Slow-Braised Red Wine Lamb Ragu with Gnocchi Tips, FAQ & printable recipe

Tips for success

For an even deeper flavor, prepare the ragu a day in advance. Like many slow-cooked dishes, the flavors have a chance to meld and intensify overnight in the refrigerator.

When you are ready to serve, gently reheat the ragu on the stovetop before tossing it with freshly cooked gnocchi. This also makes the process much more manageable if you are hosting a dinner party, as the most labor-intensive part is already finished.

When shaving the Pecorino, use a vegetable peeler to create thin, wide ribbons rather than fine shreds. This adds a beautiful visual element to the final dish and provides a more concentrated burst of salty cheese in each bite.

Similarly, when adding the fresh mint, chiffonade the leaves by stacking them, rolling them tightly, and slicing them into thin ribbons. This releases the essential oils and ensures the mint is distributed evenly throughout the dish without overwhelming it.

Variations

• Herb-Infused Ragu: Add a tablespoon of fresh thyme leaves and a bay leaf during the braising process to introduce more earthy, aromatic notes that pair beautifully with the lamb.
• Spicy Lamb Ragu: Stir in a teaspoon of red pepper flakes when sautéing the mirepoix to add a subtle heat that cuts through the richness of the red wine sauce.

Storage and make-ahead

Fridge

Cool leftovers for no more than 2 hours, then store in an airtight container in the refrigerator for up to 3 days.

Freezer

The lamb ragu base freezes well. Cool for up to 2 hours, then freeze in an airtight container for up to 3 months. Thaw overnight in the fridge.

Reheat

Reheat the ragu gently in a saucepan over low heat, adding a splash of water or beef stock if the sauce is too thick, then toss with freshly boiled gnocchi.

Store any leftovers in an airtight container to keep the moisture in and prevent the sauce from drying out. Leftovers must cool at room temperature for no more than 2 hours before being transferred to the refrigerator, where they can be kept for up to 3 days. When storing, try to keep the gnocchi and the sauce separate if possible, as the pasta will continue to absorb the sauce and soften over time.

The lamb ragu is an excellent candidate for making ahead. You can fully prepare the braised lamb and the sauce, let it cool for at most 2 hours, then store it in the refrigerator for up to 2 days.

When you are ready to serve, reheat the ragu over low heat on the stovetop. Only cook the gnocchi right before you are ready to eat, as fresh pasta is best when cooked immediately before serving to maintain its signature pillowy texture.

Serving ideas

Serve the ragu in wide, shallow bowls to best showcase the beautiful presentation of the lamb and gnocchi. A shallow bowl helps keep the pasta warm and ensures that every serving gets an even distribution of the rich, glossy sauce. Warm the bowls in the oven or under hot water before plating to prevent the sauce from cooling too quickly once it hits the plate, as a cold bowl can rapidly drop the temperature of the dish.

Pair this meal with a crisp side salad featuring bitter greens like arugula or radicchio. The slight bitterness and acidity of the greens provide a perfect counterpoint to the rich, savory lamb and the starchy gnocchi, cleansing the palate between bites.

A glass of the same Chianti Classico used in the sauce is the natural pairing, as the wine's acidity and tannins will complement the meat and the red wine reduction perfectly.

Frequently asked questions

Recipe card

Slow-Braised Red Wine Lamb Ragu with Gnocchi

Prep 15 minCook 3 hRest 10 minTotal 3 h 25 minServes 4

Ingredients

• 700 g lamb shanks
• 1 cup diced mirepoix
• 4 cloves garlic
• 2 sprigs rosemary
• 2 tbsp tomato paste
• 300 ml Chianti Classico
• 500 g gnocchi
• 40 g butter
• aged Pecorino, for serving
• fresh mint, for serving

Instructions

1. Heat a heavy-bottomed Dutch oven over medium-high heat. Add the lamb shanks and sear them on all sides until a deep, golden-brown crust forms. Remove the lamb from the pot and set aside momentarily.
2. In the same pot, add the diced mirepoix and sauté until softened. Stir in the tomato paste and cook for one minute to caramelize. Add the garlic and rosemary, stirring constantly until fragrant.
3. Return the lamb shanks to the pot. Pour in the Chianti Classico. Cover and braise in a preheated oven at 305°F (155°C) for 3 hours, or until the lamb is fork-tender. Once cooked, ensure the internal temperature reaches at least 145°F (63°C). Rest the meat for at least 3 minutes before shredding.
4. Remove the bones and shred the lamb meat directly into the glossy red wine reduction. In a separate pot, boil the gnocchi until they float. Toss the gnocchi into the ragu with the butter. Serve topped with shaved Pecorino and fresh mint.

Contains: gluten, milk, sulfites

Estimated nutrition per serving

Calories

650

Protein

35 g

Carbohydrates

55 g

Fat

32 g

Fiber

3.5 g

Sugar

4 g

Sodium

750 mg

Automatic estimate from the ingredient list, not laboratory-verified.