Quick Lamb Ragu
This post may contain affiliate links. See my disclosure policy.
My quick and easy lamb ragu recipe features lamb, tomatoes, and aromatics braised until it’s fall-apart tender, creating a hearty, flavorful sauce. It’s hearty, flavor-packed, and has stovetop, Instant Pot, and slow cooker cooking options.
Straight from my mom’s kitchen, this lamb ragu is one of the best and the ultimate comfort foods. The meat melts in your mouth, and you’ll be surprised at how hands-off it is for such an elegant dish.
If you aren’t familiar with this classic Italian dish, it’s essentially a rich, slow-cooked Italian-style meat sauce with tomatoes, aromatics (like garlic and onion), and herbs. Lamb, of course, is the star, and it’s braised until it’s fall-apart tender.
It’s loaded with so much flavor- the lamb absorbs all the spices, broth, and vegetables. My family loves the ragu served over pappardelle pasta, but it’s also great with mashed potatoes or cauliflower mashed potatoes (for something lower carb). Bonus? I’ve tested this ragu on the stovetop, Instant Pot (my favorite), and even the slow cooker!
Table of Contents
What readers are saying
★★★★★ – “We make this ragu at least once a week, and our family is obsessed. I’ve never cooked with lamb shoulder, but after this, I feel like a pro. The sauce itself is SO good, and my husband and kids love to mop it up with sourdough bread.” – Brenda
★★★★★ – “I made the Instant Pot version, and it was so easy and fast. Perfect for busy weeknights!” – Hannah
Key Ingredients
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
- Lamb shoulder. To be cut into chunks. This cut is perfect for braising because it’s nicely marbled (which adds rich flavor to the sauce) and keeps the lamb SO tender. I find most butchers stock it, and even larger grocery stores.
- Kosher salt and black pepper. To taste.
- Extra virgin olive oil. To saute and sear in the Instant Pot.
- Garlic. Please use fresh cloves, not dried garlic.
- Onion, carrot, and celery. Must-have vegetables when cooking flavorful cuts of red meat. It adds so much flavor.
- Beef broth. To enhance the flavor of the lamb.
- Diced tomatoes (San Marzano tomatoes). Always choose a good quality brand of canned tomatoes, as it makes all the difference. If I’ve got some fire roasted tomatoes on hand, I like to throw those in.
- Tomato paste. Just a touch to concentrate the tomato flavor without adding excess liquid. Please do not use tomato sauce, or else you’ll be left with a soup!
- Sugar. My mom taught me from a young age that when working with any Italian-style dish, add a touch of sugar. It makes all the difference.
- Bay leaves and Italian seasoning. For flavor.
- Beef bouillon cube. I tested the ragu in just water, which works fine, but the flavor is unmatched with a bouillon cube. Beef is preferred, but a vegetable or chicken one is also fine.
- Pappardelle pasta. or any pasta of choice. Don’t forget the Parmesan cheese to serve.
How to make lamb ragu
This is my go-to method using the Instant Pot:
Step 1- Prep. Cut the lamb into large chunks and season the meat with salt and pepper.
Step 2- Sauté. Add the olive oil to the pot. Once hot, add the garlic, onions, carrots, and celery and cook until tender.
Step 3- Sear. Add the lamb to the pot and sear it on all sides.
Step 4- Assemble. Add the remaining ingredients, stir well, then secure the lid with the vent closed.
Step 5- Cook. Cook on high pressure for 25 minutes, then let pressure release naturally for 10 minutes before quick releasing.
Step 6- Shred. Open the pot and shred the lamb using two forks. Serve over pasta of choice.
Alternative cooking methods
While I prefer using the Instant Pot for speed and ease, slow simmering methods like the stovetop and slow cooker work just as well. Here is how:
- Slow cooker method: Sauté the vegetables and lamb on the stovetop, then add everything to a slow cooker. Cook on low for 6-8 hours, shred the meat with two forks, then serve.
- Stovetop method: In a large pot or Dutch oven, saute the vegetables and the lamb. Add the remaining ingredients and bring to a boil. Once boiling, turn the heat to low and simmer for 2-3 hours, or until the lamb easily shreds.
Arman’s recipe tips
- Don’t rush the sear. Make sure the Instant Pot or Dutch oven is hot when searing the lamb to seal in the flavor and juices. The brown bits also add to the sauce, so don’t discard them.
- Taste for seasoning. I like to adjust the seasonings before serving instead of adding too much during cooking. Please keep it simple with salt and pepper.
- Use the right pasta. While any pasta works, thicker pastas like pappardelle and tagliatelle are preferred, because they hold onto the sauce much better.
Storage instructions
To store: Store any leftovers in a separate container from the pasta. The sauce should last 3-4 days in the fridge in an airtight container.
To reheat: Add the pasta and sauce to a pan and slowly reheat over a medium-low flame. The sauce can also be reheated separately in a saucepan.
To freeze: Place the sauce in an airtight container and store in the freezer for 2-3 months. Let the sauce fully cook and cool before placing it in the container.
Frequently asked questions
Lamb shoulder can be seasonal, so consider switching it out for lamb chunks, lamb shank, or beef chuck. Each of these cuts of meat shreds when braised for long periods. I tested all of these cuts, and lamb chunks were the best alternative.
Yes, you can. Many lamb ragu recipes call for this, but my mom’s version never used this. I tested a batch by swapping out half the beef broth with it, and the flavor was more robust.
Yes, and you’ll thank yourself for it. I like to compare this ragu to a stew, in that the flavor has time to meld, which means it’s even tastier the next day. Prep up to two days before serving.
✅ Nutrition reviewed
Since this ragu recipe discusses health benefits, the nutrition information has been reviewed by registered dietitian Felicia Newell, MScAHN, RD, CPT.
Lamb Ragu
Video
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 ounces canned tomatoes
- 1 1/2 tablespoons tomato paste
- 1 tablespoon Italian seasoning
- 1/2 teaspoon sugar
- 2 bay leaves
- 1 beef bouillon cube or chicken or vegetable
- 12 ounces pappardelle or pasta of choice
Instructions
- Pat dry the lamb and chop into large chunks. Season with salt and pepper.
- 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.
- Add the beef broth, diced tomatoes, tomato paste, Italian seasoning, sugar, bay leaves, and beef bouillon cube and stir until combined.
- 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.
- Using two forks, shred the lamb and discard any sinew or pieces of fat. Let the mixture sit as you prepare the pasta.
- Cook the pappardelle as per its package instructions.
- 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.
Notes
- Total active cooking time: 25 minutes plus 10 minutes natural release.
- Bouillon cube: Optional, but highly recommended. Water works.
- Use other cuts of meat: If you are not a fan of lamb or can’t find it in the store, ask for beef chunks instead. It will have a similar flavor profile and texture to lamb, making it an excellent ragu.
- Choose different spices: Red pepper flakes, fresh rosemary, and chili flakes are all fabulous additions.
- Use red wine: If you want a more robust-tasting lamb ragu sauce, swap half the beef broth for red wine.
- Leftovers: Keep in the fridge for 3-4 days or the freezer for 2-3 months.
Nutrition
More elegant lamb recipes
Originally published February 2023
Just made this tonight. Tastier than most ragu’s that I have ordered out. Very happy – this will definitely be on rotation in our household.
I never tried lamb shoulder before. It should be really good. Good recipe. Lamb I buy rarely but love much.
Best lamb ragu recipe ever!
Thanks Lanny!
I aspire to make this using leftover meat from the Easter leg of lamb, of which I have about a lb of deboned meat (currently vacuum bagged and frozen). Then serve over your keto pasta cut wide like pappardelle.
The leg of lamb was reverse seared at a very low temperature (200F) before the final sear, and reached a maximum temperature of 127F. It came out melt in the mouth tender, but not like pulled pork which is what your base recipe sounds like.
I suspect I need to reduce the cooking time for best results. Although I have an electric pressure cooker I am thinking stovetop in an enameled cast iron ditch oven, because I can check as I go along rather than being constrained by a time setting on the pressure cooker.
Any suggestions as to cooking time or just boldly go?
Yes! Will, that’s the best idea to go about it- The pressure cooker is a litle risky, unless you are super accurate. I find the dutch oven to be the best- it kind of cooks like a pressure cooker (in terms of eveness).
If the meat is on the fattier side, you’ll have more wiggle room and can slow cook it longer.
Can I use a crockpot instead of the instant pot?
I don’t see why not!
I enjoy, cause I found just what I was having a look for. You’ve ended my 4 day lengthy hunt! God Bless you man. Have a great day. Bye
Any idea how many carbs this is if you delete noodles from the recipe? Thanks!