Slow-Cooker Lamb Ragu With Pappardelle
February 15, 2021
Categories: Lamb/Mutton, Cheese, Parmesan, Australian, One-Pot Meal, Potluck, Slow Cooker, Wine, Canned Tomatoes, more
"From our Sunday newspaper The Sunday Times."
- Serving Size: 1 (504.8 g)
- Calories 1099.4
- Total Fat - 89.3 g
- Saturated Fat - 21.8 g
- Cholesterol - 136.9 mg
- Sodium - 222.4 mg
- Total Carbohydrate - 30.2 g
- Dietary Fiber - 4.9 g
- Sugars - 14.2 g
- Protein - 50.1 g
- Calcium - 111.1 mg
- Iron - 6.4 mg
- Vitamin C - 19.6 mg
- Thiamin - 0.5 mg
Step by Step Method
Heat half the oil in flameproof slow- cooker bowl or large deep frying pan over high heat and season lamb with salt and pepper and add to slow cooker bowl or frying pan and cook for 2 minutes each side or until browned and transfer to a plate and discard oil and wipe bowl or frying pan clean.
Heat remaining oil in bowl or frying pan over medium- high heat and add onion, fennel, garlic, bay leaf and rosemary and cook, stirring, for 5 minutes or until softened and then add wine and boil over high heat for 1 minute and then add tomatoes and stock and season with salt and pepper and if using a frying pan put contents in slow cooker bowl and return lamb to bowl and transfer bowl to slow cooker, cover and cook on HIGH for 3 hours.
Discard rosemary and bay leaf and transfer lamb to a board and add pasta to sauce, pushing pasta into sauce and cover and cook on HIGH for 18 minutes.
Meanwhile, using 2 forks, shred meat and discard bones and return lamb to slow cooker and toss to combine.
Serve ragu sprinkled with parmesan.
TIP - you will need a 5.5 litre slow cooker for this recipe
No special items needed.