Slow Cooked Lamb Ragu

6 standard portions

Source field check · Original source retained

View original recipe

Ingredients

• ½ tbsp oil
• 1 kg diced lamb leg (or lamb shoulder)
• 1 onion, diced
• 2 garlic cloves, crushed
• 4 carrots, diced
• 2 celery sticks, diced
• 1.5 litres lamb stock
• 1 tin chopped tomatoes
• 2 tbsp tomato puree
• 1 tsp chopped rosemary
• 1 tsp chopped thyme

Method

1. Heat the oil in a large casserole dish or saucepan. Add in the diced lamb and fry for about 5 minutes until all the cubes are browned all over. Remove with a slotted spoon and keep aside in a bowl.
2. Add in the onions and garlic and fry for 2-3 minutes.
3. Add the carrots and celery and fry for another minute.
4. Add back in the lamb along with 500ml of the stock, the tinned tomatoes, tomato puree and chopped herbs.
5. Bring to the boil, pop on a lid and simmer on low for 1 hour. Add more stock to the dish as and when it is needed, stirring regularly.
6. Remove the lid and continue to simmer on low for another 90 minutes, still adding more stock as needed.
7. Remove from the heat and serve immediately with cooked rigatoni pasta and green beans.