Slow-cooked lamb, caper and olive ragu
Serves: 8
![Slow-cooked lamb, caper and olive ragu](/uploads/media/720x770/00/11260-SM01_21_ragu_batch.jpg?v=1-0)
Recipe photograph by Gareth Morgans
Slow-cooked lamb, caper and olive ragu
This slow-cooked lamb ragu is full of rich and comforting Italian flavours. It also freezes well, making it great for batch-cooking
Serves: 8
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Nutritional information (per serving)
Calories
384Kcal
Fat
19gr
Saturates
6gr
Carbs
11gr
Sugars
10gr
Fibre
4gr
Protein
33gr
Salt
1gr
![Abigail Spooner](/uploads/media/100x100/06/10586-Abi.jpg?v=1-0)
Abigail Spooner
Abi is our former Junior Food Editor. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
![Abigail Spooner](/uploads/media/100x100/06/10586-Abi.jpg?v=1-0)
Abigail Spooner
Abi is our former Junior Food Editor. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Ingredients
- 1.5kg-1.7kg boneless lamb shoulder, excess fat trimmed, cut into 4cm chunks
- 3 tbsp olive oil
- 2 large onions, chopped
- 2 large carrots, finely chopped
- 2 celery sticks, finely chopped
- 5 garlic cloves, crushed
- 2 tbsp tomato purée
- 3 bay leaves
- 4 sprigs rosemary, leaves picked and chopped
- 250ml red wine
- 2 x 400g tins chopped tomatoes
- 400ml lamb or chicken stock* (made with 1 stock pot or cube)
- 50g capers, drained
- 100g pitted black olives, drained
- ½ tbsp caster sugar
To serve
- cooked gnocchi or pappardelle*
- grated Parmesan (optional)*
Step by step
- Preheat the oven to 160°C, fan 140°C, gas 3. Season the lamb and heat 2 tablespoons of the oil in a large lidded ovenproof frying pan or flameproof casserole. Fry the lamb in batches over a high heat until browned all over. Transfer to a plate with a slotted spoon.
- Add the remaining tablespoon of oil to the pan or casserole, reduce the heat to medium and fry the onions, carrots and celery for 10-12 minutes until softened and lightly browned. Add the garlic and cook for 1-2 minutes, stirring. Stir in the tomato purée, bay leaves and rosemary and cook for a further minute.
- Pour in the wine and bubble to reduce by half. Add the tomatoes and the stock with some seasoning, then return the lamb to the pan. Stir, bring up to a simmer, cover with a lid and transfer the pan or casserole to the oven. Cook for 3 hours or until the meat is tender and falling apart. Scoop the lamb chunks into a dish using a slotted spoon, and discard the bay leaves.
- Stir the capers, olives and sugar into the sauce in the casserole. Pull the meat apart with 2 forks and stir back through the sauce. Season to taste.
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Serve the ragu over cooked gnocchi or toss through some pappardelle and top with Parmesan if you like.
*Use gluten-free stock; pasta or gnocchi to serve and omit Parmesan, if required.
Chef quote
Cool and store in the fridge for up to 4 days, or freeze in portions. Defrost and reheat with a splash of water until piping hot.