Oven baked lamb ragu made from a seared lamb shoulder baked in the oven with a medley of vegetables and tomato sauce. Served with spaghetti, freshly grated parmesan and fresh herbs.
This hearty Oven Baked Lamb Ragu is the perfect comfort food for a cosy night in. Slow-cooked until the meat is tender and falling apart, the rich tomato-based sauce is packed with flavour from garlic, herbs, and a splash of red wine. Served over your favourite pasta and topped with parmesan and fresh parsley, it’s a delicious and satisfying meal the whole family will love. For another sensational ragu, why not try my Oven Baked Beef Ragu?
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Ingredient notes:
- Lamb: Lamb shoulder, leg, or chops with the bone in are ideal for this recipe. They become tender with slow cooking and provide rich flavour. Avoid lean cuts like loin as they can dry out.
- Red wine: If you don't want to use wine, you can use extra stock, or a splash of balsamic vinegar and water in its place. The flavour will be slightly different but still delicious.
- Diced tomatoes: I used unflavoured diced tomatoes in this recipe. If you only have canned whole peeled tomatoes you could use those, just break them up in the pan before adding the meat back in.
Note: Scroll to the recipe card for the ingredients, quantities and the full method.
Step by step instructions:
Preheat the oven to 180°C fan bake. Place a cast iron dish over medium heat. Add the oil and brown the lamb on all sides. Remove the lamb and set aside.
In the same dish, add the onion, carrot and celery. Sauté for 10 minutes to soften, then add the garlic. Stir in the flour and brown sugar, followed by the cumin, Italian herbs and tomato paste.
Dissolve the stock cube in the boiling water and add to the pot along with the crushed tomatoes, balsamic vinegar, red wine and bay leaves. Stir everything together then return the browned lamb to the dish, cover with the lid or tin foil and transfer to the oven.
Cook for 2–3 hours until the meat is falling apart. Remove the lamb, shred the meat. Discard any bones and the bay leaves. Add the shredded lamb back to the sauce and stir to combine. Season to taste.
Cook the pasta until it is al dente, then drain and stir through the lamb ragu. Serve topped with grated Parmesan and fresh parsley.
Recipe FAQs:
Yes, after browning the lamb and sautéing the vegetables, transfer everything to a slow cooker. Cook on low for 8 hours or high for 4–5 hours until the meat is tender and falling apart.
While it's optional, browning the lamb and vegetables adds depth of flavour. If you're short on time, you can skip it, but the dish may be slightly less rich.
Use gluten-free flour for thickening and gluten-free pasta to serve. Check the beef stock cube ingredients to ensure it's gluten-free too.
Storage:
If you want to get ahead, you can make this dish ahead of time. In fact the flavours deepen overnight. Store in the fridge for up to 3 days, or freeze for up to 3 months. Reheat gently before serving.
Top tips:
A simple green salad, garlic bread, or steamed greens pair well with the rich ragu. It’s also hearty enough to serve on its own.
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Oven Baked Lamb Ragu
A seared lamb shoulder baked in the oven with a medley of vegetables and tomato sauce, then served with spaghetti and grated parmesan.
Ingredients
- 1 tsp oil
- 1.5kg lamb leg, shoulder, or chops
- 1 onion, finely diced
- 2 carrots, finely diced
- 2 celery sticks, finely diced
- 3 cloves garlic, crushed
- 2 Tbsp flour
- 1 Tbsp brown sugar
- 2 tsp ground cumin
- 1 Tbsp dried Italian herbs
- 1 Tbsp tomato paste
- 1 beef stock cube
- 2 cups boiling water
- 1 can crushed tomatoes
- 1 Tbsp balsamic vinegar
- ½ cup red wine
- 3 bay leaves
To serve
- 500g spaghetti or parpadelle
- Grated Parmesan
- Fresh parsley
Instructions
- Preheat the oven to 180°C fan bake.
- Place a cast iron dish over medium heat. Add the oil and brown the lamb on all sides. Remove the lamb and set aside.
- In the same dish, add the onion, carrot and celery. Sauté for 10 minutes to soften, then add the garlic.
- Stir in the flour and brown sugar, followed by the cumin, Italian herbs and tomato paste.
- Dissolve the stock cube in the boiling water and add to the pot along with the crushed tomatoes, balsamic vinegar, red wine and bay leaves.
- Stir everything together then return the browned lamb to the dish, cover with the lid or tin foil and transfer to the oven. Cook for 2–3 hours until the meat is falling apart.
- Remove the lamb, shred the meat. Discard any bones and the bay leaves. Add the shredded lamb back to the sauce and stir to combine. Season to taste.
- Cook the pasta until al dente, drain, then stir through the lamb ragu.
- Serve topped with grated Parmesan and fresh parsley.
Notes
- You can use a lamb shoulder, lamb eg or lamb chops to create this recipe. You'll just want the total weight to be around 1.5kg. If using chops, ensure you sear both sides of all the chops.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 851Total Fat: 43gSaturated Fat: 18gTrans Fat: 0gUnsaturated Fat: 22gCholesterol: 233mgSodium: 331mgCarbohydrates: 37gFiber: 3gSugar: 6gProtein: 71g
Nutritional values are approximate. Please use your own calculations if you require a special diet.
Thank you for checking out this recipe. I hope you enjoy making and eating it! If you have any questions, queries or feedback, please feel free to leave a comment below.
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Vanya
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