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Plate of slow cooker lamb ragu, garnished with parsley, surrounded by serving cutlery, glass of red wine, bowl of parmesan cheese and chopping board with parsley on it.
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Slow cooker lamb ragu

This warming slow cooker lamb ragu is the perfect comfort food. Throw it all in the slow cooker in the morning for a delicious effortless meal at dinner time.
Prep Time15 minutes
Cook Time15 minutes
Slow cooking time7 hours
Total Time7 hours 30 minutes
Course: Dinner
Cuisine: Australian, Italian
Keyword: lamb ragu slow cooker, meat ragu, ragu
Servings: 6 people

Equipment

  • Slow cooker

Ingredients

  • 2 table spoons plain white flour
  • 1 pinch salt
  • 1 pinch pepper
  • 3 lbs (1.4kgs) deboned lamb shoulder or leg roast
  • 1 medium brown onion
  • 1 large carrot
  • 1 medium broccoli stem
  • 3 cloves garlic
  • 2 teaspoons finely chopped fresh rosemary
  • 1 whole beef stock cube
  • ½ cup (125mls) red wine
  • 1 24 oz (700mls) jar passata
  • 1 tablespoon worstichire sauce

Optional garnish

  • 1 small bunch fresh flat leafed parsley, finely chopped
  • ¼ cup shaved parmesan cheese

Instructions

  • Add the flour, salt and pepper to a bowl and mix well.
  • Cut the string off the lamb. Cut off the fat and set aside. Dice the lamb into large chunks, about an inch big.
  • Dice the carrots, onion and broccoli stalk. Peel the garlic. Finely chop the rosemary.
  • Put the stock cub into a large heat proof jug with half a cup of boiling water. Leave to soften for a few minutes, then whisk to dissolve. Add the red wine, worshesture sauce and passata.
  • If using a searing slow cooker, pre heat on high sear, otherwise use pre heat a frying pan.
  • Coat the lamb pieces in flour.
  • Add the cut off fat to the pan, cooking until the fat starts to render off and it becomes brown and crispy around the edges. Remove and discard.
  • Heat the pan up again. Add the coated lamb, shaking off any excess flour before adding. Cook on high, moving around to ensure all sides are seared and starting to brown. Transfer to a heat proof bowl.
  • Re heat the pan. Add the diced carrot, onion and broccoli stalks. Cook, stirring frequently until vegies are starting to soften and caramelized. Turn off heat.
  • Add the crushed garlic and stir well. Add the browned lamb and any juices from the bowl.
  • Sprinkle over the rosemary. Pour over the sauce so that all the lamb and vegies are covered.
  • Cover with the lid and cook on low for seven hours, or on low for 4 hours.
  • Fifteen minutes before the pasta is done, boil and water and cook the pappardelle pasta according to the packet instructions.
  • Strain the pasta and add to serving bowls. Top with lamb ragu sauce and toss through pasta.
  • Garnish with shaved parmesan and chopped parley. Delicious!

Notes

Dutch oven instructions:  
For best results use a stove top/oven Dutch oven that you can brown on the stove in the pan to retain the best flavor.
Pre-heat your oven to 325°F (160°C/140°C fan forced).
Follow the steps but brown meat and veg in Dutch oven.  Once everything is added cover with the lid cook in the oven for two to two and a half hours.  The meat should be fall apart tender when done.
Instant pot instructions:
This ragu will take about 45 mins to cook on high pressure.  Be sure to follow in manufacturers instructions and take care when venting before opening.  
Freezing instructions:
This ragu with store well in an airtight container without the pasta in the freezer for up to three months.