Photo of Lamb ragout by WW

Lamb ragout

Points® value
Total Time
4 hr 23 min
15 min
4 hr 8 min
More flavourful than the standard meat sauce, this lamb ragout is a winter warmer, best on a cold weekend. If you can’t find Cubanelle peppers in your supermarket, substitute 2 medium green bell peppers, stemmed, cored and chopped. The final ragout should be consistency of a very thick, Italian meat sauce, just a little wetter than chili. It may look a little thin until you smash the meat into small bits in the sauce. If it still seems watery, increase the heat slightly and continue to simmer, stirring more often. Store the ragout, covered, in a large plastic container in refrigerator for up to 4 days or in freezer for up to 3 months.


Uncooked lamb shoulder

2½ pound(s), (boneless), trimmed and cut into 2-inch cubes

Cubanelle pepper

3 medium, stemmed, seeded and chopped

Cooking spray

1 spray(s)


1 large, chopped

Minced garlic

2 tsp(s)

Vegetable broth

4 cup(s), reduced sodium

Canned crushed tomatoes

28 oz, reduced sodium

Canned diced tomatoes

28 oz, reduced sodium

Dried basil

1 tbsp(s)

Dried oregano

1 tbsp(s)


1 tbsp(s), chopped leaves

Table salt

½ tsp(s)

Black pepper

½ tsp(s), freshly ground

White wine

¼ cup(s), (dry), or dry vermouth

Bay leaf

2 leaf/leaves


  1. Position rack in center of the oven and heat to 400°F. Spread meat on a large, lipped baking sheet or in a large roasting pan; bake until well browned without turning, about 30 minutes. Transfer to a wire rack.
  2. Spray a large Dutch oven or soup pot with cooking spray; set over medium heat for a couple of minutes. Add onion and peppers; cook, stirring often, until softened, about 4 minutes. Add garlic and cook for 1 minute, stirring all the while.
  3. Stir in broth, crushed tomatoes, diced tomatoes, basil, oregano, rosemary, salt and pepper. Add lamb chunks and any juices on sheet or in pan. Raise heat to high; bring to a full simmer. Reduce heat to very low and cook at a very low simmer, a few bubbles at a time, uncovered, for 2 1/2 hours, stirring occasionally.
  4. Stir in wine or vermouth and bay leaves. Continue simmering very slowly, until meat is very tender and sauce has thickened, about 1 more hour. Remove bay leaves. Use back of a wooden spoon to smash meat into small bits and shards against sides of pot.
  5. Serving size: 2/3 cup.