Slow Cooked Lamb Ragu

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recipe by Tenina Holder https://tenina.com/

  • Time icon
    Total Time
    11hrs 10mins
  • Serves icon
    Serves
    6
  • Calories icon
    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-ragu

recipe updated 20 Aug 2019

Ingredients

  • Mint icon
    Mint
    1 tbsp (2g)
  • Fresh parsley icon
    Fresh parsley
    1 tbsp (4g)
  • Lemon icon
    Lemon
    1 (58g)
  • Garlic clove icon
    Garlic clove
    2
  • Lamb shoulder icon
    Lamb shoulder
    4 cups
  • Ricotta cheese icon
    Ricotta cheese
    100g (about ½ cup)
  • Parmesan cheese icon
    Parmesan cheese
    as needed
  • Dijon mustard icon
    Dijon mustard
    about ½ teaspoon (2g)
  • Black olives icon
    Black olives
    4 tbsp (34g)
  • Garlic clove icon
    Garlic clove
    12
  • Yellow onion icon
    Yellow onion
    2 (280g)
  • Extra virgin olive oil icon
    Extra virgin olive oil
    1 tbsp (about 15ml)
  • Tinned tomatoes icon
    Tinned tomatoes
    800g (about 2)
  • Tomato purée icon
    Tomato purée
    150g (about ½ cup)
  • Red wine icon
    Red wine
    1 cup (240ml)
  • Beef stock icon
    Beef stock
    1 cup (240ml)
  • Salt & pepper icon
    Salt & pepper
    as needed

Tools

  • kCook icon Slow cooker
  • kCook icon TM5
  • kCook icon TM5 bowl
  • kCook icon Small bowl
  • kCook icon Slow cooker bowl

Step preview

  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. Fit TM5 bowl to TM5
  6. Chop - approx 2 sec, speed 5
  7. Sauté - approx 5 min, varoma, speed 1
  8. Then add tinned tomatoes, tomato purée and red wine to the TM5 bowl
  9. Blend - approx 5 sec, speed 2
  10. Transfer content of TM5 bowl to slow cooker bowl
  11. Add red wine, beef stock and lamb shoulder to the sauce and cover
  12. Cook in slow cooker - 9 hr, low heat
  13. Chill in fridge
  14. Cook in slow cooker - 2 hr, low heat
  15. Season with salt & pepper
  16. Serve the ragu over pasta, polenta, or mash with a good dash of the gremolata.
  17. Garnish with ricotta cheese and parmesan cheese
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