Ingredients for Lamb Ragu
Here’s what you’ll need to make this mouthwatering lamb ragu:
- 2 lbs (900 g) lamb shoulder, trimmed of excess fat and cut into chunks
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 2 carrots, finely chopped
- 2 celery stalks, finely chopped
- 1 (28 oz) can crushed tomatoes
- 2 tablespoons tomato paste
- 1 cup red wine (optional but recommended for depth of flavor)
- 1 cup beef or lamb broth
- 1 teaspoon dried oregano
- 1 teaspoon dried rosemary
- 1 bay leaf
- 1/2 teaspoon red pepper flakes (optional, for a bit of heat)
- Salt and pepper, to taste
- 2 tablespoons olive oil
- Fresh parsley or basil, for garnish
- Grated Parmesan, for serving
Kitchen Equipment You’ll Need:
- Slow cooker (4-6 quarts)
- Large skillet or frying pan (for browning the lamb)
- Cutting board and knife
- Wooden spoon or spatula
Step-by-Step Recipe for Slow Cooker Lamb Ragu
1. Prepare the Lamb
Start by seasoning the lamb chunks generously with salt and pepper. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Working in batches, brown the lamb on all sides, about 5-7 minutes per batch. This step adds depth of flavor to the dish, so don’t skip it!
Once the lamb is browned, transfer the pieces to your slow cooker.
2. Sauté the Vegetables
In the same skillet, add the chopped onion, carrot, and celery. Cook for about 5 minutes, stirring occasionally, until the vegetables have softened. Add the minced garlic and cook for another minute until fragrant.
3. Deglaze with Wine
If you’re using wine, pour it into the skillet with the vegetables. Use a wooden spoon to scrape up any browned bits from the bottom of the pan—this adds tons of flavor to the sauce. Let the wine simmer for 2-3 minutes until it’s reduced by half.
4. Transfer to Slow Cooker
Pour the sautéed vegetables and wine into the slow cooker over the lamb. Add the crushed tomatoes, tomato paste, broth, oregano, rosemary, bay leaf, and red pepper flakes (if using). Stir everything to combine.
5. Slow Cook
Cover the slow cooker with the lid and cook on low for 8 hours or high for 4-5 hours, until the lamb is tender and falls apart easily. As the lamb cooks, it will break down into the sauce, creating a rich, meaty ragu.
6. Shred the Lamb
Once the cooking time is up, use two forks to shred the lamb directly in the slow cooker. If the sauce is too thick for your liking, you can add a little extra broth to loosen it up. Taste and adjust the seasoning with more salt and pepper if needed.
7. Serve
Serve the lamb ragu over your favorite pasta (pappardelle, rigatoni, or tagliatelle are excellent choices), creamy polenta, or mashed potatoes. Garnish with fresh parsley or basil and a generous sprinkle of grated Parmesan cheese.