Gluten-Free Lamb Ragu

Indulge in the hearty, rich flavors of this Gluten-Free Lamb Ragu, a comforting Italian-inspired dish that's perfect for cozy dinners. Featuring tender, slow-cooked lamb shoulder simmered to perfection in a fragrant sauce of red wine, diced tomatoes, and gluten-free beef broth, this recipe boasts layers of flavor from a medley of sautéed aromatics like onion, carrot, celery, and garlic. Enhanced with fresh thyme and bay leaves, this ragu pairs beautifully with gluten-free pasta or creamy polenta for a satisfying, allergen-friendly meal. With minimal prep time and a long simmer that fills your kitchen with irresistible aromas, this dish is ideal for entertaining or meal prepping ahead of time. Finish with a sprinkle of fresh parsley to elevate every bite and enjoy a gluten-free twist on a classic comfort food favorite!

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:150 mins

Total Time:170 mins

Servings: 6

Ingredients

• 2 pounds Boneless lamb shoulder
• 2 tablespoons Olive oil
• 1 medium Yellow onion, chopped
• 1 large Carrot, diced
• 2 medium Celery stalks, diced
• 4 Garlic cloves, minced
• 2 tablespoons Tomato paste
• 1 cup Red wine
• 28 ounces Canned diced tomatoes
• 2 cups Beef broth, gluten-free
• 2 Bay leaves
• 4 sprigs Fresh thyme
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 2 tablespoons Fresh parsley, chopped

Directions

Step 1

Trim any excess fat from the lamb shoulder and cut it into 1-inch cubes.

Step 2

In a large Dutch oven or heavy-bottomed pot, heat olive oil over medium-high heat.

Step 3

Add the lamb cubes in batches and brown them on all sides, about 5 minutes per batch. Remove the lamb to a plate and set aside.

Step 4

In the same pot, add the chopped onion, carrot, and celery. Sauté until the vegetables are softened, about 7 minutes.

Step 5

Add the minced garlic and tomato paste, stirring for about 1 minute until fragrant.

Step 6

Pour in the red wine, scraping up any browned bits at the bottom of the pot. Allow the wine to simmer until reduced by half, about 5 minutes.

Step 7

Return the browned lamb to the pot. Add the canned diced tomatoes with their juice, beef broth, bay leaves, thyme, salt, and black pepper.

Step 8

Bring to a gentle simmer, cover the pot, and reduce the heat to low. Allow the ragu to cook for about 2 hours, stirring occasionally, until the lamb is tender and the sauce has thickened.

Step 9

Remove the thyme sprigs and bay leaves before serving.

Step 10

Sprinkle with chopped fresh parsley and serve over your favorite gluten-free pasta or polenta.

Nutrition Facts

Serving size	2773 grams (2773.0g)

Amount per serving	% Daily Value*
Calories	3238

Total Fat 235.40g	302%
Saturated Fat 82.70g	414%
Polyunsaturated Fat 9.50g
Cholesterol 696mg	232%
Sodium 5904mg	257%
Total Carbohydrate 66.60g	24%
Dietary Fiber 22.40g	80%
Total Sugars 38.30g
Protein 179.20g	358%

Vitamin D 0IU	0%
Calcium 524mg	40%
Iron 23mg	126%
Potassium 5594mg	119%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 68.3%

Protein: 23.1%

Carbs: 8.6%