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Slow Cooker Lamb Ragu

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.

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

Ingredients

  • 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

Instructions

    Cup of Yum
  1. In a small bowl, combine 2 tablespoon Plain flour, and 1 pinch Sea salt and ground black pepper.
  2. Add the flour to 1.3 kg Welsh lamb shoulder. Mix well so that all the lamb is coated.
  3. 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.
  4. Add 2 Carrots, 1 rib Celery and 1 Onion to the pan. Cook until softened, about 5 minutes.
  5. Add the softened vegetables to the slow cooker and then add the lamb.
  6. Add 3 Garlic clove, 1 teaspoon Dried rosemary, 200 ml Lamb stock, 60 ml Red wine and 1 tablespoon Worcestershire sauce.
  7. Add 1 tablespoon Tomato puree and 400 g Chopped tomatoes. Mix well.
  8. 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

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

% 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.