Lamb Ragu

This is guaranteed to warm you up this winter!

Serves 6


1kg           lamb leg, cubed
1               onion, finely diced
2 cloves  garlic, sliced
4 slices   pancetta or streaky bacon, finely sliced
2              carrots, peeled, cut into 1cm pieces
2              celery stalks, cut into 1cm pieces
3 sprigs  thyme
2              bay leaves
2              springs rosemary
½ cup    red wine
2 tbsp    tomato paste
2 x 410g whole tomatoes
600 ml   chicken stock concentrate
Olive oil
Sea salt and black pepper


  • Place a heavy-based saucepan over medium-high heat
  • Add a dash of olive oil, then add the lamb
  • Brown the meat all over, 2 to 3 minutes on each side
  • Transfer to a plate
  • Add the onion, garlic, pancetta, carrot, celery and herbs to pan
  • Cook, stirring occasionally, for 10 to 12 minutes or until onion has softened
  • Add wine and reduce by half
  • Add the tomato paste, tomatoes and the stock
  • Stir to combine and bring to the boil
  • Add the lamb back to the pot and cover
  • Reduce the heat to low and allow to simmer, stirring occasionally for 2 hours or until the meat is tender
  • Serve with Cauli rice