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Rich lamb ragu with red wine and herbs
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Prep Time:
15 minutes
Cook Time:
380 minutes
Total Time:
395 minutes
Slow-cooked aromatic shoulder of lamb - perfect pasta sauce.
Ingredients:
  • 18.20 gm olive oil
  • 1.7kg Slow Cook Lamb Shoulder, bone in
  • Salt and pepper
  • 100g bacon, coarsely chopped
  • 1 brown onion, finely chopped
  • 2 carrots, peeled, finely chopped
  • 1 celery stalk, finely chopped
  • 185.63 gm (185mls) red wine
  • 2 x 400g cans Rich & Thick Classic Chopped Tomatoes & Paste
  • 250ml chicken stock
  • 2 sprigs rosemary
  • 2 sprigs flat-leaf parsley
  • 4 sprigs thyme
  • 2 sprigs oregano
  • Cooked fettuccine, to serve
  • Flat-leaf parsley leaves, extra, to serve
Instructions:
  • In a large frying pan over medium-high heat, heat half of the oil. Season the lamb with salt and pepper, and cook each side for 4-5 minutes until browned. Transfer to a plate.
  • Heat the remaining oil in the pan over low heat. Add bacon, onion, garlic, carrot, and celery. Cook for 5-7 minutes until vegetables caramelize. Pour in the wine and boil for 2 minutes. Transfer the lamb to a 5-liter slow cooker. Add the bacon mixture, tomatoes, stock, salt, and pepper. Tie herbs with kitchen string and add to the slow cooker. Cook on low for 6 hours until the lamb is tender and falls off the bone.
  • Take out the lamb from the slow cooker and shred it using 2 forks, discarding the bone. Put the lamb back into the pot and mix well. Serve by portioning fettuccine and ragu into bowls, and garnish with parsley leaves.

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