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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.

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

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

Find it online: https://thefamilycooking.com/slow-cooker-lamb-ragu-2/