Braised Chunky Lamb Ragu With Schiaffoni

by  on  in Main Course, Recipes • 8 Comments

I make the lamb ragu with the meat remaining on the bone of the leg of lamb, nothing goes to waste and the bone gives the ragu a creamy consistency and a deep flavour.

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There are periods when the supermarkets have special offers on legs of lamb, and we definitely do not miss the opportunity to stock up on it.

So many ways to cook a leg of lamb.

To make the best use of it we cut it and cook it in different ways.

If you want to find out more you can read the article:

How I Make the Most of a Leg of Lamb

We usually cut the meat in the upper part in chunks as we like to cook those on the barbecue, but there is so much meat left on the bone that shouldn't go to waste.

So we use the bone and the meat from the lower part of the leg to make a lamb ragu.

This part of the meat is more stringy and it is best stewed for a long time.

If you want to know more about lamb meat, what it is called in French and Italian and how we cook it, you can read the post:

Lamb Cuts (in French and Italian)

 

Leg of lamb cut in pieces

Cook the lamb ragu for 35 minutes

I make ragu in my WMF Perfect Pressure Cooker ( affiliate link) as it only takes 35 minutes to cook the meat.

It also retains all the flavour of the meat, and if you want to know more about how I use my pressure cooker you can read about it here: Pressure Cooker.

If you don't have a pressure cooker, just simmer the meat for 2 hours.

The lamb ragu can be served with pasta but also couscous or potatoes.

If you want to make a special meal for a wintery Sunday, you can serve it with homemade gnocchi, and here is the recipe on how to make them.

 

 

Light and Fluffy Italian Homemade Gnocchi

Pasta Schiaffoni Garofalo

To serve the Lamb ragu with pasta, it is important to choose the right size and shape.

You can either use Rigatoni or homemade tagliatelle.

I like to use the Schiaffoni Pasta from Garofalo.

Schiaffoni in Italian means "slap in the face", and the name is very appropriate.

They are large rings of pasta and they are perfect for the lamb ragu.

The meat will be trapped inside the Schiaffoni rings, creating a cushion of chunky pasta, celebrating each bite of meat.

If you like your pasta "Al Dente", like us, you will love Pasta Garofalo: big pasta shapes with unusual forms and a firm texture. 

Braised Chunky Lamb Ragu With Schiaffoni

For instructions on recipes template see post: Food Madness: Digital & Apps

For measurement conversions see post: How much is a Cup in grams and the most useful cooking conversions

5 from 4 votes
Braised Chunky Lamb Ragu serving
Print

Braised Chunky Lamb Ragu
Prep Time
10 mins

Cook Time
35 mins

Total Time
45 mins

 

I make the lamb ragu with the meat remaining on the bone of the leg of lamb, nothing goes to waste and the bone gives the ragu a creamy consistency and a deep flavour.
Course:

Pasta
Cuisine:

Italian
Servings: 6 people
Calories: 519 kcal

Ingredients
  • 1
    shank of lamb
    with the bone
  • 1
    onion diced
  • 1
    carrot diced
  • 1
    celery diced
  • 1
    beef stock
  • 30
    gr
    olive oil
  • 500
    gr
    regular tomato sauce
  • 1
    tbsp
    salt
  • 500
    gr
    rigatoni pasta
    here I use Schiaffoni from Garofalo

Instructions

  1. From a leg of lamb remove the top chunky meat that you can cook on the barbecue and keep the bone and the lower part of the meat which is usually more stringy. 

    Leg of lamb cut in pieces
  2. Stir-fry the diced onion, carrot and celery to make a soffritto and once cooked add the meat.

  3. Brais the meat until it is all brown

    Braise the lamb
  4. Add the tomato sauce and the beef stock, stir and close the pressure pan

  5. In the pressure cooker the lamb has to cook only 35 minutes. If you are using a normal pan, cook it for 2 hrs

    Cook the lamb ragu for 35 minutes

  6. Boil the pasta and once it is ready, mix it with some of the sauce from the lamb ragu. 

  7. Serve the rest of the ragu on a serving plate and guests can top up more meat and sauce over the pasta

    Braised Chunky Lamb Ragu serving

Recipe Notes

Calories 519 calories per serving Fat 14 gr per serving Carbohydrates 73 gr per serving Cholesterol 41 mg Proteins 26 gr per serving Sugar 5 gr per serving Sodium 1773 mg per serving

Nutritional information is provided for general purpose only. It is not intended to amount to advice on which you should rely.

I make the lamb ragu with the meat remaining on the bone of the leg of lamb, nothing goes to waste and the bone gives the ragu a creamy consistency and a deep flavour.

  8 comments for “Braised Chunky Lamb Ragu With Schiaffoni”

  1. Elaine @ Dishes Delish
    27th January 2018 at 3:20 pm

    Yum!! I love lamb and your ragu looks so incredibly delicious!! I love a good sauce!! Hubby and I love Schiaffoni pasta and you explained it perfect with the meat getting caught in the pasta for a tasty bite of meat and pasta!!

    Reply
    • Laura
      28th January 2018 at 4:16 am

      Thank you Elaine, now you made me hungry

      Reply
  2. Catherine Brown
    27th January 2018 at 3:32 pm

    I don’t think I’ve ever made anything with ragatoni…. this looks devine!

    Reply
    • Laura
      28th January 2018 at 4:15 am

      I love rigatoni, they are so chunky

      Reply
  3. Jacklyn
    27th January 2018 at 3:56 pm

    I love how easy this recipe is to make! I’m always a bit intimidated by lamb but this recipe makes it feel so ‘approachable’! 🙂

    Reply
    • Laura
      28th January 2018 at 4:14 am

      Yes, it is very easy and lamb is so good and tender

      Reply
  4. Pam Greer
    27th January 2018 at 4:16 pm

    Meat closest to the bone taste the best doesn’t it? I have an Instant Pot so I am definitely marking this recipe to try!

    Reply
    • Laura
      28th January 2018 at 4:14 am

      I agree with you, and so often it goes to waste.

      Reply

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