Slow cooker lamb ragu with pappardelle


Recipe may contain gluten, peanuts, tree nuts, milk and fish.

Tender lamb ragu and lashings of pasta make for the perfect winter warmer.

12 Ingredients

  • 2 tbsp extra virgin olive oil

  • 2 lamb shanks

  • 1 red onion, halved, sliced

  • 1 fennel bulb, trimmed, diced

  • 3 garlic cloves, sliced

  • 1 dried bay leaf

  • 1 sprig fresh rosemary

  • 1/3 cup red wine

  • 400g can cherry tomatoes

  • 1 1/2 cups Massel Vegetable Liquid Stock

  • 250g packet dried pappardelle

  • Finely grated parmesan, to serve

4 Method Steps

  • Step 1

    Heat half the oil

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    (2 tbsp extra virgin olive oil) in flameproof slow- cooker bowl or large deep frying pan over high heat. Season lamb (2 lamb shanks) with salt and pepper. Add to bowl. Cook for 2 minutes each side or until browned. Transfer to a plate. Discard oil and wipe bowl clean.

  • Step 2

    Heat remaining oil in bowl over medium- high heat. Add onion (1 red onion, halved, sliced), fennel (1 fennel bulb, trimmed, diced), garlic (3 garlic cloves, sliced), bay leaf (1 dried bay leaf) and rosemary (1 sprig fresh rosemary). Cook, stirring, for 5 minutes or until softened. Add wine (1/3 cup red wine). Boil over high heat for 1 minute. Add tomatoes (400g can cherry tomatoes) and stock (1 1/2 cups Massel Vegetable Liquid Stock). Season with salt and pepper. Return lamb to bowl. Transfer bowl to slow cooker. Cover. Cook on HIGH for 3 hours.

  • Step 3

    Discard rosemary and bay leaf. Transfer lamb to a board. Add pasta (250g packet dried pappardelle) to sauce, pushing pasta into sauce. Cover and cook on HIGH for 18 minutes. Meanwhile, using 2 forks, shred meat. Discard bones. Return lamb to slow cooker. Toss to combine.

  • Step 4

    Serve ragu sprinkled with parmesan (Finely grated parmesan, to serve).

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Recipe Notes


Nutritional Information

Per serving

  • 538

  • 2251 kj

  • 20.4g

  • 3.6g

  • 5.8g

  • 32.3g

  • 900mg

  • 49g

All quantities above are averages

Image by Guy Bailey And Guy Bailey

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