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How to make Slow cooked lamb ragu

Yield = 8
Prep time: 0:20
Cook time: 3:07
Total time: 3:27

Ingredients

  • 2 tablespoons olive oil
  • 1kg half leg of lamb
  • 1 large brown onion, finely chopped
  • 2 garlic cloves, crushed
  • 4 slices pancetta, finely chopped
  • 2 medium carrots, peeled, cut into 1cm pieces
  • 2 celery stalks, cut into 1cm pieces
  • 1/4 cup chopped fresh herbs (such as rosemary, thyme and sage)
  • 1/2 cup red wine
  • 2 tablespoons tomato paste
  • 2 x 400g cans diced tomatoes
  • 2 Massel chicken style stock cubes, crumbled
  • 500g dried pappardelle pasta
  • Shaved parmesan cheese, to serve

Method

  • Step 1 Heat oil in a large, heavy-based saucepan over medium-high heat. Add lamb. Cook for 2 to 3 minutes each side or until browned. Transfer to a plate.
  • Step 2 Add onion, garlic, pancetta, carrot, celery and herbs to pan. Cook, stirring occasionally, for 10 to 12 minutes or until onion has softened. Add wine. Cook for 1 minute. Add tomato paste, tomato, stock cubes and 2 cups cold water. Stir to combine. Bring to the boil. Return lamb to pan. Cover. Reduce heat to low. Simmer, turning halfway during cooking, for 2 hours 30 minutes or until meat is tender. Transfer lamb to a large plate. Cover with foil to keep warm.
  • Step 3 Increase heat to medium. Bring tomato mixture to the boil. Cook, stirring occasionally, for 15 minutes or until thickened.
  • Step 4 Remove and discard fat and bone from lamb. Using 2 forks, coarsely shred lamb. Add to tomato mixture. Stir to combine.
  • Step 5 Meanwhile, cook pasta in a large saucepan of boiling, salted water, following packet directions, until tender. Drain. Transfer to a platter. Top with lamb mixture and parmesan. Serve.