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Bowl of slow roasted lamb ragu pappardelle with shredded meat, glossy tomato sauce, and grated Pecorino

Slow Roasted Lamb Ragu Pappardelle

Slow roasted lamb shoulder shredded into a red wine tomato ragu, served over wide pappardelle. Rich, hands-off, and built for a slow Sunday.
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Prep Time 20 minutes
Cook Time 3 hours 25 minutes
Total Time 3 hours 45 minutes
Servings: 6 servings
Calories: 720
Ingredients Method Notes

Ingredients
  

Lamb and aromatics
  • 1.8 kg bone-in lamb shoulder ask butcher to remove the fell (outer membrane)
  • 2 tsp kosher salt
  • 1 tsp black pepper, freshly ground
  • 3 tbsp olive oil
  • 1 large brown onion, finely diced
  • 2 celery stalks, finely diced
  • 2 medium carrots, finely diced
  • 6 garlic cloves, thinly sliced
  • 2 fresh rosemary sprigs
  • 4 fresh thyme sprigs
  • 2 bay leaves
  • 2 tbsp tomato paste
Braising liquid
  • 250 ml dry red wine Chianti or Montepulciano
  • 800 g crushed San Marzano tomatoes one 28 oz can
  • 250 ml beef or chicken stock low sodium
Pasta and finishing
  • 500 g dried pappardelle or 600 g fresh pappardelle
  • 60 g Pecorino Romano, finely grated plus more to serve
  • 2 tbsp extra-virgin olive oil for finishing
  • small handful flat-leaf parsley, roughly chopped optional, to garnish

Method
 

Sear the lamb
  1. Heat the oven to 160 C / 320 F.
  2. Pat the lamb shoulder completely dry with paper towels. Season on all sides with the kosher salt and black pepper.
  3. Heat 3 tbsp olive oil in a large Dutch oven over high heat until just smoking. Add the lamb shoulder and sear without moving it for 4 to 5 minutes per side, until deeply browned on all surfaces. Transfer to a plate.
Build the ragu base
  1. Reduce the heat to medium. Add the diced onion, celery, and carrot to the same pot. Cook for 6 to 8 minutes, stirring occasionally, until softened and lightly golden.
  2. Add the sliced garlic and cook for 1 minute until fragrant.
  3. Add the tomato paste and stir it into the vegetables. Cook for 2 minutes until it darkens slightly and smells rich.
  4. Pour in the red wine. Scrape the bottom of the pot firmly with a wooden spoon to lift all the caramelized bits. Let it bubble and reduce by half, about 3 to 4 minutes.
  5. Add the crushed tomatoes, stock, rosemary, thyme, and bay leaves. Stir to combine.
Slow roast the lamb
  1. Nestle the seared lamb shoulder back into the pot, bone side down. The liquid should come about halfway up the meat. Add a splash more stock if needed.
  2. Bring the liquid to a gentle simmer on the stovetop, then cover with the lid and transfer to the oven.
  3. Roast for 3 hours, turning the shoulder once at the halfway point, until the meat is pull-apart tender and falls away from the bone with no resistance.
Shred and reduce
  1. Remove the pot from the oven. Carefully lift the lamb shoulder onto a cutting board. Discard the rosemary, thyme sprigs, bay leaves, and any loose bones.
  2. Using two forks, pull the lamb into coarse shreds. Return all the shredded meat to the braising liquid and stir to combine.
  3. Place the pot uncovered over medium heat and simmer for 12 to 15 minutes, stirring occasionally, until the ragu thickens and the sauce reduces to a glossy consistency. Taste and adjust salt.
Cook the pasta and serve
  1. Bring a large pot of generously salted water to a rolling boil. Cook the pappardelle according to the package instructions until al dente. Reserve 1 cup of pasta water before draining.
  2. Add the drained pasta directly to the ragu in the Dutch oven. Toss over medium-low heat for 1 to 2 minutes, adding splashes of pasta water to loosen the sauce so it coats every ribbon.
  3. Remove from heat. Add the 2 tbsp extra-virgin olive oil and half the Pecorino, and toss again until glossy.
  4. Serve immediately in warm bowls with extra Pecorino grated over the top and a scattering of chopped parsley if using.

Notes

The ragu is noticeably better the next day once the fat has settled and the flavors have had time to meld - make it a day ahead if you can and reheat gently with a splash of stock.