Braised Lamb Ragu
This hearty and delicious Braised Lamb Ragu is packed with tender shredded lamb in a rich sauce. It’s not your average lamb pasta sauce. This Whole30 Lamb Ragu is Whole30, Grain Free, Gluten Free, Dairy Free, and Specific Carbohydrate Diet Legal.
I can’t believe it has taken me so long to finally share one of my all-time favourite recipes. This Whole30 Lamb Ragu is on a completely different level to average homemade pasta sauce, it’s incredibly rich in flavour with small pieces of shredded lamb that melt in your mouth. This lamb pasta sauce is so versatile that it works just as well on pasta as it does with spaghetti squash or zucchini noodles or even on its own, sprinkled with some parmesan and fresh basil.
This is the first time I have ever felt proud to serve pasta to even the fanciest of guests, as the flavours really do resemble something found in a trattoria in Tuscany or top Italian restaurant in London. The best part about it, other than the taste of course, is that although it takes a bit of time to prepare, you can easily double the recipe, freeze it in small batches, and have a fantastic meal ready in 15 minutes or less.
I normally make this recipe with lamb shoulder but on a recent trip to the butcher was shocked at the price, so I used lamb neck instead which is much more affordable and equally as delicious.
Here are a few other grain free pasta recipes that you might enjoy!
- Butternut Squash Noodles with Tahini Lemon Sauce
- Spaghetti Bolognese Casserole
- Creamy Tomato Sauce with Zucchini Noodles
- Zucchini Noodles with Pesto, Prosciutto & Pine Nuts
- Runner Bean Pasta with Creamy Lemon Sauce
If you make this recipe let me know in the comment section below, I would love to hear what you think or take a photo and tag me (@everylastbite_) on Instagram, I love seeing your photos!
Braised Lamb Ragu
Ingredients
- 2 lbs (1kg) lamb shoulder or boneless leg (cut into 1 1/2 inch cubes)
- 1 tbsp olive oil
- 2 carrots finely diced
- 2 sticks celery finely diced
- 1 onion diced
- 2 cups chopped mushrooms
- 3 cloves garlic
- 1/4 tsp salt
- 1/4 tsp pepper
- 1 tsp ground coriander
- 1/2 tbsp ground cumin
- 2 tbsp fresh thyme chopped
- 2 tbsp fresh rosemary chopped
- 1 cup red wine
- 2 cans diced tomatoes
- 3 tbsp tomato paste
- 2 cups beef stock
Instructions
- Preheat oven to 175 degrees Celsius (350 degrees Fahrenheit)
- Heat the olive oil in a large pot over medium-high heat. Add in the cubed lamb and cook for 2 to 3 minutes per side until all sides are lightly browned. Transfer the lamb to a plate and set aside
- Lower the heat to medium and add the carrot, celery, onion, mushrooms, crushed garlic, salt, pepper, cumin, coriander, thyme and rosemary. Allow to cook for 8-10 minutes until the vegetables have softened and the onions are translucent
- Add the wine, canned tomatoes, tomato paste and stock. Cook for 5 minutes.
- Place the lamb and sauce in an ovenproof pot, cover with a lid and cook in the oven for 3 hours.
- After 3 hours, take the pot out of the oven. Using a slotted spoon remove all of the pieces of lamb from the pot and place on a cutting board.
- Using a potato masher, mash the vegetables in the sauce so they break down into smaller pieces, thickening the sauce.
- Using two forks, shred the lamb into small thin pieces. Place the shredded lamb back into the sauce.
- The sauce can be stored in the fridge for 5 days or in the freezer for 5 months.
Notes
Nutrition
Is it legal to use tomato paste and tinned tomatoes for a recipe to be Specific Carbohydrate Diet compliant? Or do I have to make my own paste/skin my own tomatoes? Thanks.
Hi Michaela, thats a great question. During the early stages of the diet, to be 100% sure its SCD compliant you will unfortunately have to make your own paste using fresh tomatoes, or buy boiling down legal tomato juice until it has thickened into a paste. Alternatively, I use Italian brands of canned tomatoes as Italian law requires all ingredients, no matter how small the amount, to be listed on the label. So if the label states the ingredients as 100% tomatoes, then I know its SCD legal. Hopefully that helps!
Can you tell me the size of the cans of diced tomatoes?
I use 400g sized cans which is approx 14oz.
I have looked for recipes for zucchini noodles. Do you have a favorite? thanks
I absolutely love zucchini noodles, they are so simple yet so good! My two favourite ways to serve them are either topped with a chunky ragu or topped with a few scoops of pesto. If you are in search of a super simple sauce to serve with zucchini noodles, this red pepper sauce is also delicious.
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Can you provide the nutrition details, calories, etc., for this sauce? My husband makes it, and it’s our favorite! I specifically requested it as my Valentine’s Day treat yesterday and it was so wonderful!
I am so happy to hear you like this sauce, its one of my favourites too. I am just putting together the nutritional info and will post it at the bottom of the recipe.
What do you mean by “cook” in the oven? Just in regular baking setting or a different setting?
Just regular baking ????