Slow-Braised Lamb Shoulder Ragù

Ingredients

• 800g bone-in lamb shoulder
• 2 onions, finely diced
• 4 garlic cloves, sliced
• 2 carrots, diced small
• 400g crushed tomatoes
• 200ml dry red wine
• 2 sprigs rosemary, 2 bay leaves
• Olive oil, salt, pepper

Method

1. 1

   Sear lamb shoulder in a heavy casserole in olive oil until browned all over. Set aside.

2. 2

   In the same pot, soften onions, garlic, and carrots 8 minutes.

3. 3

   Add wine and reduce by half. Add tomatoes, herbs, and 200ml water.

4. 4

   Return lamb. Cover and braise at 160°C for 2.5–3 hours until meat falls off the bone.

5. 5

   Remove lamb. Pull meat finely, discarding bones. Return to sauce and simmer to thicken.

6. 6

   Serve over very soft polenta or overcooked pasta.