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Slow cooker lamb ragu with pappardelle recipe
Slow cooker lamb ragu with pappardelle recipe
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Prep Time:
20 minutes
Cook Time:
210 minutes
Total Time:
230 minutes
Cozy up with a comforting lamb ragu and pasta dish, ideal for chilly winters.
Ingredients:
  • 36.40 gm extra virgin olive oil
  • 2 lamb shanks
  • 1 red onion, halved, sliced
  • 1 fennel bulb, trimmed, diced
  • 3 garlic cloves, sliced
  • 1 dried bay leaf
  • 1 sprig fresh rosemary
  • 81.68 gm red wine
  • 400g can cherry tomatoes
  • 382.50 gm vegetable stock
  • 250g packet dried pappardelle
  • Finely grated parmesan, to serve
Instructions:
  • In a flameproof slow-cooker bowl or large deep frying pan, heat half of the oil over high heat. Season the lamb with salt and pepper, then add it to the bowl. Sear for 2 minutes on each side until browned. Transfer the lamb to a plate and discard the oil, wiping the bowl clean.
  • In a skillet, heat the rest of the oil over medium-high heat. Add onion, fennel, garlic, bay leaf, and rosemary. Saute for 5 minutes until softened. Pour in wine and let it boil for 1 minute. Stir in tomatoes and stock. Season with salt and pepper. Add lamb back to the skillet. Transfer everything to the slow cooker, cover, and cook on HIGH for 3 hours.
  • Remove the rosemary and bay leaf from the pot, then place the lamb on a cutting board. Add the pasta into the sauce, ensuring it is fully submerged. Cover and cook on HIGH for 18 minutes. While waiting, use 2 forks to shred the meat, discard any bones, and add the shredded lamb back into the slow cooker. Mix everything together well.
  • Garnish the ragu with a generous sprinkle of parmesan cheese before serving.

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