Lamb Ragu

Lamb Ragu

from thebigmansworld.com
30 min
4 servings

This lamb ragu recipe comes together in minutes and yields perfectly juicy, fall-off-the-bone meat every time! Toss it through pasta for an easy weeknight dinner. Watch the video below to see how I make it in my kitchen.

Ingredients

  • 1 pound lamb shoulder
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons olive oil
  • 1 clove garlic (minced)
  • 1/2 small onion (sliced)
  • 1 small carrot (diced)
  • 2 stalks celery (diced)
  • 1/2 cup beef broth
  • 14 oz canned tomatoes (diced)
  • 1 1/2 tablespoons tomato paste
  • 1 tablespoon Italian seasoning
  • 1/2 teaspoon sugar
  • 2 bay leaves
  • 1 beef bouillon cube
  • 12 ounces pappardelle

Directions

  1. 1

    Pat dry the lamb and chop into large chunks. Season with salt and pepper. 

  2. 2

    Using the sauté function, heat the olive oil in the instant pot. Add the garlic, onion, carrot, and celery, and cook until the vegetables are tender. Add the lamb and sear on all sides. 

  3. 3

    Add the beef broth, diced tomatoes, tomato paste, Italian seasoning, sugar, bay leaves, and beef bouillon cube and stir until combined. 

  4. 4

    Lock the lid and close the vent valve. Cook everything on high pressure for 25 minutes. Allow the pressure to naturally release for 10 minutes, then do a quick release.

  5. 5

    Using two forks, shred the lamb and discard any sinew or pieces of fat. Let the mixture sit as you prepare the pasta.

  6. 6

    Cook the pappardelle as per its package instructions. 

  7. 7

    Transfer the lamb sauce to a large pot or dutch oven. Add the cooked pappardelle, along with 1/4-1/2 cup of pasta water. Mix everything together and serve.