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Braised slowly with love in a Dutch oven, chock full of melt-in-your-mouth tender chunks of lamb meat and large pieces of mushroom, brought together by a rich and crazy tasty dark beer sauce, this Lamb and Mushroom Ragu truly is as hearty and comforting as can be!

Lamb and Mushroom Ragu

Braised slowly with love in a Dutch oven, chock full of melt-in-your-mouth tender chunks of lamb meat and large pieces of mushroom, brought together by a rich and crazy tasty dark beer sauce, this Lamb and Mushroom Ragu truly is as hearty and comforting as can be!
Course Main Course
Cuisine American
Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
Servings 6
Calories 687 kcal
Author Sonia! The Healthy Foodie

Ingredients

  • 2 tbsp extra-virgin olive oil
  • 1- 4 lb boneless leg of lamb
  • Salt and pepper to sprinkle on the meat
  • 1 lb button mushrooms cut in half
  • 2 large onions sliced
  • 2 cloves garlic minced
  • 1 tbsp finely chopped fresh rosemary
  • 1 tsp salt I use Himalayan salt
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground coriander
  • 1/2 tsp ground white pepper
  • 2 cups bone broth
  • 2 cups water
  • 2/3 cup dark beer (or strong coffee)
  • 4 cups egg noodles (I used no yolks)
  • 1/2 cup sour cream
  • 1/2 cup dark beer
  • 2 tbsp corn starch
US Customary - Metric

Instructions

  1. Preheat your oven to 350°

  2. Cut your lamb roast into 8 to 10 big pieces and season liberally with salt and pepper; heat a few tablespoons of your favorite cooking oil in a large skillet set over medium-high heat. When the pan is nice and hot, add about half the pieces of meat and let them cook undisturbed until a nice golden crust forms, about 4-5 minutes. Flip the pieces of meat and cook until golden on that side, too.

  3. Transfer the seared pieces of meat to a 7 quart Dutch oven and repeat with the remaining pieces of meat.

  4. Once all the meat has been browned, return the skillet to the heat source and lower the heat to medium; add the sliced onions, garlic and mushrooms and cook for about 5 minutes, until slightly browned and softened. Add the rosemary, salt, cinnamon, coriander and white pepper and then pour in the bone broth. Stir well, making sure to scrape the bottom of the pan well so you get all the tasty bits to detach from it; pour over the reserved meat.

  5. Add the water and dark beer (or use dark coffee if you want to keep this alcohol free), put the lid on and cook in the oven for about 2½ hours, or until the meat is tender and breaks up easily when pulled with a fork.

  6. Stir in the pasta and return the dish to the oven for another 20 minutes, or until the pasta is just slightly undercooked.

  7. Combine the sour cream, remaining dark beer (or more strong coffee) and cornstarch in a small container, whisk until evenly combined and add to the ragu. Stir well and return to the oven for a final 5 minutes, or until the pasta is cooked to your liking and the sauce has thickened nicely.

  8. Garnish with a sprinkle of chopped rosemary and fresh parsley and serve without delay. 

Nutrition Facts
Lamb and Mushroom Ragu
Amount Per Serving
Calories 687 Calories from Fat 225
% Daily Value*
Total Fat 25g 38%
Saturated Fat 8g 40%
Cholesterol 206mg 69%
Sodium 643mg 27%
Potassium 1269mg 36%
Total Carbohydrates 36g 12%
Dietary Fiber 2g 8%
Sugars 4g
Protein 71g 142%
Vitamin A 2.4%
Vitamin C 6.1%
Calcium 7.5%
Iron 34.9%
* Percent Daily Values are based on a 2000 calorie diet.