Lamb Rib Ragu

This is a great way to use every piece of the lamb and make a flavorful sauce to dress pasta or fill buckwheat crepes.

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1 racks lamb ribs
1 tsp herbs de provence
1 onion, sliced thinly
4 cloves garlic, peeled and smashed
2 carrots, cut into large chunks
1 cup red wine
1 28 oz can ground tomatoes


  1. Heat oven to 300F
  2. Rub the lamb ribs all over with the herbs de provence, several good pinches of salt and black pepper
  3. Place in a baking dish with everything else
  4. Cover tightly and braise until the lamb rib is fall off the bone tender
  5. Remove from the oven, when cool enough to handle, pick the meat from the bone
  6. In a blender, blend the sauce until it is smooth and then combine the picked meat and the blended sauce for the ragu