Quick Braised Shank Lamb Ragu Recipe (Pressure Cooker) (2024)

Published: Jan 27, 2018 · Modified: Aug 20, 2023. This post may contain affiliate links. Please read my disclosure policy.

This authentic Italian shank lamb ragu has much more flavor and texture than a lamb ragu made withtender ground lamb. The bone and connective tissues add richness to the sauce, creating a creamy consistency and intense aroma. Braised with carrots, onion, and celery, it can be blended withred wineor Marsala. Serve it with pasta, polenta or rice for theultimate comfort food.

Ragu is theItalian wordfor meat stew, often referring tobeef ragu, like the classic Bolognese sauce.

However, thisbraised lamb raguis not made withlamb mincebut withlamb shoulderor leg shanks.

Thebrowned lambbreaks down intolarge chunksof meat, creating a creamy andhearty sauce.

Thisrichlambragùsauce can be paired with chunkypappardelle pasta, polenta or gnocchi.

It is a traditional Italiancomforting meal, often served in winter.

Whether you're usinglamb shoulderor repurposing a lamb shank, thiseasy lamb ragu recipedelivers arich saucethat will surely be a hit with thewhole family.

For more recipes with lamb check:Crown Roast Of Lamb Rosemary AndWine, lamb skewers Arrosticini

Ingredients

Cuts of lamb

Lamb shoulderand shank are well-suited for such dishes due to their texture, bone content, and flavor profile.

1. Texture and Tenderness: The meat on parts like thelamb shoulderand shank and the residual meat on a leg of lamb tends to be tougher and more sinewy. This makes it well-suited for long, slow cooking processes, which break down the collagen and tendons, rendering thechunks of lambmeat tender and flavorsome. When this meat is stewed or braised, it becomes soft and shreds easily, ideal for a ragu.
2. Flavor Depth: Bones, like the bone in the leg of lamb or those in the shank and shoulder, contribute significantly to thedepth of flavorin dishes. When bones are cooked over time, they release collagen, which enhances the flavor and imparts a rich, velvety texture to the sauce or stew.
3. Economic and Sustainable: Utilizing every part of the meat, especially the tougher cuts and those around the bones, aligns with a sustainable cooking mindset. Instead of discarding these parts, they can be transformed into delicious dishes like ragu. This approach ensures that nothing goes to waste, making the most of the purchased meat.
4. Adaptability to Pressure Cooking: Given that the tougher meat cuts benefit from along cooking time, using a pressure cooker is agreat wayto expedite the process without compromising the flavor and texture. By its nature, the pressure cooker accelerates the breakdown of the fibers in the meat, making it tender in a shorter period.

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)

Other ingredients

The other ingredient you need are:

• Diced Onion, Carrot, and Celery Stalk (Soffritto): Soffritto is the base for many Italian recipes; it provides a foundational aromatic base that enhances the overall flavor profile.
• Fresh rosemary: Introduces a pine-like freshness, complementing lamb's earthiness and reducing gamey notes.
• Tomato Sauce: Adds tangy sweetness, richness, and vibrant color to the ragu.
• Bay leaf: Adds a subtle herbal aroma that permeates the sauce, adding complexity to the ragu.
• Brown Beef Stock Cube: Imparts additional umami and depth, offering a more robust flavor than salt alone.
• Olive Oil: Used for sautéing, it ensures flavors are released and contributes a subtle fruitiness to the dish.
• Red Wine: Deepens the sauce's flavor, tenderizes the meat, and brings layered complexity with its fruity and tannic notes. You can also usewhite winefor a more delicate flavour. Wine is optional but highly recommended

Quantities are in the recipe card below.

To find out more aboutfresh herbsused in Italian cooking, you can read the article: 36 Essential Herbs And Spices Used In Italian Cooking

Instructions

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

Remove theexcess fatand proceed with making the lamb sauce:

1. With awooden spoon, stir-fry atlow heatthediced onion, carrot and celery witholive oilto make a soffritto

2. Once the vegetables are slightly cooked, add the meat and sear on all sides for acouple of minutes

3. Braise the meat until it is all brown, adding a sprig of rosemary, a bay leaf and a half cup ofred wine(optional)

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

See Also

How To: Cook a Steak in a Cast-Iron SkilletDry-Aged Rib Eye Steak with Parsley ButterBraised Beef Short Ribs10 Best Pork Chop Recipes - Kristine's Kitchen

5. The lamb has to cook for only 35 minutes in the pressure cooker.

6. If you are using a normal pan, simmer it covered with a lid for 2 hrs

7. Place the lamb ragu sauce in a serving dish and remove the meat from the bone. It will be very tender.

8. If you are serving the lamb ragu with pasta, immediately add some sauce to thecooked pastaand stir to season.

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

10. You can also serve the lamb ragu with polenta or Gnocchi alla Romana

Hint: Once the pasta is ready, it should be seasoned with the sauce immediately. More sauce can be added to the single plates at the table. Read how to cook pasta like an Italian for more information.

How to serve it

The versatility of thisrich lambragu is truly remarkable.

While it pairs beautifully with pasta, it also complements a variety of other bases, ensuring every serving is a memorable experience.

• Pasta: The marriage of lamb ragu and pasta is a classic. However, thetype of pastayou choose can enhance the experience. When serving the lamb ragu with pasta, consider thepasta shapeto ensure it clings to every savory morsel of the sauce. Rigatoni, with its ridged exterior and hollow center, makes an excellent choice as it can capture and hold onto the rich ragu. On the other hand, with its broad, flat surface, homemade tagliatelle orpappardelle pastaoffers ample space for the sauce to cling, making every bite a harmonious blend of pasta and sauce.
• Polenta: Creamy, soft, and with a slightly grainy texture, polenta is a beautiful contrast to the richness of the ragu. The ragu's meatiness paired with polenta's earthy tones creates a delightful combination.
• Couscous: This light, fluffy grain, with its North African origins, offers a delightful textural counterpoint to the ragu. Its tiny granules soak up the sauce, ensuring a flavorful bite every time.
• Mashed Potatoes: Creamy mashed potatoes serve as a comforting base, where the ragu can nestle into every nook and cranny. The mildness of the potatoes enhances the lamb'sdepth of flavor.
• Gnocchi alla Romana: Not to be mistaken with the more commonly known potato gnocchi, Gnocchi alla Romana is made with semolina flour, resulting in a smoother, denser texture. These little discs offer a luxurious melt-in-the-mouth experience when served with the ragu.
• Homemade gnocchi: For those looking to elevate their meal for a special occasion, like a cozy wintery Sunday, consider making homemade gnocchi. The soft, pillowy texture of these dumplings, combined with the lamb ragu creates a hearty and heartwarming dish. If you're interested in this pairing, here's a detailed recipe for crafting the perfect homemade gnocchi.

Remember to offer ampleParmesan cheesefor topping and somecrusty breadto scoop up anyleftover lamb ragufrom the plate.

Storage

You can store this lamb ragu in anairtight containerfor up to 4 days.

If the meat was not previously frozen, this lamb ragu keeps well in the freezer.

I buy a large quantity and share them into small containers to defrost only the needed amount.

When I buy a whole leg of lamb, I cut the upper part of the leg in small chunks to make the barbecued lamb skewers Arrosticini.

I place the remaining bone in afreezer-safe containerand the Arrosticini in another.

I store them in my freezer and defrost the part of the lamb I want to use

Equipment

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 flavor 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, you can simmer the meat for 2 hours.

Top tips

• If you buy a leg of lamb, you can use the leaner meat to make arrosticini and the meat closer to the bone to make this ragu
• The meat remaining on the bone of the leg of lamb is more stringy, and it is best stewed for a long time
• The lamb has to cook for only 35 minutes in the pressure cooker.
• If you are using a normal pan, simmer it with a lid for 2 hrs
• Red wine is optional but highly recommended
• Once the pasta is ready, it should be seasoned with the sauce immediately. More sauce can be added to the single plates at the table.
• Read how to cook pasta like an Italian for more information.

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