Lamb Ragout with Fillo Crust

Indulge in the comforting, restaurant-quality flavors of Lamb Ragout with Fillo Crust, a dish that combines tender, slow-simmered lamb shoulder and aromatic vegetables with a richly spiced tomato and red wine sauce. Topped with golden, flaky layers of buttery fillo dough, this recipe is a stunning blend of rustic charm and elegant presentation. Perfect for special occasions or an elevated family dinner, the dish features fragrant hints of cinnamon, rosemary, and thyme, making every bite irresistibly savory and satisfying. Serve it straight from the oven and watch the crispy fillo crust reveal the hearty, flavorful stew beneath—truly a feast for both the eyes and the palate!

Nutriscore Rating: 67/100

Prep Time:30 mins

Cook Time:120 mins

Total Time:150 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 2 pounds lamb shoulder (boneless, cut into 1-inch cubes)
• 1 large yellow onion (diced)
• 2 medium carrots (peeled and diced)
• 2 stalks celery (diced)
• 3 cloves garlic cloves (minced)
• 2 tablespoons tomato paste
• 1 cup red wine
• 14 ounces canned diced tomatoes (with juices)
• 2 cups beef or lamb stock
• 1 bay leaf
• 1 teaspoon fresh rosemary (chopped)
• 1 teaspoon fresh thyme (chopped)
• 0.25 teaspoons ground cinnamon
• 0 to taste salt
• 0 to taste black pepper
• 6 sheets fillo dough sheets (thawed if frozen)
• 4 tablespoons unsalted butter (melted)

Directions

Step 1

Heat 2 tablespoons of olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat.

Step 2

Season lamb shoulder cubes with salt and pepper. Working in batches to avoid overcrowding the pot, sear the lamb on all sides until browned, about 5-7 minutes per batch. Transfer browned lamb to a plate and set aside.

Step 3

In the same pot, add diced onion, carrots, and celery. Cook until softened, about 5 minutes, scraping up brown bits from the bottom of the pot.

Step 4

Add minced garlic and cook for 1 minute until fragrant.

Step 5

Stir in tomato paste and cook for 2 minutes, allowing it to caramelize slightly.

Step 6

Deglaze the pot by pouring in red wine. Let it simmer for 2-3 minutes, scraping up any remaining browned bits.

Step 7

Add canned diced tomatoes, beef or lamb stock, bay leaf, rosemary, thyme, and cinnamon. Stir to combine.

Step 8

Return the seared lamb to the pot. Bring the mixture to a simmer, then reduce heat to low. Cover and let it simmer gently for 1 1/2 to 2 hours, stirring occasionally, until the lamb is tender and the sauce has thickened.

Step 9

Preheat your oven to 375°F (190°C).

Step 10

Once the ragout is ready, remove and discard the bay leaf. Adjust seasoning with salt and black pepper to taste.

Step 11

Transfer the lamb ragout to a deep, oven-safe dish or individual ramekins if making single servings.

Step 12

Lay one sheet of fillo dough on a clean surface and brush it lightly with melted butter. Layer another sheet on top and repeat the process until all 6 sheets are stacked, brushing each layer with butter.

Step 13

Carefully drape the buttered fillo stack over the ragout, tucking the edges neatly along the sides of the dish.

Step 14

Bake in the preheated oven for 20-25 minutes, or until the fillo crust is golden brown and crisp.

Step 15

Remove from the oven and let cool slightly before serving. Garnish with fresh herbs if desired.

Nutrition Facts

Serving size	(2708.5g)

Amount per serving	% Daily Value*
Calories	3819.8

Total Fat 263.5g	0%
Saturated Fat 107.3g	0%
Polyunsaturated Fat 2.7g
Cholesterol 812.4mg	0%
Sodium 5269.4mg	0%
Total Carbohydrate 142.2g	0%
Dietary Fiber 15.8g	0%
Total Sugars 36.1g
Protein 188.5g	0%

Vitamin D 0IU	0%
Calcium 382.2mg	0%
Iron 22.4mg	0%
Potassium 4854.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 64.2%

Protein: 20.4%

Carbs: 15.4%