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Penne with Lamb Ragu

This can also be served as a simple stew or over a vegetable such as cauliflower or zucchini. Prepared as below with pasta this will serve 6 with salad and bread.

What you need

  1. »«Step 1»«
  2. 2-3 lbs meaty lamb neck bones
  3. Kosher salt & black pepper
  4. »«Step 2»«
  5. 1 large sweet onion, peeled and quartered
  6. 2 stalks celery, cut into two pieces each
  7. 5-6 garlic cloves, cut in half
  8. 1 pinch saffron threads
  9. 3 cups water
  10. »«Step 3»«
  11. 1 large onion, peeled and coarsely chopped
  12. 2 stalks celery, coarsely chopped
  13. 3 cloves garlic, peeled and cut in half
  14. 3-4 tbl tomato paste
  15. 1 cup dry red wine
  16. Reserved defatted lamb broth (from braising)
  17. 1/2 tsp crushed red pepper flakes
  18. 3 large stems parsley
  19. 2 oregano stems
  20. 1 lb whole grain penne pasta
  21. 3 large parsley stems, leaves chopped stems discarded
  22. Grated romano cheese

How to make it

Step 1

  1. Sprinkle lamb pieces with salt & pepper on all sides
  2. Heat fat in a large stockpot over medium high heat - sear lamb on all sides in batches until well browned
  3. Remove to a plate as browned

Step 2

  1. When all lamb is browned, add all back to the pot with all ingredients from step 2 above
  2. Bring to a boil, reduce heat to low and simmer for 2 hours, stirring and rearranging lamb pieces every 30 minutes or so
  3. After two hours, turn off heat and remove lamb to cool slightly
  4. Using a strainer, separate solids from braising liquid - discard solids
  5. Pour braising liquid into a fat separator and allow to stand until fat has risen to the top - spoon or pour off fat
  6. Return defatted braising liquid to pot and bring to a low boil
  7. Simmer until reduced by 1/3 and pour into a 4 cup measure - you should have about 3 cups reduced
  8. Remove lamb meat from bones, discarding bones, cartilage and fat

Step 3

  1. Chop lamb into small bite-sized pieces
  2. Place onion, celery and garlic into a food processor and process until paste
  3. Heat fat in pot and add onion paste with 1/2 tsp kosher salt over medium heat
  4. Cook until liquid has evaporated and paste begins to brown
  5. Add tomato paste and cook stirring until well incorporated
  6. Add red wine and cook until wine has evaporated
  7. Add lamb broth (from step 2), red pepper flakes, parsley and oregano stems
  8. Cook gently for 30 minutes or so, taste to adjust seasonings and remove parsley and oregano stems
  9. Add chopped lamb meat and heat
  10. Prepare penne according to package directions for al dente
  11. Drain and add to sauce
  12. Stir and let stand at low heat until pasta as absorbed most of the liquid
  13. Serve sprinkled with chopped parsley with grated cheese on the side

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