Savory Slow Cooked Lamb Shank Ragu with Pappardelle Delight

Last Updated on February 12, 2026 by Antoni Recipes Team

As the chill of winter settles in, there s nothing quite like the warmth of a slow-cooked meal to nourish the soul. Picture yourself stepping into the kitchen, and with every stir, the deep, savory aroma of lamb simmering in a rich tomato sauce fills the air. This Slow Cooked Lamb Shank Ragu with Pappardelle is not just a recipe; it s a heartfelt embrace that transports you to Italy, making even the longest winter evenings feel special.

What I love most about this dish is its effortless elegance. You won t find a complicated process here; instead, it s a beautiful marriage of flavor and simplicity that allows the tender lamb to shine. Perfect for family gatherings or cozy nights in, this ragu is that comforting, crowd-pleasing dish you ll want to bring out time and time again. So, gather your ingredients, turn on your favorite playlist, and let s dive into the incredible flavors that await!

Why is Slow Cooked Lamb Shank Ragu with Pappardelle a Must-Try?

Comforting Aroma: The slow cooking process creates an inviting scent that entices everyone in the house.

Effortless Elegance: This dish showcases tender, juicy lamb in a beautifully rich sauce, requiring minimal effort on your part.

Family Favorite: Its hearty nature appeals to both kids and adults, making it perfect for family dinners.

Versatile Pairings: Serve it with a crusty bread or a fresh salad for a complete meal that delights.

Nostalgic Flavors: Each bite reminds you of traditional Italian cooking, evoking cozy memories of shared meals.

Make your winter nights warmer and more flavorful with this satisfying recipe that brings everyone together!

Ingredients for Slow Cooked Lamb Shank Ragu with Pappardelle

Gather your ingredients to create a delightful meal everyone will love!

For the Ragu

• Lamb Shanks The heart of the dish, ensuring a rich and meaty flavor; look for shanks with good marbling for the best tenderness.
• Olive Oil Used for browning the lamb and sautéing the onions; you can substitute with vegetable oil if needed.
• Onions Adds a natural sweetness and depth to the sauce; swap for shallots for a milder taste.
• Passata The base of your ragu, delivering a vibrant tomato flavor; canned crushed tomatoes can also work well.
• Beef Stock Provides richness and depth; opt for low-sodium for better control over seasoning, or use vegetable stock for a lighter option.
• Butter Adds a creamy finish to the ragu; for a dairy-free version, simply omit it or replace it with more olive oil.

For the Pappardelle

• Pappardelle Pasta Thick, ribbon-like pasta perfect for absorbing the luscious ragu; tagliatelle or fettuccine can be used as a substitute.

For Garnishing

• Parmesan Cheese The ideal topping for an extra umami kick; freshly grated is best for maximum flavor.

How to Make Slow Cooked Lamb Shank Ragu with Pappardelle

1. Preheat your oven to 160 °C (or 140 °C if using a fan-forced oven). This low and slow temperature will ensure your lamb becomes incredibly tender.

2. Brown the lamb shanks in half of the olive oil in a large, oven-proof casserole dish over medium-high heat, about 4-5 minutes. Look for a golden crust to develop on all sides, enhancing flavor.

3. Sauté the onions in the remaining olive oil for 3-4 minutes until they re softened and slightly translucent. This step builds the foundation of flavor for your ragu.

4. Mix in the passata and beef stock, stirring well to combine, and bring the mixture to a gentle simmer. This will create a rich and flavorful sauce.

5. Return the browned lamb shanks to the casserole. Cover the dish with a lid and let it cook in the oven for about 3 hours. You know it s ready when the meat is tender and falls off the bone.

6. Shred the lamb meat from the shanks and return it to the sauce. Season with salt and pepper to taste, and stir in the butter and freshly grated Parmesan cheese for a delicious finish.

7. Cook the pappardelle pasta according to package instructions, drain, and add it to the ragu. Toss gently to coat the pasta with the luscious sauce.

8. Serve immediately in bowls, garnished generously with shaved Parmesan cheese and a sprinkle of freshly cracked pepper.

Optional: Add a touch of freshly chopped parsley for a pop of color.
Exact quantities are listed in the recipe card below.

Expert Tips for Slow Cooked Lamb Shank Ragu

• Perfect Browning: Ensure to brown the lamb shanks thoroughly to develop a deep, rich flavor. If not browned enough, your ragu might lack depth.

• Low and Slow: Slow cooking is key! Don t rush the process; allowing the lamb to cook at low temperatures ensures it becomes fork-tender and flavorful.

• Taste as You Go: Always taste and adjust your seasoning before serving. A little extra salt or pepper can elevate your Slow Cooked Lamb Shank Ragu with Pappardelle to the next level.

• Substitution Savvy: If lamb shanks are unavailable, you can substitute with beef shanks for a slightly different, yet equally satisfying, flavor.

• Fresh Ingredients: Use the best quality ingredients possible fresh herbs and cheese significantly enhance the flavors of your dish. They make a big difference in this ragu s overall impact.

What to Serve with Slow Cooked Lamb Shank Ragu with Pappardelle?

Imagine the warmth of a shared meal that brings everyone together around the table, leaving you with cherished memories.

• Crusty Bread: Perfect for soaking up the rich ragu sauce, this bread adds a delightful texture and heartiness to your meal.

• Mixed Green Salad: A fresh salad with vivid greens and zesty dressing contrasts the richness of the ragu while bringing a refreshing crunch.

• Roasted Vegetables: Caramelized seasonal veggies like carrots and parsnips provide a sweet balance, enhancing the overall flavor profile of your meal.

• Garlic Mashed Potatoes: Creamy and buttery, these potatoes provide a comforting side that pairs beautifully with the tender lamb and savory sauce.

• Grated Pecorino Romano: A sprinkle of this sharper cheese over the ragu elevates the dish with an additional layer of flavor and a touch of saltiness.

• Red Wine: A glass of robust Chianti or a bold Barbera complements the lamb s deep flavors, enhancing the entire dining experience.

• Tiramisu: End your meal on a sweet note with this classic Italian dessert, offering a perfect blend of flavors after the hearty ragu.

How to Store and Freeze Slow Cooked Lamb Shank Ragu

Fridge: Store leftovers in an airtight container for up to 3 days. Let the ragu cool to room temperature before sealing to maintain its flavors.

Freezer: Freeze the ragu in freezer-safe containers or heavy-duty bags for up to 3 months. Be sure to label them with the date for easy tracking.

Reheating: To reheat, thaw the ragu in the refrigerator overnight, then warm gently on the stove over low heat until heated through. Stir occasionally to prevent sticking.

Pasta Storage: If you have leftover pappardelle, store it separately in the fridge for up to 2 days. Reheat in boiling water for a minute or two before serving with the ragu.

Make Ahead Options

Preparing the Slow Cooked Lamb Shank Ragu with Pappardelle ahead of time is a game-changer for busy weeknights! You can brown the lamb shanks and sauté the onions up to 24 hours in advance, then refrigerate them in an airtight container to keep them fresh. When you re ready to create this delightful dish, simply combine the prepped ingredients with the passata and beef stock, cover, and slow cook in the oven as instructed. For the best quality, make sure to check the seasoning again before serving, as flavors may develop overnight. This way, you ll enjoy a homemade meal that tastes just as delicious, with minimal effort on the day you serve it!

Variations & Substitutions for Slow Cooked Lamb Shank Ragu with Pappardelle

Feel free to customize this delicious dish to suit your taste preferences or dietary needs!

• Beef Shanks: Swap lamb for beef shanks for a rich different flavor that still melts in your mouth.

• Vegetarian Option: Replace lamb with hearty mushrooms and lentils, simmering in the sauce for a robust veggie alternative. This twist will keep your ragu flavorful and satisfying without meat.

• Pasta Alternatives: Can t find pappardelle? Use tagliatelle or even broad noodles to enjoy the ragu s embrace in every delicious bite.

• Extra Veggies: Toss in diced carrots or bell peppers during the sauté phase for enhanced color, texture, and nutrition. They ll add a lovely sweetness that balances the savory flavors beautifully.

• Herb Infusion: Experiment with fresh herbs like rosemary or thyme to elevate the ragu s aroma and depth. Just a sprig or two can transform this dish!

• Lighter Version: Use chicken or vegetable stock instead of beef stock for a lighter, healthier sauce that still packs a punch.

• Spiced Up: For a little heat, add red pepper flakes or a dash of chili powder to the sauce, warming up those chilly evenings.

• Creamy Finish: Stir in a splash of cream or half-and-half at the end for a velvety ragu that brings a rich, luxurious texture to the table.

Slow Cooked Lamb Shank Ragu with Pappardelle Recipe FAQs

What type of lamb shanks should I choose?
Absolutely! For the best results in your Slow Cooked Lamb Shank Ragu with Pappardelle, look for well-marbled shanks. The fat content helps keep the meat tender and juicy as it cooks. Avoid shanks with a lot of dark spots; they can indicate improper storage.

How long can I store the ragu in the fridge?
Very! Leftovers of your ragu can be stored in the refrigerator for up to 3 days. Make sure to place the cooled ragu in an airtight container to preserve its flavors and prevent spoilage.

Can I freeze the lamb shank ragu?
Absolutely! You can freeze the ragu in freezer-safe containers for up to 3 months. Here s how: let the ragu cool completely, then portion it into individual containers or heavy-duty freezer bags. Be sure to label them with the date. When you re ready to enjoy it, simply thaw in the refrigerator overnight before reheating.

What if my lamb shanks aren t tender after cooking?
Oh no! If your lamb shanks aren t fork-tender after the suggested cooking time, it could be due to a few reasons. First, make sure your oven is calibrated correctly to maintain the proper low temperature. If they re still not tender, cover the dish and return it to the oven, cooking for an additional 30-60 minutes until they reach that melt-in-your-mouth texture.

Are there any allergens in this recipe?
Yes! The main allergens in the Slow Cooked Lamb Shank Ragu include gluten (from the pappardelle) and dairy (from the Parmesan cheese). For a gluten-free version, you could opt for gluten-free pasta instead. If you have dairy allergies, simply omit the cheese or use a dairy-free alternative for garnishing.

How should I store leftover pappardelle?
Absolutely! If you have leftover pappardelle, store it separately in an airtight container in the fridge for up to 2 days. To reheat, simply drop it in boiling water for about 1-2 minutes before serving it with the ragu. Enjoy!