Lamb Roast Ragu

Holy hell. A good lamb ragu is GOOD. This is amazing with pasta, mash, or just served with some crusty bread and butter on a cold winter night. Leftovers for lunch are even better.

Prep time: 10 mins  |  Cook time: 4 hours  |  Serves: 4

INGREDIENTS

• 1kg lamb — roast

• 2 brown onions

• 1 celery stalk

• 1 garlic — whole bulb

• 4 carrots

• 1 can crushed tomatoes or passata

• 500 ml stock

• 300 ml wine white

• 2 star anise

• 1 Tbs brown sugar

• 3-5 sprigs fresh thyme

METHOD

Preheat oven to 150 C.

Finely chop and spread the onion, celery, garlic and carrots evenly in a large baking tray with high edges. Add the tomatoes, spices, sugar, salt, pepper and thyme and place the lamb on top and pour the stock and wine around it. Cover with foil tightly.

Place in the oven covered for 3-4 hours. Remove the foil and cook for another hour as the sauce thickens. When the meat easily comes away from the bone it is ready.

Gently remove the meat from the bone (if there is one) and place in a separate dish. Remove all pieces of star anise and thyme. Mash everything together together until as smooth as possible.  

If you do not have enough, you can add some more wine to this and reduce to a beautiful silky sauce.