Sunday Gravy

Nothing brings a family together like a rich, slow-cooked Sunday gravy, and this Lamb Shoulder Sunday Gravy is the ultimate comfort meal. With fall-apart tender lamb simmered in a flavorful tomato sauce, this dish fills the house with an irresistible aroma and makes any Sunday dinner feel special.

Inspiration Behind the Recipe

This dish was inspired by my favorite restaurant, which sadly closed down during Covid. Their Sunday Gravy was legendary—deep, rich, and bursting with slow-cooked goodness. I wanted to recreate that experience at home, bringing back the warmth and comfort of those unforgettable meals.

Why You’ll Love This Recipe

• Rich and Comforting: The lamb shoulder braises for hours, creating deep, bold flavors.
• Minimal Hands-On Cooking: Once everything is in the pot, the oven does most of the work.
• Great for Gatherings: This recipe makes plenty to feed a hungry crowd.

Ingredients

• 2 tablespoons extra-virgin olive oil
• 3 – 4 pounds lamb shoulder
• Kosher salt and fresh cracked pepper
• 2 medium onions, finely chopped
• 2 tablespoons tomato paste
• 3 garlic cloves, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• ½ teaspoon crushed red pepper
• Parmesan rind
• Two 28-oz. cans of Italian San Marzano crushed tomatoes
• 1 whole medium carrot, peeled
• 2 pounds spaghetti (or pasta of choice)
• Ricotta cheese, for serving
• Grated Parmesan cheese, for garnish

Instructions

1. Preheat the oven to 300º F.
2. In a large cast-iron Dutch oven, heat olive oil over moderate heat until shimmering. Season the lamb shoulder with salt and pepper. Add to the pot and brown well on both sides, about 10 minutes. Transfer lamb shoulder to a plate.
3. Reserve 1 tablespoon of fat in the pot. Add onions and a generous pinch of salt. Cook, stirring occasionally, until nicely browned, about 5-6 minutes.
4. Stir in tomato paste, garlic, oregano, basil, and crushed red pepper. Cook until fragrant, about 2 minutes.
5. Add the crushed tomatoes and their juices, along with the carrot and parmesan rind. Season with salt and bring to a simmer.
6. Return the lamb and accumulated juices to the pot, turning a few times to coat. Cover and transfer to the oven.
7. Braise for 3 hours, until the meat is very tender.
8. Remove from oven. Skim excess fat, leaving some for flavor.
9. Transfer the lamb to a cutting board. Discard the carrot and parmesan rind. Shred meat and return it to the sauce. Season with salt and pepper.
10. In a large stockpot of boiling salted water, cook spaghetti until al dente. Drain, reserving 1 cup of pasta water.
11. Transfer pasta to the pot of gravy, tossing to coat. Simmer for 1-2 minutes, adding pasta water if needed.
12. Serve immediately with a dollop of ricotta and a generous sprinkle of Parmesan cheese.

Tips for Success

• Don’t skip the parmesan rind! It adds a deep umami flavor to the sauce.
• Make ahead: This gravy tastes even better the next day, making it perfect for meal prep.
• Pair it right: Serve with crusty bread and a glass of red wine for a truly indulgent meal.

A Sunday Tradition Worth Keeping

This Lamb Shoulder Sunday Gravy is more than just a meal—it’s an experience. Whether you’re cooking for family or friends, this dish brings people together and turns any Sunday into a special occasion. Give it a try, and let me know in the comments—what’s your favorite Sunday dinner tradition?