Lamb Ragu
Breville Test Kitchen

Breville Test Kitchen

Lamb Ragu

the Smart Oven® Pro
the Smart Oven® Pro Product Details

the Smart Oven® Pro

4 hrs 30 mins total time

30 mins active time


Serves 4



  • lamb shank icon
    4 (3½ lb) lamb shanks
  • flaky sea salt icon
    Flaky sea salt

    to season

  • freshly ground black pepper icon
    Freshly ground black pepper

    to season

  • olive oil icon
    3 tbsp olive oil


  • small yellow onion icon
    2 small yellow onion

    finely chopped

  • anchovy fillet icon
    6 anchovy fillets

    drained and chopped

  • crushed red pepper flakes icon
    2 tsp crushed red pepper flakes
  • medium carrot icon
    2 medium carrots

    finely chopped

  • pancetta icon
    7 oz pancetta


  • canned crushed tomatoes icon
    1½ lb canned crushed tomatoes
  • water icon
    1 cup (8 fl oz) water
  • firmly packed flat-leaf parsley leaves icon
    ¼ cup (¼ oz) firmly packed flat-leaf parsley leaves


  • firmly packed oregano leaves icon
    ¼ cup (¼ oz) firmly packed oregano leaves


To serve

  • soft polenta icon
    Soft polenta
  • flat-leaf parsley leaves icon
    Flat-leaf parsley leaves


  • finely grated lemon zest icon
    Finely grated lemon zest


  • 1Heat a 4 ½ q Dutch oven over medium-high heat until hot. Season the lamb with salt and pepper. Add 1 tablespoon of the oil and 2 lamb shanks and cook for 6 minutes, turning until browned all over. Transfer to a plate. Repeat with oil and remaining lamb shanks.
  • 2Add the remaining oil and onions to the Dutch oven. Cook, stirring, for 3 minutes until soft.
  • 3Add the anchovies and chilli pepper flakes, cook stirring for 1 minute.
  • 4Add the carrots and pancetta, cook stirring for 2 minutes. Pour in the crushed tomatoes and water and bring to a boil. Stir in the parsley and oregano.
  • 5Return the lamb and any accumlulated juices to the Dutch oven, ensuring the lamb is submerged in the sauce. Press a sheet of parchment paper onto the surface, this will help keep the lamb submerged.
  • 6Cover with a tight fitting lid or double layer of foil, pressed down around the edges to seal.
  • 7Insert the wire rack into the bottom shelf position. Preheat the oven. Select SLOW COOK/CONVECTION/ HIGH/4 hours and press start.
  • 8Once preheated, put the lamb in the oven and cook for 4 hours. The lamb should start to fall off the bone, so take care when serving.
  • 9Spoon the polenta into four serving bowls. Top each with 1 lamb shank and spoon over the sauce. Sprinkle with parsley, lemon zest, season with pepper and serve.
    Tip: Before you start cooking, check that the Dutch oven fits in the oven.
Main course
Kid Friendly
Dairy Free
Kid Friendly

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