Slow Cooked Lamb Ragu
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recipe by Tenina Holder https://bit.ly/TheWeekendTable
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- Total Time
- 12hrs 20mins
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- Serves
- 6
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- Calories
- 526
The perfect cold wintery meal. It will fill your kitchen with heady fragrances all day long and the reward at the end is this delicious family meal.
Inspired by: https://tenina.com/recipes/slow-cooked-lamb-ragurecipe updated 12 Jan 2022
Ingredients
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- Mint leaves
- 1 tablespoon
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- Fresh parsley
- 1 tablespoon
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- Lemon
- 1
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- Garlic clove
- 2
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- Lamb shoulder
- 1 kg
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- Ricotta cheese
- 100 g
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- Parmesan cheese
- as needed
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- Dijon mustard
- ½ teaspoon
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- Black olives
- 4 tablespoons
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- Garlic clove
- 12
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- Yellow onion
- 2
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- Extra virgin olive oil
- 1 tablespoon
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- Tinned tomatoes
- 800 g
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- Tomato purée
- 150 g
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- Red wine
- 240 ml
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- Beef stock
- 240 ml
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- Salt & pepper
- as needed
Tools
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Slow cooker
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TM5
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Tm5 bowl
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Small bowl
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Slow cooker bowl
Step preview
- Add mint leaves, fresh parsley, lemon, dijon mustard, black olives and garlic clove to a clean small bowl
- Mix with tablespoon until combined
- Let rest - approx 10 min
- Add garlic clove, yellow onion and extra virgin olive oil to the TM5 bowl
- Chop with MC in place 2 sec, speed 5
- Sauté for 5 min, Varoma, speed 1
- Then add tinned tomatoes, tomato purée and red wine to the TM5 bowl
- Blend for 5 sec, speed 2
- Transfer content of TM5 bowl to slow cooker bowl
- Add red wine, beef stock and lamb shoulder to the sauce and cover
- Cook in slow cooker - 9 hr, low heat
- Chill, and skim fat off if you wish
- Cook in slow cooker - 2 hr, low heat
- Season with salt & pepper
- Serve over pasta, polenta, mash, with a good dash of gremolata, some ricotta and shaved parmesan