Slow Cooker Lamb Ragu

Name: Slow Cooker Lamb Ragu
Prep time: 10 min
Cook time: 5 h 10 min
Total time: 5 h 20 min
Yield: 6 servings
Ingredients: 2 tablespoon plain flour; 1 pinch sea salt and ground black pepper; 1.3 kg Welsh lamb shoulder; 1 tablespoon olive oil; 2 carrots; 1 rib celery; 1 onion; 3 garlic clove; 1 teaspoon dried rosemary; 200 ml lamb stock; 60 ml red wine; 1 tablespoon Worcestershire sauce; 1 tablespoon tomato puree; 400 g chopped tomatoes

User Reviews

4.9

78 reviews

Excellent

Prep Time
10 mins
Cook Time
5 hrs 10 mins
Total Time
5 hrs 20 mins
Servings
6 servings
Calories
256 kcal
Course
Main Course
Cuisine
Italian, British

Slow Cooker Lamb Ragu

Leo Hart

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This rich and hearty lamb ragu is the ultimate comfort food and it is so easy, as it is all done in the slow cooker.

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Ingredients

Servings

2 tablespoon plain flour
1 pinch sea salt and ground black pepper
1.3 kg Welsh lamb shoulder cut into chunks
1 tablespoon olive oil
2 carrots diced
1 rib celery diced
1 onion diced
3 garlic clove crushed
1 teaspoon dried rosemary
200 ml lamb stock
60 ml red wine
1 tablespoon Worcestershire sauce
1 tablespoon tomato puree
400 g chopped tomatoes tinned

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Instructions

In a small bowl, combine 2 tablespoon Plain flour, and 1 pinch Sea salt and ground black pepper.
Add the flour to 1.3 kg Welsh lamb shoulder. Mix well so that all the lamb is coated.
Heat 1 tablespoon Olive oil in a pan and add the coated lamb. Heat so that the lamb is browned on all sides, about 5 minutes. Once browned, set aside.
Add 2 Carrots, 1 rib Celery and 1 Onion to the pan. Cook until softened, about 5 minutes.
Add the softened vegetables to the slow cooker and then add the lamb.
Add 3 Garlic clove, 1 teaspoon Dried rosemary, 200 ml Lamb stock, 60 ml Red wine and 1 tablespoon Worcestershire sauce.
Add 1 tablespoon Tomato puree and 400 g Chopped tomatoes. Mix well.
Cook on low for 7 hours or high for 5 hours.

Notes

If you wanted to add some extra flavour to this lamb ragu, then you could deglaze the pan after you have softened the onions, carrot and celery. You can do this with the red wine and lamb stock. This will help to release the browned bits at the bottom of the pan which will add lots of flavour.
Another way to add lots of flavour is to add a Parmesan rind to the slow cooker bowl with the rest of the ingredients.
Traditionally, a little bit of (double) heavy cream and Parmesan would be added to the ragu and pappardelle mix to make it extra indulgent, but we left that out to keep this a little bit lighter.
If the ragu feels a little too thick once mixed with the pasta, then you can loosen it up a little with starchy pasta water.
You can add some chopped bacon or pancetta for extra flavour.

Nutrition Information

Show Details

Serving 1portion Calories 256kcal (13%) Carbohydrates 10g (3%) Protein 29g (58%) Fat 10g (15%) Saturated Fat 3g (15%) Polyunsaturated Fat 1g Monounsaturated Fat 5g Cholesterol 87mg (29%) Sodium 285mg (12%) Potassium 670mg (19%) Fiber 2g (8%) Sugar 4g (8%) Vitamin A 3522IU (70%) Vitamin C 10mg (11%) Calcium 58mg (6%) Iron 3mg (17%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 256 kcal

% Daily Value*

Serving	1portion
Calories	256kcal	13%
Carbohydrates	10g	3%
Protein	29g	58%
Fat	10g	15%
Saturated Fat	3g	15%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	5g	25%
Cholesterol	87mg	29%
Sodium	285mg	12%
Potassium	670mg	14%
Fiber	2g	8%
Sugar	4g	8%
Vitamin A	3522IU	70%
Vitamin C	10mg	11%
Calcium	58mg	6%
Iron	3mg	17%