Slow-Cooked Lamb Ragù

A much-loved Fratelli Fresh classic for over a decade, our Lamb Ragù is made with premium pasture-raised, free-range Union Station lamb, slowly braised with rosemary, garlic, lemon and tomatoes until tender and full of flavour. Rich, comforting and deeply satisfying, it’s a celebration of traditional Italian cooking – and like any great ragù, it’s even better the next day.

  • 23 June 2026
  • From our table to yours
  • Recipes

From our table to yours. A Fratelli Fresh favourite for more than a decade.

Recipe information

  • Total time: 25 minutes prep time, 4–5 hours cook time
  • Yield: 6–8 people

A true Fratelli Fresh favourite, our Slow-Cooked Lamb Ragù is the kind of dish that brings people together.

Tender lamb is gently simmered with rich tomatoes, herbs and aromatic vegetables to create a deeply comforting sauce that’s full of flavour.  Perfect for a long lunch with family and friends, a cosy night in.

For those moments between visits, a little Fratelli Fresh warmth to enjoy at home.

Method

  1. Heat the olive oil in a large pot over medium-high heat. Sear the lamb in batches until browned all over, then remove and set aside.

  2. In the same pot, add the onion, carrot and celery. Cook for 8–10 minutes until softened and lightly caramelised.Stir through the tomato paste and cook for another minute.

  3. Return the lamb to the pot. Pour in the red wine and simmer for 2–3 minutes, scraping up all the flavour from the bottom of the pot. Add the then add the garlic, rosemary leaves, lemon zest, salt, pepper, chilli flakes and crushed tomatoes. Stir well. The lamb should be mostly covered by liquid. Add a splash of water if needed.

  4. Cover with a lid and cook: In the oven at 150°C (fan-forced) for 4–5 hours 
or on the stovetop over very low heat for about 3½–4 hours The lamb is ready when it falls apart easily with a spoon.

  5. Using two forks or a whisk, gently shred the lamb into the sauce until rich and glossy. Taste and adjust seasoning if needed.

Kitchen Note

Perfect with Pappardelle or Rigatoni. Cook your pasta, and add them to the sauce with a splash of pasta water, toss and plate. Finish with grated parmesan and a drizzle of olive oil.

Ingredients

Ingredients

  • 2 kg lamb shoulder, trimmed and cut into large chunks
  • 2 tbsp olive oil
  • 1 large onion, diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 5 garlic cloves
  • 2 sprigs rosemary
  • Zest of 1 lemon
  • 2 tsp sea salt
  • 1 tsp cracked black pepper
  • 1 tsp chilli flakes (optional)
  • 2 tbsp tomato paste
  • 250 ml red wine
  • 2 x 400g cans crushed tomatoes
Method

  1. Heat the olive oil in a large pot over medium-high heat. Sear the lamb in batches until browned all over, then remove and set aside.

  2. In the same pot, add the onion, carrot and celery. Cook for 8–10 minutes until softened and lightly caramelised.Stir through the tomato paste and cook for another minute.

  3. Return the lamb to the pot. Pour in the red wine and simmer for 2–3 minutes, scraping up all the flavour from the bottom of the pot. Add the then add the garlic, rosemary leaves, lemon zest, salt, pepper, chilli flakes and crushed tomatoes. Stir well. The lamb should be mostly covered by liquid. Add a splash of water if needed.

  4. Cover with a lid and cook: In the oven at 150°C (fan-forced) for 4–5 hours 
or on the stovetop over very low heat for about 3½–4 hours The lamb is ready when it falls apart easily with a spoon.

  5. Using two forks or a whisk, gently shred the lamb into the sauce until rich and glossy. Taste and adjust seasoning if needed.

Kitchen Note

Perfect with Pappardelle or Rigatoni. Cook your pasta, and add them to the sauce with a splash of pasta water, toss and plate. Finish with grated parmesan and a drizzle of olive oil.

A taste of Fratelli Fresh

This recipe captures the comfort and generosity that define Fratelli Fresh. Join us in the restaurant for house-made pasta, shared plates and Italian hospitality.

reserve at Fratelli Fresh
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