Slow Cooker Lamb Ragu

Why You’ll Love This Recipe

• The long, slow cooking lets the lamb become deliciously tender and the sauce develop deep flavour.
• It’s mostly hands-off once everything’s in the slow cooker — perfect for busy days or when you want something ready for dinner with little fuss.
• Versatile: serve it over pasta, gnocchi, polenta, or even use it as a filling for lasagne.
• Leftovers often taste even better the next day as the flavours meld further.

Ingredients

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

• Lamb (shoulder or other well-marbled cut, trimmed and cut into chunks)
• Olive oil
• Onion (finely diced)
• Carrot (finely diced)
• Celery (finely diced)
• Garlic cloves (minced)
• Tomato paste
• Red wine (or white wine, optional)
• Stock (lamb, beef or chicken)
• Crushed or chopped tomatoes (tinned)
• Fresh herbs (such as rosemary, thyme, bay leaves)
• Salt and freshly ground black pepper
• Pasta of your choice (for serving)
• Grated Parmesan or Pecorino (for serving)

Directions

1. Pat the lamb dry and season with salt and pepper. In a skillet over medium-high heat with some olive oil, brown the lamb pieces on all sides (this step boosts flavour).
2. In the same skillet (or directly in the slow cooker if you skip browning), sauté the onion, carrot and celery in olive oil until softened. Add garlic, tomato paste and cook briefly to build depth.
3. Deglaze with the wine (if using), scraping up any browned bits. Add the lamb, stock, crushed/chopped tomatoes and herbs. Transfer into the slow cooker if not already there.
4. Cook on low for about 7-8 hours, or on high for about 4-5 hours, until the lamb is fall-apart tender.
5. Remove the herb sprigs and bay leaves. Shred (or coarsely chop) the lamb directly in the sauce and stir to combine. Adjust seasoning as needed.
6. Meanwhile cook your pasta according to package instructions (preferably al dente). Drain, reserving a little pasta water.
7. Toss the pasta with the lamb ragu sauce (if it’s too thick, loosen with a splash of the reserved pasta water). Serve topped with grated cheese and fresh herbs.

Servings and timing

• Serves: Approximately 6 people (depending on portion size)
• Prep time: ~15 minutes
• Cook time:
  • Low setting: ~7-8 hours
  • High setting: ~4-5 hours
• Total time: ~7½-8½ hours on low (including prep) or ~4¼-5¼ hours on high

Variations

• Swap in ground lamb instead of chunks if you prefer a quicker cook time.
• Use lamb shanks instead of shoulder for more rustic, shredded texture.
• Add a splash of heavy cream or stir in mascarpone at the end for a creamier sauce.
• Include extra vegetables like mushrooms, bell pepper or zucchini for more volume and nutrition.
• For a bit of heat, add red pepper flakes or finely chopped chilli.
• Try a different serving medium: serve the ragu over polenta or in baked pasta rather than with standard spaghetti/pappardelle.

Storage/Reheating

• Refrigerator: Cool completely and store in an airtight container for up to 3-4 days.
• Freezer: Once cooled, transfer to a freezer-safe container and store up to 3 months.
• Reheating from fridge: Warm gently on the stovetop over medium-low heat, stirring occasionally until heated through.
• Reheating from frozen: Thaw overnight in the fridge, then reheat as above. If sauce appears a little watery, simmer uncovered for a few minutes to reduce.
• When reheating pasta + ragu together, you may need to add a splash of water or stock to loosen the sauce if it’s thickened too much.

FAQs

What cut of lamb is best for a ragu?

For best results use a well-marbled, tougher cut such as lamb shoulder or shank. These break down beautifully over long cooking to become tender and flavourful.

Do I need to brown the lamb before using the slow cooker?

No, it’s not strictly required, but browning the lamb first adds extra flavour via the Maillard reaction and helps develop a deeper sauce.

Can I use ground lamb instead of chunks?

Yes – ground lamb works, especially if you’re short on time. The texture will be different (less shredded chunks) but still delicious.

How can I tell when the lamb is done in the slow cooker?

You’ll know the lamb is done when it’s very tender and can be easily shredded or torn apart with two forks.

What pasta pairs best with lamb ragu?

Wide ribbon-pastas like pappardelle or tagliatelle work beautifully, as do rigatoni or even gnocchi. Anything that holds sauce well is good.

Can I make this ahead of time?

Yes. In fact, making it a day ahead often improves flavour. Simply reheat gently when ready to serve.

Is this recipe freezer-friendly?

Absolutely. The ragu freezes very well. If frozen sauce seems watery when reheated, just simmer uncovered for a few minutes to reduce.

Can I convert this to an Instant Pot or stovetop version?

Yes, you can follow similar ingredient steps on the stovetop in a heavy pot (Dutch oven) and simmer low and slow, or use an electric pressure cooker on high for ~45-60 minutes plus natural release.

What if the sauce is too thin after cooking?

If it seems watery, you can remove the lid and continue to cook on high for 10-15 minutes to reduce, or stir in a bit more tomato paste or grated cheese to thicken.

Can I add more vegetables or other flavours?

Certainly. Additional veggies (like mushrooms, peppers, zucchini) add volume. You can also explore flavour twists: olives, anchovy paste, chilli flakes – just adjust seasoning accordingly.

Conclusion

This slow cooker lamb ragu is a satisfying, flavour-packed dish that rewards the slow-cooking time with rich sauce and tender meat. With minimal hands-on effort and the ability to make ahead or freeze, it’s a great option for weeknight dinners or relaxed weekend meals. Enjoy pairing it with your favourite pasta, a sprinkle of cheese and a simple side salad for a comforting and elegant dinner.

Slow Cooker Lamb Ragu

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A rich and comforting slow-cooked lamb ragu with tender meat, aromatic vegetables, and a deep tomato-herb sauce, perfect for serving over pasta.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 7-8 hours (low) or 4-5 hours (high)
• Total Time: 7.5-8.5 hours on low or 4.25-5.25 hours on high
• Yield: 6 servings
• Category: Main Course
• Method: Slow Cooker
• Cuisine: Italian
• Diet: Halal

Ingredients

• 1.2 kg lamb shoulder, trimmed and cut into chunks
• 2 tbsp olive oil
• 1 onion, finely diced
• 1 carrot, finely diced
• 1 celery stalk, finely diced
• 4 garlic cloves, minced
• 2 tbsp tomato paste
• 1/2 cup red wine (optional)
• 1 cup stock (lamb, beef or chicken)
• 1 can (400 g) crushed or chopped tomatoes
• 2 sprigs rosemary
• 2 sprigs thyme
• 2 bay leaves
• Salt and black pepper, to taste
• Pasta of choice, for serving
• Grated Parmesan or Pecorino, for serving

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Instructions

1. Pat lamb dry, season with salt and pepper, and brown in olive oil over medium-high heat.
2. Sauté onion, carrot, and celery until softened, then add garlic and tomato paste and cook briefly.
3. Deglaze with wine if using, then add lamb, stock, tomatoes, and herbs to the slow cooker.
4. Cook on low for 7–8 hours or high for 4–5 hours until lamb is tender.
5. Remove herbs, shred the lamb in the sauce, and adjust seasoning.
6. Cook pasta according to package instructions and drain, reserving pasta water.
7. Toss pasta with ragu, using pasta water to loosen if needed, and serve with cheese.

Notes

• Browning the lamb adds deeper flavour but can be skipped.
• Add chilli flakes for heat.
• Use lamb shanks instead of shoulder for a rustic version.
• Leftovers taste even better the next day.

Nutrition

• Serving Size: 1 portion
• Calories: 520
• Sugar: 6 g
• Sodium: 540 mg
• Fat: 28 g
• Saturated Fat: 11 g
• Unsaturated Fat: 15 g
• Trans Fat: 0 g
• Carbohydrates: 18 g
• Fiber: 3 g
• Protein: 48 g
• Cholesterol: 135 mg