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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-style blend) 

3 sprigs of thyme 

1 sprig of rosemary 

1 tsp of dried mint or a small handful of fresh mint 

2 tbsp olive oil 

Salt, to taste 



  • Heat oil in a large heavy-bottomed pot and brown the lamb pieces on all sides. Once done, remove and set aside.
  • 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.
  • 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.
  • 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.

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Awatere Valley