Recipe: Lamb and Fennel Ragu



  • 2 tbs extra virgin olive oil
  • 1kg lamb steaks
  • 2 celery sticks, finely chopped
  • 1 leek, trimmed, finely chopped
  • 1 fennel bulb, finely chopped
  • 2 carrots, peeled, finely chopped
  • 2-3 garlic cloves, finely chopped
  • 800g fresh ripe tomatoes, coarsely chopped
  • 625ml (2 1/2 cups) good-quality beef stock
  • 1/3 cup chopped fresh continental parsley or oregano leaves
  • 250g spelt or wholemeal lasagne sheets
  • Finely grated parmesan or chilli pecorino, to serve
  • Extra parsley leaves, to serve


  • Heat half the oil in a large heavy-based saucepan over medium- high heat. Season lamb steaks well. Cook for 1-2 minutes each side or until browned. Transfer to a plate and set aside.
  • Add remaining oil to pan. Add the celery, leek, fennel and carrot. Cook, stirring, for 1 minute. Add the garlic and cook, stirring, for 7-10 minutes or until vegetables start to soften and caramelise.
  • Add the tomato and cook, stirring, for 3-4 minutes or until softened. Pour in the stock and bring to the boil. Return lamb to the pan. Reduce heat to low and simmer, covered, for 1 hour. Uncover and simmer for a further 40 minutes or until lamb is tender.
  • Use tongs to transfer the lamb to a chopping board. Use 2 forks to shred the meat. Return lamb to the pan and simmer for a further 20 minutes or until the sauce has thickened. Add the parsley or oregano and season.
  • Meanwhile, cook the pasta in a large saucepan of salted boiling water following packet directions or until al dente. Drain. Cut into strips. Return to pan.
  • Add the lamb ragu to the pasta and toss to combine. Divide among serving bowls. Season. Sprinkle with parmesan or pecorino and the extra parsley leaves to serve.
Caring for RM Williams BootsSupporting our local bakers