Lamb Ragout

Published 31 January 2024

Deliciously decadent, this rich Lamb Ragout is the perfect dish for that comforting mid-winter pick me up. The fruit and pepper flavours found in our Private Bin Syrah are a perfect pairing, enhancing all the scrumptious savoury flavours in this dish.


500 grams Boneless lamb (cut into 5cm chunks)

1 Large onion, finely chopped

1 Stick of celery, finely chopped

4 Cloves of garlic, minced

1 Can of diced tomatoes

2 tbsp Tomato purée

1 cup Beef or chicken stock

1 glass Dry red wine (such as Syrah or a Bordeaux-blend)

3 Sprigs of thyme

1 Sprig of rosemary

1 tsp Dried mint or a small handful of fresh mint

2 tbsp Olive oil

Salt, to taste


  1. Heat oil in a large heavy-bottomed pot and brown the lamb pieces on all sides. Once done, remove and set aside.
  2. Add the onions, celery and garlic to the same pot and cook for 7-10 minutes until nicely browned. Pour the red wine in and cook for 1 minute.
  3. Add the tomatoes, tomato purée, thyme, rosemary, stock and mint. Return the lamb to the pot and stir well. Cover with a lid and cook on a low flame for 1-1.5 hours, stirring occasionally, and checking a few times in between to make sure it’s not catching at the bottom.
  4. Once the lamb is completely cooked, you should be able to flake it with a fork. Set it to one side to cool slightly. Remove the pieces of lamb from the pot and transfer to a bowl. Using your fingers, coarsely shred the lamb. Return to the pot and cook for a further 10 minutes on a low flame until you get the right consistency. Add a little stock or water if it appears a little dry. Add a little salt to taste if needed. Serve simply with a kumara mash and good hearty sourdough.

Pair with

Private Bin Syrah

Distinguished by its bright, spicy flavours and elegant texture, New Zealand Syrah is fast becoming the darling of the international wine media.