Lamb and fennel ragu

Prep 0 h : 15 m
Cook 2 h : 30 m


  • 35g plain (all-purpose) flour

    1kg boneless lamb shoulder, cut into 1-inch pieces

    2 tbsp olive oil

    150g brown onion, chopped finely

    3 cloves garlic, crushed

    6 anchovy fillets, finely chopped

    ½ tsp dried chilli flakes

    1 tsp fennel seeds, crushed lightly

    400g canned diced tomatoes

    160ml beef stock

    40g grated parmesan

    ½ cup loosely packed fresh basil leaves


  • Place flour in a large bowl; season.

    Heat oil in a large saucepan.

    Coat lamb in flour; shake off excess.

    Cook lamb, stirring, for 15 mins, or until well browned.

    Add onion, garlic, anchovy, chilli, fennel seeds, tomatoes and beef stock; bring to the boil.

    Cook, covered, on low, for 2 hours.

    Season to taste.

    Garnish ragù with parmesan and basil leaves.

    Serve with cooked pappardelle, mashed potato or crusty bread.