Slow Braised Lamb Ragu

There's nothing quite as comforting as a rich, deeply flavored sauce, and this Slow Braised Lamb Ragu is one of our favorites! Tender lamb shoulder is braised in white wine and tomatoes with lots of fresh herbs, then finished with tangy capers, kalamata olives, lemon juice, and balsamic vinegar. The end result is well-balanced of robustly flavored. We love this with pappardelle pasta, but it's also fantastic over creamy polenta, gnocchi, or on top of rice.
🍴LAMB RAGU ingredients🍴
3 lb boneless lamb shoulder
2 Tbsp extra virgin olive oil
1 Tbsp Kosher salt
¼ tsp freshly ground black pepper
1 large sweet onion
2 large carrots
2 celery stalks
4 cloves garlic
2 Tbsp tomato paste
1½ cups dry white wine
1 (28oz) can crushed tomatoes with basil
3 Tbsp fresh rosemary
2 bay leaves
2 Tbsp capers
⅓ cup Kalamata olives
2 Tbsp aged balsamic vinegar
¼ cup heavy cream
1 medium lemon
Fresh basil
Grated Parmesan
Pasta, polenta, or rice, for serving
Flaky sea salt
FULL RECIPE INSTURCTIONS + PRINTABLE:
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