lamb ragu d'abruzzo rose mary recipe

Alva

Discover the authentic lamb ragu d'Abruzzo rosemary recipe! A hearty dish that warms the soul and tantalizes your taste buds. 🍽️🌿

Prep Time 20

Cook Time 2

Total Time 3

Course Main Course

Cuisine Italian

Servings 6 servings

Calories 450 kcal

2 pounds lamb shoulder Look for a well-marbled cut for maximum flavor. If lamb isn’t available, you can substitute with beef chuck.
2 tablespoons olive oil Use high-quality extra virgin olive oil for sautéing.

1 large onion, diced A sweet onion works best, but yellow onions are a great alternative.
2 medium carrots, diced Fresh carrots add sweetness and depth.
2 stalks celery, diced Celery contributes to the aromatic base.
4 cloves garlic, minced Fresh garlic is essential for that aromatic kick.
1 can (28 ounces) diced tomatoes Opt for fire-roasted tomatoes for an extra layer of flavor.
1 cup beef or vegetable broth This adds moisture and richness.
2 teaspoons fresh rosemary, chopped Fresh herbs elevate the dish.
to taste salt and pepper Seasoning is key!

Start by gathering all your ingredients. You’ll need tender lamb shoulder, fresh rosemary, garlic, onion, carrots, celery, canned tomatoes, and olive oil. Having everything ready will make the cooking process smoother.

In a large pot, heat a generous drizzle of olive oil over medium heat. Add diced onions, carrots, and celery. Sauté for about 5-7 minutes, or until the vegetables are soft and fragrant.

Add the lamb shoulder to the pot. Brown it on all sides for about 8-10 minutes. Once browned, remove the lamb and set it aside.

In the same pot, add minced garlic and chopped rosemary. Sauté for another minute until the garlic is fragrant.

Return the browned lamb to the pot. Pour in the canned tomatoes, along with their juices. Stir everything together.

Bring the mixture to a gentle simmer. Cover the pot and let it cook on low heat for about 2-3 hours. Stir occasionally, and feel free to add a splash of water if it gets too thick.

After simmering, the lamb should be tender and easy to shred. Remove it from the pot and use two forks to pull it apart. Return the shredded lamb to the pot, mixing it well with the sauce.

Taste your ragu and adjust the seasoning. You might want to add salt, pepper, or even a pinch of sugar to balance the acidity of the tomatoes.

Serve your lamb ragu over al dente tagliatelle or creamy polenta. Garnish with fresh rosemary or a sprinkle of grated cheese for an extra touch.

Keyword Lamb Ragu