Slow Cooked Lamb Ragu Recipes
SLOW COOKER LAMB RAGU
Slow Cooker Lamb Ragu is a healthy clean eating comfort food that's perfect for those in between months as the weather starts to cool. With ribbons of soft pappardelle pasta and slow cooked tender lamb shoulder, with a good dose of garlic, salt and rosemary this is an easy dish to get on the table on a Sunday evening.
Provided by Kim
Categories Dinner
Time 8h15m
Number Of Ingredients 12
Steps:
- Heat a skillet or pan on medium to high, add the oil and brown the meat on both sides until it is golden and brown. Around 2 minutes per side. Remove from pan and place into the slow cooker.
- Reduce heat to medium and add the onions and garlic to the pan. Cook until fragrant and onions turn translucent.
- Add in the canned tomatoes, tomato paste and stock/broth. Stir to mix in. Around 2 minutes.
- Pour in the sauce over the meat in the slow cooker. Add bay leaves, rosemary, and a couple pinches of salt and pepper.
- Cover and cook on low heat for 8 hours.
- Remove meat from slow cooker and pull apart with two forks into shreds . Return meat back to slow cooker with the sauce and mix together.
- Cook the pappardelle pasta according to the directions on the packet. Then rinse and drain under tap water.
- To serve: equally divide pasta amongst plates, top with the shredded lamb ragu meat, and add a sprinkling of parmesan and finely chopped basil on top.
Nutrition Facts : Calories 511 kcal, Carbohydrate 29 g, Protein 25 g, Fat 12 g, SaturatedFat 5 g, Fiber 2 g, Sugar 3 g, ServingSize 1 serving
AMAZING SLOW-COOKED ITALIAN LAMB RAGOUT AND PASTA
You will love this amazing dish of slow cooked (braised) meat ragout and pasta. Also, it's totally based on Jamie Oliver's "Pappardelle with amazing slow - cooked meat" as published in "Jamies Kitchen". It's truly Fantastic!!
Provided by Jamie Oliver
Categories Dinner Main Course
Time 4h30m
Number Of Ingredients 16
Steps:
- Begin by heating the olive oil in a heavy pot over a medium high heat. Once heated (oil should be shimmering), add the meat and brown on all sides. You may have to do this in two batches.
- Once the meat is browned, throw in the onions, carrots, celery and herbs. Stir and continue cooking until the veggies are softened (takes about 7-10 minutes for me). Add garlic and stir for a minute or two until the garlic fragrance is lovely, but don't overcook.
- Next, take a sip of your wine to make sure it still tastes good (optional) and pour in the two glasses of red wine.
- Now, deglaze the bottom of your pan scraping up all those goodies.
- Cook the wine down until it is mostly evaporated. It will take a bit, depending on your stove maybe 20 minutes. It should smell and look terrific by now.
- Carefully add your plum tomatoes and stir slowly and softly so as not to break them up.
- Toss in the pearl barley (if using) and stir.
- Now, cover the pieces of meat with about a 1/2 inch of water.
- Remember that cartouche that you made, wet it and then rub with oil. Place in the pot on the surface, cover and cook on simmer for three hours.
- Next, carefully remove the lid and cartouche (place it on a plate). Give the sauce a stir and check your braised meat. The meat should be "fall apart" tender.
- Also, now is a good time to throw on the pot of pasta water.
- If your meat needs additional cooking time, re-cover with the cartouche and cook another 1/2 hour.
- Now, check your seasonings and adjust with salt and pepper as required.
- Place cooked meat in a bowl and cool slightly. Next, pull the meat apart using two forks until you get it the way you desire.
- While the meat cools, you may need to continue cooking with the ragout with the lid and cartouche off your pot to reduce the sauce to the consistency you wish.
- Stir your pulled meat back into your perfect sauce. Taste! Adjust seasonings if needed.
- Your sauce is ready and the Pasta is cooking, so toss in the butter and stir until the ragout is fully mixed and shiny.
- Then throw in the cheese stir and remove from the heat.
- Drain your pasta* (saving a cup of liquid) and slide it into the ragout, tossing the pasta with the sauce until mixed (add pasta water if needed).
- Finally, garnish with a little finely chopped fresh rosemary and Parmesan. Tuck in!
SLOW COOKED LAMB RAGU SERVED WITH CREAMY POLENTA
Steps:
- In a large skillet add 2 tablespoons of olive oil, the lamb shoulder seasoned with salt and pepper, then cook until the meat is browned for about 3-4 minutes on each side. Cut into 1/2-inch dice and transfer into a slow cooker.
- In a medium skillet, add bacon (or pancetta) and anchovy fillets and cook until sizzling. Add carrots, onion, celery and cook over medium-low heat, stirring occasionally until softened for about 6-7 minutes. Add the red wine, bring to boil on high heat, keep stirring until the wine is reduced by half. Transfer into a slow cooker.
- Pour in Marzano tomato, tomato paste, chicken stock, bay leaf, thyme and rosemary into the slow cooker. Cover the slow cooker with the lid and cook for about 6-7 hours on low heat.
- Season with salt and pepper to taste. Served with pappardelle or creamy polenta, fresh chopped parsley and Stella Parmesan Cheese.
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- Add 1 tablespoon of the olive oil to a heavy-bottomed pot with a lid over medium-high heat (I use a 4-qt Dutch oven). Use paper towel to pat the lamb as dry as possible, then season generously with 1 teaspoon each kosher salt & ground black pepper. Add the seasoned lamb to the Dutch oven and cook until deeply browned on all sides, about 2-3 minutes per side. Work in batches as needed to avoid overcrowding the pot, which prevents browning. Transfer the lamb to a plate and set aside. At this point, preheat the oven to 325 degrees F.
- Add the remaining 1 tablespoon olive oil to the pot & reduce the heat to medium. Once the oil is hot & shimmers, add in the onion, carrots, and celery, seasoning with 1 teaspoon kosher salt. Cook, stirring occasionally, until the veggies are softened & deeply browned, 15-20 minutes. Stir in the garlic and cook until fragrant, 1-2 minutes. Stir in the tomato paste, stirring to coat the veggies, and cook for 1-2 minutes more, caramelizing the tomato paste.
- Slowly pour the red wine into the Dutch oven, using a wooden spoon to scrape up the browned bits that have formed at the bottom of the pot – that’s where all the flavor is! Let the red wine reduce by about half (this goes by quickly!), then pour in the beef stock, crushed tomatoes, and the herbs. I like to use kitchen twine to tie them into a little bundle for easy removal. Return the lamb to the Dutch oven.
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- Add garlic, onion, carrot and celery to pan, adding a little extra oil, if necessary. Cook for 5 mins or until onion softens. Return lamb, mushrooms and any juices to pan. Add passata, stock, thyme, rosemary. Bring to the boil. Reduce heat to low. Cook, covered, for 2-2 ¼ hours or until lamb is falling off the bone, turning occasionally. Use tongs to transfer lamb to a heatproof bowl and coarsely shred lamb using 2 forks. Discard bones. Return lamb to tomato mixture. Stir through kale. Season. Remove thyme stalks.
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