Published on 10/02/22

Lamb ragu with pappardelle pasta in a white bowl.

The Best Lamb Ragu

There’s nothing better than a home cooked Italian-inspired meal, especially as we head into the cooler months. Whether you’re using a slow cooker, instant pot, or dutch oven, this recipe is as delicious as it is simple to throw together. Knowing that your time is precious, our step-by-step instructions below cater to all three cooking options.

No matter the cooking method, you will end up with tender lamb cooked perfectly in a savory and flavorful ragu sauce, which will have you leaving the table satisfied and warmed through and though. And if lamb isn’t convenient, feel free to try out our easy beef ragu or short rib ragu.

Looking for more cozy meals – don’t forget to try our Pappardelle Bolognese!

What You Will Need

lamb shoulder or shank – Try finding a bone-in option for the best flavor.
olive oil & butter – These two, small, but mighty ingredients add depth and richness to the sauce.
garlic, celery, carrots, onion – Veggies will add texture, color, and savory flavors throughout.
kosher salt & ground pepper – A little bit goes a long way.
red wine – A key ingredient to add richness and flavor throughout. Substitute for pomegranate juice for a whole30 option.
marinara sauce – Your favorite store bought version will do, or try out our homemade marinara sauce recipe.
fresh rosemary, thyme, and oregano – These classic Italian herbs will bring your lamb ragu to the next level with the right touch of flavor.
pasta of your choosing – Make this dish your own by choosing from gnocchi or pappardelle pasta.
cheese topping – Choose your own adventure here. We love a good parmesan sprinkled on top or if you’re feeling adventurous, pair this lamb ragu with our whipped ricotta.

What Is Lamb Ragu

Translated from Italian, ragu simply means meat sauce, but it’s flavors are anything but simple. This Italian dish is lovingly made with a tomato sauce base, tender lamb, chopped veggies, wine, and fresh herbs. We chose to use lamb for its well balanced and robust flavors that lend themselves to the meat sauce.

The slower cooking method, or braising, allows all of these flavors to blend beautifully into a savory meat sauce that can be topped on your choice of noodles (we used pappardelle), gnocchi, or zucchini spaghetti noodles. If you’re looking for a slightly quicker lamb recipe, check out our braised lamb shoulder recipe or our beloved lamb meatballs.

Can I Make Lamb Ragu Whole30 or Paleo

Absolutely! Simply substitute pomegranate juice for the wine and ghee for the butter. For more Whole30 recipe options, check out our Easy Shepards Pie recipe, complete in under an hour.

Love lamb – then you have to try our Roasted Leg of Lamb – perfect for a Holiday meal!

How To Make Lamb Ragu

Chop and measure your carrots, celery, and onion and set aside.

Diced onion, chopped carrots, and chopped celery on a white plate.

Place the fully thawed lamb on a plate and pat dry with a clean paper towel and season with kosher salt and ground black pepper.

Two bone in lamb shanks sprinkled with kosher salt and ground pepper on a white plate.

Bring your Dutch Oven to medium-high heat. Sear lamb on all sides, then remove and set aside on a plate.

Lamb shanks in a dutch oven seared on both sides.

Add butter to your now empty dutch oven and let it melt. Add minced garlic and move it around the pan for 30 seconds or until fragrant. Next, add celery, carrots, onion, and salt and pepper. Add an additional tablespoon of butter if the veggies seem dry. Move around the pan for 2-3 minutes or until the onion softens slightly.

Slightly cooked butter, garlic, celery, carrots, onion, and salt and pepper in a dutch oven.

Slow Cooker / Instant Pot Options

If you’re working with a slow cooker, add your sautéed veggies to your slow cooker along with red wine, marinara, herb bundle and seared lamb. Stir to combine. Cover and let cook on LOW 6-8 hours or on HIGH 3-4 hours. Following remaining instructions.

If you’re working with an Instant Pot, you are welcome to sauté your veggies and sear the meat using the sauté setting. Add sautéed veggies with red wine, marinara, herb bundle, seared lamb, and stir to combine. Cook on high for 50 minutes, naturally release pressure for 10 minutes, and follow remaining instructions.

If you’re using a Dutch Oven, add red wine and marinara sauce to the dutch oven and stir to combine. Add the lamb and any settled juices back into the pot, being sure to submerge the lamb as thoroughly as possible. Place the herb bundle in the dutch oven and cover.

Butter, garlic, celery, carrots, onion, seared lamb shanks, marinara sauce, wine, herb bundle, and salt and pepper in a dutch oven.

Let your lamb ragu simmer for 3-4 hours, or you can place it in the oven for 325 degrees F for the same amount of time.

All of the lamb ragu ingredients in the dutch oven after simmering for 3-4 hours.

Remove the lamb and shred meat. Return meat to the pot and discard any bones.

Shredded lamb placed back in the dutch oven with the ragu sauce, omitting the bones.

Stir to combine all the ingredients.

Mixed lamb ragu so that all the ingredients are mixed throughout.

Serve over your choice of gnocchi, pasta, zoodles, etc. Enjoy!

What To Serve With Lamb Ragu

The only thing that could make this dish even cozier are some tasty potatoes on the side. Check out our easy herbed potatoes or whip up some of our creamy whole30 mashed potatoes to compliment this hearty meal. And use our healthy spring salad or our garlic green beans to add a pop of color and a refreshing bite to round out your plate.

A close up of lamb ragu with pappardelle pasta in a white bowl.

Recipe FAQs

make it creamy – Feel free to add in a 1/4-1/2 cup heavy cream OR a dairy-free equivalent (dairy-free heavy cream or full fat coconut milk).
storage – Store leftovers in an airtight container in the refrigerator for up to 3 days.
freezing – Let cool completely then transfer to an airtight, freezer-safe container. Label and place in the freezer. Use within 6 months. Place in the refrigerator to thaw overnight before use.
whole30 – To make this Whole30/Paleo simply use pomegranate juice instead of red wine and ghee instead of butter.

Pinterest image starting with a photo of the lamb ragu in the dutch oven, followed by the title of the recipe; Delicious Lamb Ragu, finished with a photo of the fully cooked lamb ragu with pappardelle noodles in a white bowl.

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