Slow Cooked Lamb Ragu
Serves
6
Total Time
12hrs 20mins
Calories
529
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.
- Mint leaves1 tablespoonchopped
- Fresh parsley1 tablespoonchopped
- Lemon1zest of
- Garlic clove2crushed
- Lamb shoulder1 kgcubed
- Ricotta cheese100 gdrained
- Parmesan cheeseas neededshaved
- Dijon mustard½ teaspoon
- Black olives4 tablespoons
- Garlic clove12
- Yellow onion2
- Extra virgin olive oil1 tablespoon
- Tinned tomatoes800 g
- Tomato purée150 g
- Red wine240 ml
- Beef stock240 ml
- Salt & pepperas needed
Ingredients
- 1. Add mint leaves, 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 with MC in place 2 sec, speed 5
- 6. Sauté for 5 min, Varoma, speed 1
- 7. Then add tinned tomatoes, tomato purée and red wine to the TM5 bowl
- 8. Blend for 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, and skim fat off if you wish
- 13. Cook in slow cooker - 2 hr, low heat
- 14. Season with salt & pepper
- 15. Serve over pasta, polenta, mash, with a good dash of gremolata, some ricotta and shaved parmesan
Method
Make this recipe in the Fresco Recipes App
Enjoy features like ingredient substitutions, smart scaling and guided step-by-step cooking.
