Slow Cooker Lamb Ragu
User Reviews
4.9
-
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
Slow Cooker Lamb Ragu
Description
Slow Cooker Lamb Ragu starts by coating lamb shoulder chunks with flour seasoned with salt and pepper, then browning them in olive oil to develop a caramelized surface. Separately, diced carrots, celery, and onion are softened, then all ingredients—including lamb stock, red wine, Worcestershire sauce, tomato puree, and chopped tomatoes—are combined in a slow cooker. Dried rosemary adds herbal notes during the long, slow cook.
The slow cooking process breaks down the lamb shoulder into tender, flavorful pieces that meld into a thick, savory sauce. The toasted flour helps thicken the ragu, while the tomato and wine contribute acidity and depth. Aromatic vegetables add sweetness and complexity to the sauce.
This lamb ragu is traditionally served with broad pasta such as pappardelle, allowing the hearty sauce to cling to the noodles. It can be enriched by folding in Parmesan or cream just before serving for added indulgence but is flavorful on its own.
Additional flavor can come from deglazing the pan after browning vegetables with wine and stock to capture fond, or adding a Parmesan rind to the slow cooker. Adjusting sauce thickness with pasta cooking water is a useful tip if the ragu is too dense. Varied proteins like bacon or pancetta can be added for an extra savory dimension.
Ingredients
- 2 tablespoon plain flour
- 1 pinch sea salt
- 1 pinch black pepper
- 1.3 kg lamb shoulder cut into chunks, Welsh
- 1 tablespoon olive oil
- 2 carrot diced
- 1 rib celery diced
- 1 onion diced
- 3 garlic crushed, clove
- 1 teaspoon rosemary dried
- 200 ml lamb stock
- 60 ml red wine
- 1 tablespoon Worcestershire sauce
- 1 tablespoon tomato puree
- 400 g tomato tinned, chopped
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
- Deglaze the pan after sautéing vegetables with red wine and lamb stock to incorporate browned bits for enhanced flavor.
- Adding a Parmesan rind to the slow cooker enriches the sauce during cooking.
- For a creamier ragu, stir in heavy cream and Parmesan cheese when mixing with pasta.
- If the sauce is too thick, loosen it with starchy pasta water before serving.
- Incorporate chopped bacon or pancetta into the vegetables for a smokier taste.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
You'll Also Love
