the depth of flavour in the ragu. This is where the magic happens!
2. Add liquids and simmer – Return the lamb to the pot along with any juices that have accumulated. Add the red wine, bring to a simmer, then let it reduce by half. This takes around 10 minutes. Then add the canned tomato, tomato paste, beef stock cubes, bay leaves and chicken stock. Stir well, bring to a simmer, then cover and transfer to the oven. Slow cook for 2 hours, then remove the lid and cook for a further 30 minutes to thicken the sauce slightly.
3. Shred the lamb – The lamb should be fall-apart tender at this point. Remove the pieces from the pot and shred with two forks. Return the shredded lamb to the sauce and mix well.
4. Cook the pasta – Cook your pasta according to package instructions. Reserve a cup of pasta water before draining.
5. Toss the pasta with the ragu – Add the drained pasta to the pot with the lamb ragu, along with a splash of reserved pasta water. Toss well to combine, adding more pasta water if needed to loosen the sauce.
6. Serve – Divide the lamb ragu pasta among plates and serve hot, garnished with extra chopped rosemary if desired.
Enjoy your luxurious, comforting and utterly delicious Lamb Ragù!
