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Lamb Ragù

This one’s made for when you’ve got a bit of time and want something that hits hard in the

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flavour department. Lamb ragù is already a winner, but when you throw in my Outback Seasoning, it brings something else entirely, that smokey, peppery edge with a hint of lemon myrtle balances out the richness of the lamb and makes the sauce worth licking off the spoon.

I prefer to use lamb shoulder for this. Let it go low and slow till it breaks apart, then fold it through pappardelle so every ribbon gets coated in sauce. It’s the kind of dish that smells like a good meal well before it hits the plate.


Serves: 4

Prep time: 20 mins

Cook time: 2.5–3 hours (low and slow)


Ingredients

  • 600g lamb shoulder, cut into 3–4cm chunks

  • 1½ tbsp Smokey Joe’s Outback Seasoning

  • Salt and pepper, to taste

  • 2 tbsp olive oil

  • 1 onion, finely chopped

  • 2 carrots, diced

  • 2 celery stalks, diced

  • 3 garlic cloves, minced

  • 2 tbsp tomato paste

  • 400g tin crushed tomatoes

  • 1 cup red wine

  • 1 cup beef stock

  • 400g pappardelle (fresh or dried)

  • Grated parmesan (optional)

  • Fresh parsley (optional)


what to do

  1. Season the lamb: Toss lamb pieces with Outback seasoning and a bit of salt and pepper. Let it sit while you prep the veg.

  2. Brown the meat: Heat oil in a heavy pot or Dutch oven. Sear the lamb in batches until browned all over. Set aside.

  3. Sauté the base: In the same pot, add onion, carrot, and celery. Cook for 8–10 mins until softened. Add garlic and tomato paste. Stir through and cook another minute or two.

  4. Deglaze: Pour in the red wine, scraping up the browned bits. Let it reduce for a couple of minutes.

  5. Slow cook: Add the tomatoes and stock. Return the lamb to the pot. Stir, bring to a simmer, then cover and cook on low heat for 2.5–3 hours until the lamb falls apart easily.

  6. Shred and finish: Use tongs or forks to break up the lamb into the sauce. Simmer uncovered for another 10–15 minutes to thicken slightly.

  7. Cook the pasta: Boil pappardelle in salted water until al dente. Drain, reserving a splash of the pasta water.

  8. Toss and serve: Mix the pasta through the ragù with a splash of pasta water to help it cling. Serve with grated parmesan and a sprinkle of parsley if you like.


This one’s good for a weekend feed, The Outback seasoning brings in that deep, smoky flavour that cuts through the richness, a Smokey Joe's twist on an Italian classic.



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