Lamb Ragu

Ingredients

• 600 grams Lamb shoulder
• 1 large Onion
• 1 medium Carrot
• 2 stalks Celery
• 3 cloves Garlic
• 2 tablespoons Tomato paste
• 400 grams Canned tomatoes
• 250 milliliters Beef or vegetable stock
• 150 milliliters Red wine
• 2 sprigs Fresh rosemary
• 2 sprigs Fresh thyme
• to taste unit Salt
• to taste unit Black pepper
• 2 tablespoons Olive oil

Instructions

1. 1Preheat the oven to 160°C (320°F).
2. 2Trim excess fat from the lamb shoulder and cut it into small chunks. Season with salt and pepper.
3. 3Heat olive oil in a large oven-safe pot over medium-high heat. Brown the lamb in batches and set aside.
4. 4In the same pot, add chopped onion, carrot, celery, and garlic. Cook until softened, about 5 minutes.
5. 5Stir in tomato paste and cook for 2 minutes. Add canned tomatoes, stock, red wine, rosemary, and thyme.
6. 6Return the lamb to the pot. Cover and transfer to the preheated oven. Cook for about 1.5 to 2 hours until the lamb is tender.
7. 7Remove from the oven, shred the lamb with a fork, and season with more salt and pepper if needed.
8. 8Serve the lamb ragu over cooked pasta, polenta, or creamy mashed potatoes. Enjoy!