Slow Cooker Lamb Ragu
6 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
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Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 2 tablespoons Plain flour
- 1 pinch Fine sea salt and ground black pepper
- 1.3 kg Welsh lamb shoulder (cut into chunks)
- 1 tbsp Olive oil
- 2 Carrots (diced)
- 1 rib Celery (diced)
- 1 Onion (diced)
- 3 Garlic clove (crushed)
- 1 tsp Dried rosemary
- 200 ml Lamb stock
- 60 ml Red wine
- 1 tbsp Worcestershire sauce
- 1 tbsp Tomato puree
- 400 g Chopped tomatoes (tinned)
Method
- In a small bowl, combine 2 tbsp Plain flour, and 1 pinch Sea salt and black pepper.
- Add the flour to 1.3 kg Welsh lamb shoulder. Mix well so that all the lamb is coated.
- Heat 1 tbsp 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 tsp Dried rosemary, 200 ml Lamb stock, 60 ml Red wine and 1 tbsp Worcestershire sauce.
- Add 1 tbsp Tomato puree and 400 g Chopped tomatoes. Mix well.
- Cook on low for 7 hours or high for 5 hours.