Lamb, sage and white wine ragu Recipe | Better Homes & Gardens Australia
This rich and comforting slowly braised lamb ragu is your new winter favorite. Serve it with gnocchi, polenta, or any pasta for the coziest winter meal.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.bhg.com.au.
Ingredients
- 1.6kg lamb shoulder piece, boned, cut into 5cm chunks
- Sea-salt flakes and freshly ground black pepper, to season
- 2 Tbsp extra virgin olive oil, plus extra to serve
- 6 eschalots, sliced thickly in rounds
- 2 carrots, peeled, diced into 5mm pieces
- 1 celery heart, finely diced
- 6 cloves garlic, finely sliced
- 2 Tbsp dried oregano
- 6-8 sprigs sage
- 1 fresh bay leaf
- 300ml dry white wine
- 1.5L chicken stock
- ¼ radicchio, finely sliced
- 500g egg noodle pappardelle, cooked according to packet directions
- Pecorino cheese, to serve
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