Lamb Ragu


  • 2 lb. lamb (steaks used)
  • 2 stalks celery, chopped
  • 2 medium carrots, chopped
  • 1 white onion, chopped
  • 1 (6 oz.) can tomato paste
  • 1 ½ cups dry red wine
  • 2 cups beef stock
  • 6 sage leaves
  • olive oil
  • sea salt
  • pepper, freshly ground
  • garlic powder


  1. Season lamb with salt, pepper, and garlic. Rub seasoning into meat with olive oil.
  2. Place seasoned meat into plastic baggie. Add sage leaves and additional olive oil. Close bag and place in refrigerator for 30 minutes or more.
  3. Preheat oven to 425˚.
  4. Roughly chop celery, carrots, and onion. Place in food processor until finely chopped. Set aside.
  5. Heat olive in deep skillet or quart pan over high heat. When hot, place lamb steaks in pan to sear on each side for 3-5 minutes.
  6. Remove steaks from skillet and place in oven safe dish. Cover with foil and place in oven for an additional 20-30 minutes.
  7. In the same deep skillet or quart pan, brown chopped vegetables for 10 minutes over medium heat.
  8. Add tomato paste. Stir.
  9. Add beef stock and wine. Stir, cover, and simmer on low heat. Be sure to stir often.
  10. When lamb is cooked, remove from oven and shred with two forks.
  11. Add shredded lamb to sauce. Cover and simmer on medium heat for 15 minutes, stirring often.
  12. Turn off heat and let rest for 10 minutes, stirring often.
  13. Serve over gnocchi or macaroni and cheese.
recipesElisabeth Ovesen