Easy slow cooker lamb ragu made with tender shredded lamb, tomatoes and herbs. A comforting, make-ahead pasta sauce perfect for entertaining.
You will need:
- 1 tbsp olive oil
- 1 small lamb shoulder, bone in
- 1 medium onion, chopped roughly
- 1 carrot, peeled and chopped roughly
- 3 cloves garlic, minced
- 2 celery ribs, chopped roughly
- 1 tsp dried oregano
- ½ cup beef stock
- 1 can chopped tomatoes
- Cooked pasta, to serve
- Finely grated parmesan, to serve
- Finely chopped parsley, to serve
Let's make it:
Step 1:
Heat large frypan with olive oil and sear lamb on all sides.
Step 2:
Remove lamb from the frypan and immediately add onion, carrot, celery and garlic to the pan and fry for a further 5 minutes on medium high heat, or until softened and aromatic.
Step 3:
Add contents of frypan along with lamb, oregano, beef stock and chopped tomatoes to Slow Cooker. Cook on LOW for 8-12 hours.
Step 4:
When cook time has elapsed, remove bones from the lamb (they should slide out easily) and shred meat in the Slow Cooker using two forks (taking care not to scratch the surface).
Step 5:
Serve lamb ragu on pasta, scatter over parmesan and parsley to your liking.
