and boil rapidly for 3–4 minutes, until the alcohol evaporates; add the stock, lamb and roasting juices or gravy (or 250ml water).
- Season and simmer, stirring often, for 1 hour 15 minutes, until the lamb is tender and coated in a thick sauce. Season; serve with polenta, mash or pasta, if liked.
This recipe was created by Myles Williamson for Waitrose
You might also like:
Simon Rimmer's mushroom and red wine ragù recipe
Wild mushroom arancini with a roast cherry tomato ragù recipe
Comments
Be the first to comment
Do you want to comment on this article? You need to be signed in for this feature