Slow Cooked Lamb Ragu

by

Tenina Holder

POSTED June 15, 2020 (LAST UPDATED October 14, 2020)

Serves

6

Total Time

11hrs 10mins

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.

recipe-image

    INGREDIENTS


  • Mint icon
    Mint

    1 tablespoon (about 2 g)chopped

  • Fresh parsley icon
    Fresh parsley

    1 tablespoon (about 4 g)chopped

  • Lemon icon
    Lemon

    1 (about 58 g)zest of

  • Garlic clove icon
    Garlic clove

    2 (about 12 g)crushed

  • Lamb shoulder icon
    Lamb shoulder

    1 kg (about 4 cups)cubed

  • Ricotta cheese icon
    Ricotta cheese

    100 g (about ½ cup)drained

  • Parmesan cheese icon
    Parmesan cheese

    as neededshaved

  • Dijon mustard icon
    Dijon mustard

    ½ teaspoon (about 3 g)

  • Black olives icon
    Black olives

    ¼ cup (about 34 g)

  • Garlic clove icon
    Garlic clove

    12 (about 72 g)

  • Yellow onion icon
    Yellow onion

    2 (about 280 g)

  • Extra virgin olive oil icon
    Extra virgin olive oil

    1 tablespoon (about 15 ml)

  • Canned tomatoes icon
    Canned tomatoes

    800 g (about 2)

  • Tomato paste icon
    Tomato paste

    150 g (about ½ cup)

  • Red wine icon
    Red wine

    1 cup (about 240 ml)

  • Beef stock icon
    Beef stock

    1 cup (about 240 ml)

  • Salt & pepper icon
    Salt & pepper

    as needed

    METHOD


  • 1. Add mint, fresh parsley, lemon, dijon mustard, black olives and garlic clove to a clean small bowl
  • 2. Mix with tablespoon until combined
  • 3. Let rest - approx 10 min
  • 4. Add garlic clove, yellow onion and extra virgin olive oil to the TM5 bowl
  • 5. Chop - approx 2 sec, speed 5
  • 6. Sauté - approx 5 min, Varoma, speed 1
  • 7. Then add canned tomatoes, tomato paste and red wine to the TM5 bowl
  • 8. Blend - approx 5 sec, speed 2
  • 9. Transfer content of TM5 bowl to slow cooker bowl
  • 10. Add red wine, beef stock and lamb shoulder to the sauce and cover
  • 11. Cook in slow cooker - 9 hr, low heat
  • 12. Chill in fridge
  • 13. Cook in slow cooker - 2 hr, low heat
  • 14. Season with salt & pepper
  • 15. Serve
  • 16. Garnish with ricotta cheese and parmesan cheese

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