Slowly Braised Lamb Ragu {+ Slow Cooker & Instant Pot Directions}

playswellwithbutter.com

Kimmy Knight

subheading: SCALE 1X 2X 3X:

2 tablespoons olive oil , divided

1 ½ pounds lamb shoulder , excess fat trimmed and diced into 1-inch cubes (see Recipe Notes)

2 medium carrots , finely diced

1 stalk celery , finely diced

1 medium yellow onion , finely diced

6 cloves garlic , finely chopped or grated

2 tablespoons tomato paste

1 cup dry red wine (such as Chianti)

1 cup low-sodium beef stock

1 28-ounce can crushed tomatoes

2 bay leaves

1 sprig fresh rosemary

8 to 10 sprigs fresh thyme

kosher salt and ground black pepper , to season

subheading: for Braised Lamb Ragu Pasta:

16 to 24 ounces pasta (pappardelle, bucatini, rigatoni, etc.) or gnocchi

¼ to ⅓ cup grated parmesan (roughly 1 tablespoon per serving)

¼ to ⅓ cup heavy cream (roughly 1 tablespoon per serving)

for serving, as desired: additional grated parmesan, finely chopped fresh herbs, etc.

Directions at playswellwithbutter.com

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