A slow-braised classic, this Lamb Ragu from Lulu delivers deep, comforting flavour with minimal fuss. Perfect over fresh pappardelle, creamy polenta or a bed of soft ricotta.
LifestyleLamb Ragu from Lulu
Next ArticleLamb Ragu from Lulu
02 February 2026
Ingredients
- 1kg lamb shanks
- 2 carrots, diced
- 1 onion, quartered
- 4 sticks celery, diced
- 3–4 cloves garlic, halved
- ½ bunch sage
- ½ bunch thyme
- 1 stick rosemary
- 250ml red wine
- 1 tbsp tomato paste
- Salt and white pepper
Method
1. Preheat the oven to 180°C.
2. Scatter the diced carrots, celery and onion into a deep roasting tray. Add the garlic, thyme, sage and rosemary.
3. Season the lamb shanks generously with salt and white pepper, then place them on top of the vegetables.
4. Pour in the red wine and top up with water until the shanks are partially submerged.
5. Cover the tray with baking paper and foil, then braise in the oven for 1 hour 45 minutes to 2 hours, or until the meat is tender and falling from the bone.
6. Remove the shanks and set aside to cool slightly.
7. Transfer the cooking liquid and vegetables to a blender, blitz to a smooth purée, then pour into a pot over low heat.
8. Shred the lamb meat from the bones and add it to the sauce.
9. Stir through the tomato paste and allow the ragu to simmer gently until rich and glossy.
Serve with fresh pasta, topped with Parmesan and herbs.
www.lulumalvern.com
11 Station Street, Malvern, VIC
