Slow Cooker Lamb Ragu

Why You’ll Love This Recipe

• The lamb becomes so tender that it practically falls apart, giving the sauce a luscious, melt-in-your-mouth texture.
• Long, slow cooking brings out deep, rich flavours — the aromatics, wine, tomatoes and herbs meld beautifully.
• It’s mostly hands-off once everything’s in the slow cooker: set it and forget it until it’s ready.
• It makes great leftovers — the flavours intensify over time and it reheats beautifully.
• Versatile: you can serve it over wide pasta like pappardelle, rigatoni, gnocchi or even creamy mashed potato or polenta.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Lamb (a tougher cut like lamb shoulder or lamb shank, cut into chunks)
• Olive oil
• Onion, finely chopped
• Carrot, finely diced
• Celery stalk, finely diced
• Garlic, minced or finely chopped
• Tomato paste
• Red wine (optional but recommended for depth)
• Stock (lamb, beef or chicken)
• Crushed tomatoes or chopped tinned tomatoes
• Fresh herbs (such as rosemary and thyme) and bay leaf(s)
• Salt and freshly ground black pepper
• Pasta of your choice for serving
• Freshly grated Parmesan or Pecorino cheese (for serving)
• Optional: chili flakes for a little heat; cream or extra cheese for finishing.

Directions

1. Prepare the lamb: Pat the lamb pieces dry, season with salt and pepper. In a pan over medium-high heat add a bit of olive oil and brown the lamb on all sides. This browning step adds flavour.
2. Sauté the aromatics: In the same pan (add more oil if needed) add the onion, carrot and celery. Cook until they soften. Add the garlic and tomato paste and cook briefly to bring out the flavour of the tomato paste.
3. Deglaze and transfer: Pour in the wine (if using) to deglaze the pan, scraping up any browned bits. Let it reduce by about half. Then add in the stock, tomatoes, herbs (tie the sprigs together if convenient) and the browned lamb. Transfer all into your slow cooker.
4. Slow cook: Cover and cook on low for around 6-8 hours or on high for about 4-5 hours, until the lamb is very tender and shreds easily.
5. Finish the sauce: Once the lamb is tender, remove the herb bundle and bay leaf(s). Shred the lamb directly in the sauce and stir to combine. Taste and adjust seasoning (salt, pepper). If you like, stir in a bit of cream or extra cheese to make it indulgent.
6. Cook pasta: Meanwhile, cook your pasta according to package directions until al dente. Drain, reserving a little pasta water.
7. Serve: Toss the pasta with the lamb ragu, adding a little reserved pasta water if needed to loosen the sauce. Serve topped with freshly grated cheese and herbs.

Servings and timing

• Makes about 6 servings (depending on portion size).
• Prep time: ~15–20 minutes (including chopping and browning).
• Cook time: ~6–8 hours on low (or ~4–5 hours on high).
• Total time: ~6 ½–8 ½ hours (or ~4 ½–5 ½ hours)

Variations

• Substitute ground lamb instead of chunks of lamb shoulder for a quicker version.
• Use lamb shanks for an even richer result — shred the meat off the bone at the end.
• Add other vegetables: mushrooms, red bell pepper or zucchini for extra texture and flavour.
• Use different herbs: swap or add oregano, marjoram or fresh mint for a Mediterranean twist.
• For spice, add chili flakes or a chopped fresh chili.
• Serve over different bases: wide ribbon pasta (pappardelle), rigatoni, gnocchi, polenta, mashed potato or crusty bread.

Storage/Reheating

• Refrigerator: Let the ragu cool completely. Store in an airtight container in the fridge for up to 3–5 days.
• Freezer: Portion into freezer-safe containers (without pasta) and freeze for up to 3 months.
• Reheating: From fridge: reheat gently in a saucepan over medium-low heat until piping hot, adding a splash of water or stock if it’s thickened too much. From freezer: thaw overnight in the fridge, then heat as above. When reheating just before serving with pasta, you may want to loosen the sauce with a bit of reserved pasta water.

FAQs

What cut of lamb is best for this ragu?

A tougher, well-marbled cut such as lamb shoulder or lamb shank works best, because the long cooking time breaks down the connective tissue and yields tender meat. Lean cuts won’t hold up as well.

Can I skip browning the lamb?

Yes—but it’s highly recommended. Browning adds flavour via the Maillard reaction and enriches the final sauce. If you’re short on time you can skip it, but the depth of flavour may suffer slightly.

Do I have to use wine?

No. Wine adds acidity and depth, but you can substitute additional stock and a splash of vinegar (eg. red wine vinegar) if you prefer not to use wine.

What type of pasta works best with this sauce?

Wider, ridged or tubular pastas work well because they hold the thick sauce nicely: e.g., pappardelle, rigatoni, tagliatelle, gnocchi.

Can I make this ahead of time?

Absolutely. The sauce actually tastes even better the next day as the flavours have time to meld. Reheat gently before serving.

How can I tell when the lamb is cooked enough?

The lamb should be so tender that it easily shreds with a fork. If it still feels tough, continue cooking until it reaches that stage.

How can I adjust the consistency of the sauce?

If the sauce is too thick, stir in a bit of reserved pasta water or stock. If it’s too thin, cook uncovered for 15-30 minutes to reduce or stir in a little tomato paste to thicken.

Is the sauce freezer-friendly with pasta?

It’s best to freeze the sauce separately from the pasta. Pasta texture deteriorates with freezing and reheating. Freeze only the sauce and cook fresh pasta when you serve.

Can I make this in an oven or on the stovetop instead of a slow cooker?

Yes. You can braise this in a Dutch oven or heavy pot in the oven at low heat (around 150-160 °C / 300-325 °F) for 2-3 hours until very tender, or simmer on the stovetop on low for similar results.

What if I want a lighter version?

Use lean ground lamb instead of chunks, reduce or omit cream, and increase the amount of vegetables in the sauce. Serve with whole wheat pasta or vegetable noodles.

Conclusion

This Slow Cooker Lamb Ragu is a beautifully comforting and flavourful dish that delivers big on taste with minimal effort. Once you’ve prepped and set it to cook, it takes care of itself, leaving you to enjoy the wonderful aromas and focus on the rest of your evening. Whether you’re serving it for a cozy weeknight dinner or a relaxed weekend meal, it’s sure to impress. Add your favourite pasta, garnish with cheese and herbs, and savour a truly satisfying dish.

Slow Cooker Lamb Ragu

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Slow Cooker Lamb Ragu is a rich and comforting Italian-style meat sauce featuring tender, slow-cooked lamb simmered with tomatoes, wine, aromatics, and herbs until it becomes velvety and deeply flavorful—perfect for pasta, gnocchi, or polenta.

• Author: Laura
• Prep Time: 15–20 minutes
• Cook Time: 6–8 hours (Low) or 4–5 hours (High)
• Total Time: 6.5–8.5 hours
• Yield: 6 servings
• Category: Main Dish
• Method: Slow Cooker
• Cuisine: Italian
• Diet: Halal

Ingredients

• 2–2.5 lbs lamb shoulder or lamb shank, cut into chunks
• 2 tbsp olive oil
• 1 onion, finely chopped
• 1 carrot, finely diced
• 1 celery stalk, finely diced
• 4 cloves garlic, minced
• 2 tbsp tomato paste
• 1 cup red wine (optional)
• 1 cup stock (lamb, beef, or chicken)
• 1 can (28 oz) crushed or chopped tomatoes
• 2–3 sprigs fresh rosemary
• 2–3 sprigs fresh thyme
• 1–2 bay leaves
• Salt and black pepper, to taste
• Pasta of choice, for serving
• Freshly grated Parmesan or Pecorino, for serving
• Optional: chili flakes, cream, extra cheese

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Instructions

1. Season lamb with salt and pepper. Brown in olive oil over medium-high heat until golden on all sides.
2. In the same pan, sauté onion, carrot, and celery until softened. Add garlic and tomato paste; cook briefly to develop flavor.
3. Pour in red wine to deglaze, scraping up browned bits. Reduce by half. Add stock, tomatoes, herbs, and browned lamb. Transfer everything to the slow cooker.
4. Cover and cook on Low for 6–8 hours or High for 4–5 hours, until the lamb is very tender.
5. Remove herb sprigs and bay leaves. Shred lamb into the sauce and stir well. Adjust seasoning with salt and pepper; add cream or cheese if desired.
6. Cook pasta until al dente, reserving a little pasta water.
7. Toss pasta with lamb ragu, adding pasta water if needed to loosen the sauce.
8. Serve topped with grated Parmesan or Pecorino and fresh herbs.

Notes

• Lamb shoulder provides the richest flavor and best texture.
• For a lighter version, use lean ground lamb.
• Add mushrooms, zucchini, or bell peppers for extra vegetables.
• Use fresh oregano, marjoram, or mint for variation.
• Freeze the sauce separately from the pasta for best results.

Nutrition

• Serving Size: 1 serving
• Calories: 520
• Sugar: 7g
• Sodium: 620mg
• Fat: 30g
• Saturated Fat: 12g
• Unsaturated Fat: 16g
• Trans Fat: 0g
• Carbohydrates: 18g
• Fiber: 4g
• Protein: 42g
• Cholesterol: 140mg