Lamb Ragu with Gnocchi and Herbs

  • Serves 4
  • Prep Time 20 mins
  • Cooking Time 180mins
Lamb Ragu with Gnocchi and Herbs


  • Serves 4
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  1. Pre-heat oven to 175◦C. Rub oil into the lamb, season lamb well and dust with flour. Heat half the oil in a large frying pan over medium-high heat. Cook lamb, turning occasionally, for 5-7 minutes. Place lamb in an ovenproof casserole dish.
  2. Heat remaining oil in frying pan over medium-high heat. Add garlic and onion cook for 3-5 minutes or until soft and golden. Add celery, carrots, oregano and basil. Cook for 5 minutes or until vegetables are golden.
  3. Add stock to the pan. Add crushed tomatoes, tomato paste, red wine and season with salt and pepper. Bring to the boil, cook for 5 minutes. Add to the casserole dish.
  4. Cover with baking paper and foil. Cook in oven for 3 hours. or until lamb is tender and falling off the bone. Meanwhile, cook gnocchi according to packet directions. Drain well.
  5. Transfer lamb to a heatproof bowl and coarsely shred, discarding bones. Return lamb to sauce. Season, add parsley and stir to combine.
  6. Heat a frying pan over medium heat, add butter, cook for 3 minutes or until melted. Add gnocchi and cook, tossing, for 3-5 minutes or until golden and heated through.
  7. Serve ragu on gnocchi with extra parsley and parmesan cheese.


  1. Try cooking this recipe on the slow cooker option: simply add lamb to slow cooker after browning. Follow recipe until Step 5: pour over sauce lamb necks and cook on high for 4 hours or on low for 7 hours.
  2. This Ragu can be served with polenta or pasta and with your choice of vegetables or salad.
  3. Serve ragu topped with a gremolata.
  4. Ragu can be prepared in advance.
  5. Leftover ragu can be made into pies, filling for toasted sandwiches or crepes.
  6. Check out Sam's youtube cooking demonstration here.