Quick Recipe Version (TL;DR)
Quick Ingredients
- 2.5 lb boneless lamb shoulder, trimmed and cut into 2-inch chunks
- 2 tsp kosher salt, divided; 1 tsp black pepper
- 2 tbsp olive oil
- 1 medium onion, 1 medium fennel bulb, 1 carrot, 2 celery ribs (all finely chopped)
- 4 garlic cloves, sliced; 1 tsp crushed fennel seeds; 1/2 tsp red pepper flakes (optional)
- 2 tbsp tomato paste
- 1 cup dry red wine
- 1 can (28 oz) crushed tomatoes; 1.5 cups low-sodium beef or chicken stock
- 2 bay leaves; 1 rosemary sprig
- 1 cup pitted Castelvetrano (or Kalamata) olives, halved
- 2 tsp red wine vinegar; 2 tbsp chopped parsley; 1 tbsp unsalted butter
- 1 lb wide egg noodles; 3 tbsp unsalted butter; 1 tbsp kosher salt (for pasta water)
- 1 cup grated Pecorino Romano, plus more to serve
Do This
- 1. Heat oven to 325°F. Pat lamb dry; season with 1.5 tsp salt and pepper.
- 2. Brown lamb in 2 tbsp oil in a Dutch oven over medium-high heat, 6–8 minutes; set aside.
- 3. Sauté onion, fennel, carrot, and celery 6 minutes; add garlic, fennel seed, and red pepper 1 minute; stir in tomato paste 1 minute.
- 4. Deglaze with wine; boil 3–4 minutes. Add tomatoes, stock, bay leaves, rosemary; return lamb and bring to a simmer.
- 5. Cover and braise in oven 2 hours 30 minutes. Discard herbs; shred lamb; stir in olives and 1 tbsp butter; simmer 10 minutes. Finish with vinegar and parsley; season with remaining 1/2 tsp salt to taste.
- 6. Boil egg noodles in salted water until just tender; drain and toss with 3 tbsp butter. Spoon ragu over noodles; top with Pecorino.
Why You’ll Love This Recipe
- Fork-tender lamb in a rich, tomato-and-red-wine sauce that tastes like it simmered all day.
- Fennel and briny olives add brightness and depth, keeping the ragu lively instead of heavy.
- Simple technique: brown, braise, shred—your oven does most of the work.
- Family-friendly comfort over buttery egg noodles, finished with nutty Pecorino.
Grocery List
- Produce: Yellow onion, fennel bulb, carrot, celery, garlic, parsley, rosemary, bay leaves
- Dairy: Unsalted butter, Pecorino Romano
- Pantry: Boneless lamb shoulder, olive oil, kosher salt, black pepper, crushed red pepper flakes, fennel seeds, tomato paste, crushed tomatoes (28 oz), dry red wine, beef or chicken stock, Castelvetrano or Kalamata olives, red wine vinegar, wide egg noodles
Full Ingredients
For the Lamb Ragu
- 2.5 lb boneless lamb shoulder, excess fat trimmed, cut into 2-inch chunks
- 2 tsp kosher salt, divided (1.5 tsp for lamb, 0.5 tsp to finish), plus more to taste
- 1 tsp freshly ground black pepper
- 2 tbsp olive oil
- 1 medium yellow onion, finely chopped (about 1 cup)
- 1 medium fennel bulb, cored and finely chopped (about 1.5 cups); reserve fronds for garnish if desired
- 1 medium carrot, finely chopped (about 1/2 cup)
- 2 ribs celery, finely chopped (about 1/2 cup)
- 4 garlic cloves, thinly sliced
- 1 tsp fennel seeds, lightly crushed
- 1/2 tsp crushed red pepper flakes (optional)
- 2 tbsp tomato paste
- 1 cup dry red wine
- 1 can (28 oz) crushed tomatoes
- 1.5 cups low-sodium beef or chicken stock
- 2 bay leaves
- 1 sprig fresh rosemary (or 1 tsp dried)
- 1 cup pitted Castelvetrano or Kalamata olives, halved
- 2 tsp red wine vinegar
- 2 tbsp chopped fresh parsley
- 1 tbsp unsalted butter (to finish the sauce)
- 1/2 tsp sugar (optional, to balance acidity)
For the Egg Noodles
- 1 lb wide egg noodles (or pappardelle)
- 3 tbsp unsalted butter
- 1 tbsp kosher salt (for the pasta water)
For Serving
- 1 cup finely grated Pecorino Romano, plus more at the table
- Extra-virgin olive oil for drizzling (optional)
- Chopped fennel fronds or additional parsley, for garnish
Step-by-Step Instructions
Step 1: Preheat and season the lamb
Heat the oven to 325°F. Pat the lamb dry with paper towels for better browning. Season all over with 1.5 teaspoons kosher salt and the black pepper. Let it sit at room temperature while you prep the vegetables (10–15 minutes).
Step 2: Brown the lamb
In a large Dutch oven (5–7 quarts), heat the olive oil over medium-high heat until shimmering. Brown the lamb in 2–3 batches, 2–3 minutes per side, until deeply caramelized. Transfer browned lamb to a bowl. Don’t rush this step—it builds flavor.
Step 3: Build the fennel-forward soffritto
Reduce heat to medium. Add onion, fennel, carrot, and celery with a pinch of salt. Cook, stirring, until softened and lightly golden, about 6–7 minutes. Stir in garlic, crushed fennel seeds, and red pepper flakes; cook 1 minute until fragrant. Add tomato paste; cook 1 minute to darken slightly.
Step 4: Deglaze with red wine
Pour in the red wine. Scrape up any browned bits on the bottom of the pot. Simmer briskly 3–4 minutes to reduce by about half; it should smell jammy, not boozy.
Step 5: Add tomatoes, stock, and herbs; braise low and slow
Add crushed tomatoes, stock, bay leaves, and rosemary. Return lamb and any accumulated juices to the pot. Bring to a lively simmer, then cover and transfer to the oven. Braise for 2 hours 30 minutes, until the lamb is very tender.
Step 6: Shred, enrich, and brighten
Remove the pot from the oven. Discard rosemary and bay leaves. Using two forks, shred the lamb into large, saucy shreds. Stir in the olives and the 1 tablespoon butter; simmer uncovered on low for 10 minutes to thicken slightly. Stir in red wine vinegar and parsley. Taste and adjust with the remaining 1/2 teaspoon salt (plus a pinch of sugar if needed).
Step 7: Boil and butter the egg noodles
Bring a large pot of water to a boil; add 1 tablespoon kosher salt. Cook egg noodles according to package directions until just tender (typically 7–9 minutes). Drain well and toss immediately with 3 tablespoons butter.
Step 8: Plate and finish
Swirl a bed of buttered egg noodles into shallow bowls. Spoon generous ladles of lamb ragu over top. Shower with grated Pecorino and a sprinkle of fennel fronds or parsley. Finish with a thread of olive oil if you like, and serve hot.
Pro Tips
- Brown in batches. Overcrowding prevents crust formation and weakens the sauce’s depth.
- Crush fennel seeds lightly. It releases flavor while keeping the texture pleasant.
- Olives go in at the end. Adding them late preserves their firm bite and briny pop.
- Adjust acidity last. A small splash of red wine vinegar balances richness and tomatoes.
- Make-ahead bonus. The ragu tastes even better the next day as flavors meld.
Variations
- Fresh pasta: Swap egg noodles for fresh pappardelle; cook 2–3 minutes for a silkier finish.
- Herb switch: Replace rosemary with thyme and add a strip of orange zest for a Sicilian-leaning vibe.
- Spice lift: Stir in 1 tsp smoked paprika with the tomato paste for a gentle smokiness.
Storage & Make-Ahead
Refrigerate ragu (without noodles) in an airtight container up to 4 days, or freeze up to 3 months. Reheat gently on the stovetop with a splash of water or stock until loosened and steamy. Cook fresh noodles just before serving and toss with butter. Leftover buttered noodles can be refrigerated up to 2 days; rewarm with a knob of butter and a spoonful of hot ragu.
Nutrition (per serving)
Approximate values: 995 calories; 45 g protein; 76 g carbohydrates; 52 g fat; 5 g fiber; 1320 mg sodium. Values will vary based on specific brands and any added salt.
