Lamb Ragout

Lamb Ragout


  • 500 grams boneless lamb (cut into 5cm chunks)
  • 1 large onion, finely chopped
  • 1 stick of celery, finely chopped
  • 4 cloves of garlic, minced
  • 1 can of diced tomatoes
  • 2 tbsp tomato purée
  • 1 cup beef or chicken stock (or 1 stock cube dissolved in 1 cup of hot water)
  • 1 packet Esk Valley + Wild Fennel Co. mint – cumin – ginger seasoning
  • 1 glass Esk Valley Artisanal Syrah or Esk Valley Artisanal or Estate red wine of choice
  • 3 sprigs of thyme
  • 1 sprig of rosemary
  • 2 tbsp olive oil
  • Salt, to taste



Heat oil in a large heavy-bottomed pot and brown the lamb pieces on all sides. Once done, remove and set aside. 
Add the onions, celery and garlic to the same pot and cook for 7-10 minutes until nicely browned. Pour the red wine in and cook for 1 minute. Add the tomatoes, tomato purée, thyme, rosemary, stock and the Esk Valley + Wild Fennel Co. mint – cumin – ginger seasoning. Return the lamb to the pot and stir well. Cover with a lid and cook on a low flame for 1-1 and a half hours, stirring occasionally, and checking a few times in between to make sure it’s not catching at the bottom. 

Once the lamb is completely cooked, you should be able to flake it with a fork. Set it to one side to cool slightly. Remove the pieces of lamb from the pot and transfer to a bowl. Using your fingers, coarsely shred the lamb. Return to the pot and cook for a further 10 minutes on a low flame until you get the right consistency. Add a little stock or water if it appears a little dry. Add a little salt to taste if needed.


Serve simply with a kumara mash and good hearty sourdough 


Best paired with: 

  • Esk Valley Artisanal Syrah
  • Valley Artisanal Malbec Merlot Cabernet Sauvignon
  • Esk Valley Artisanal Grenache
  • Esk Valley Artisanal Tempranillo
  • Esk Valley Estate Merlot Cabernet Sauvignon Malbec
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