Braised Lamb Ragù with Fragrant Fennel

Elle Cresswell

Braised Lamb Ragù with Fragrant Fennel

Slow-cooked and quietly aromatic, this is a dish shaped by time rather than urgency—a ragù that asks little, yet gives everything in return. Lamb shoulder, richly marbled, is allowed to soften at its own pace, its depth gently lifted by the sweetness of fennel, the warmth of rosemary, and a slow pour of wine that draws everything together. As it simmers, the sauce deepens—darkening, thickening, settling into a richness that feels both composed and effortless. Nothing shouts; everything hums. It’s the kind of food that lingers at the table, generous and grounding, turning an ordinary evening into something altogether more considered.

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Prep Time 20

Cook Time 2 30

Total Time 2 50

Servings: 6 servings

Course: Main Course

Cuisine: Italian

Ingredients Method Notes

Ingredients

For the Ragù

800 g lamb shoulder neatly trimmed and cut into generous pieces
2 tbsp good olive oil
1 onion finely chopped
1 fennel bulb finely diced
2 carrots cut into small, even cubes
3 garlic cloves finely minced
2 tbsp tomato purée
1 tsp fennel seeds gently crushed
400 g tin of high-quality crushed tomatoes
150 ml red wine or a light stock, if preferred
250 ml beef stock
1 rosemary sprig
2 bay leaves
Flaky sea salt and freshly ground black pepper

To Finish

400 g rigatoni or any well-ridged pasta
50 g Parmesan finely grated

Method

Begin by warming the olive oil in a wide, heavy-based pot. Brown the lamb in batches, allowing each piece to take on a deep, golden colour—this is where the foundation is set, so take your time.
Set the lamb aside, then lower the heat slightly and add the onion, fennel, and carrot. Let them soften slowly, stirring occasionally, until lightly golden and sweet.
Add the garlic, tomato purée, and crushed fennel seeds, cooking just until fragrant and beginning to deepen. Pour in the red wine and allow it to reduce, then stir in the tomatoes and stock.
Return the lamb to the pot with the rosemary and bay, seasoning well, and bring everything to a gentle simmer. Partially cover and cook over a low heat for 2 to 2½ hours, stirring from time to time, until the lamb is tender enough to fall apart effortlessly.
Remove the herbs and gently shred the meat back into the sauce. Meanwhile, cook the pasta in well-salted boiling water until just shy of al dente. Lift it directly into the ragù with a splash of its cooking water, allowing it to simmer briefly until the sauce thickens and clings to each piece.
Fold through the Parmesan until glossy and cohesive, then serve in warm, shallow bowls with an extra scattering of cheese and a final turn of black pepper.
A glass of the same red wine sits easily alongside. This is food for unhurried evenings—simple, generous, and quietly exceptional.

Notes

Take a little extra care at the beginning—the browning of the lamb is where the flavour truly begins to build, and a deep, even colour will reward you later. The fennel works quietly in the background, softening as it cooks and lending a gentle sweetness that balances the richness without ever taking centre stage. As the ragù comes together, a small splash of pasta water will help loosen and bind the sauce into something silky and cohesive. And if you happen to have leftovers, you’ll find it even more compelling the next day—settled, deepened, and somehow more complete.