Lamb Ragu

This mouthwatering lamb ragu recipe gives you a hearty sauce in under 30 minutes. The flavor is rich, deep, and super hearty. 

Love lamb recipes? Try my lamb kabobs, air fryer lamb chops, lamb lollipops and lamb burgers next.

Straight from my mom’s kitchen, this lamb ragu is truly one of the best and the ultimate comfort food. The meat melts in your mouth, and you’ll be surprised at how hands-off it is for such an elegant dish!

Table of Contents

1. Why I love this recipe
2. Ingredients needed 
3. How to make lamb ragu
4. Alternative cooking methods
5. Arman’s recipe tips and variations
6. Storage instructions
7. More instant pot recipes
8. Lamb Ragu (Recipe Card)

Why I love this recipe

• It’s loaded with flavor. The Instant Pot ensures that the meat absorbs all of the spices, broth, and vegetables to make a super-tasty ragu. 
• Super quick. Unlike traditional ragu, this dish does not need to sit on the stove for hours on end. The Instant Pot allows the hearty sauce to be made in under an hour. 
• It’s healthy. I love cooking the ragu in the Instant Pot because it saves me from needing to use lashings of butter and/or oil.
• Multiple cooking methods. I prefer the IP, but I’ve tested this recipe stovetop and the slow cooker.

Ingredients needed 

• Lamb shoulder. To be cut into chunks. You can sometimes find it pre-cut at some butchers or grocery stores. Lamb shoulder can often be seasonal, so switch it out for lamb chunks, lamb shank, or even beef chuck.
• 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. You can also use ones with some added herbs in them, like garlic and basil.
• Tomato paste. Just a touch to really concentrate the tomato flavor without adding excess liquid. Do not use tomato sauce.
• Italian seasoning. Also known as Italian mixed herbs, you can skip the pre-made kind and make your own. It’s a combination of garlic powder, dried basil, parsley, oregano, and thyme.
• Sugar. My mom taught me from a young age that when working with any Italian-style dish, add a touch of sugar. It really makes all the difference.
• Bay leaves.
• Beef bouillon cube.
• Pappardelle pasta. or any pasta of choice. Don’t forget the parmesan cheese to serve.

How to make lamb ragu

I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.

Step 1- Prepare and season the lamb. Cut the lamb into large chunks and season the meat with salt and pepper. 

Step 2- Saute in the Instant Pot. In the Instant Pot using the stauté function, add the olive oil. Once hot, add the garlic, onions, carrots, and celery and cook until tender. Add the lamb to the pot and sear it on all sides. 

Step 3- Add in the remaining ingredients. Once the lamb is seared, add the remaining ingredients to it. Give the mixture a good stir until everything is combined. Place the lid on the pot and lock it with the vent in the closed position. 

Step 4- Cook. Let the Instant Pot cook uninterrupted on high pressure for 25 minutes. At the 25-minute mark, allow the pressure to naturally release for 10 minutes, followed by a quick release. Open the pot and shed the lamb chunks using two forks.

Step 5- Prepare the pasta then combine. While the lamb mixture sits, cook the pappardelle according to the package instructions.  Transfer the lamb ragu to a large pot or Dutch oven. Add the cooked pasta, along with ¼-½ cup of the pasta water. Use a wooden spoon to combine the mixture, making sure the sauce is fully distributed. 

Alternative cooking methods

I know not everyone has access to an Instant Pot, so I’ve tested this dish in both the slow cooker and stovetop.

Slow cooker method: Saute the vegetables and lamb 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 over medium-high heat until there are brown bits at the bottom of the pan. 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 and variations

• Don’t rush the sear. Make sure the Instant Pot is hot when searing the lamb. Let the lamb sear on all sides to seal in the flavor and juices. The brown bits also add to the sauce.
• Taste for seasoning. I like to adjust the seasonings before serving instead of adding too much during the cooking process. Keep it simple with salt and pepper.
• Use pasta alternatives. Skip the pasta and go the low-carb route with zucchini noodles, keto pasta, or spaghetti squash. It will be an excellent vehicle for the sauce to ride (we often do this with my seafood pasta or shrimp pesto pasta).
• Use other cuts of meat. If you are not a fan of lamb or cannot seem to find it in the store, ask for beef chunk. It will have a similar flavor profile and texture to the lamb to make 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.

Storage instructions

To store: Store any leftover lamb ragu in a separate container from the pasta. The sauce should last 3-5 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. 

More instant pot recipes

• Instant Pot pork chops
• Instant Pot brisket
• Instant Pot chicken breast
• Instant Pot chuck roast

Originally published February 2023, updated and republished April 2024