Slow-Cooker Lamb Ragu With Pappardelle

4
Servings
20m
Prep Time
3.5h
Cook Time
3h 50m
Ready In


"From our Sunday newspaper The Sunday Times."

Original recipe yields 4 servings
OK

Nutritional

  • 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 1

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.

Step 2

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, dover and cook on HIGH for 3 hours.

Step 3

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.

Step 4

Meanwhile, using 2 forks, shred meat and discard bones and return lamb to slow cooker and toss to combine.

Step 5

Serve ragu sprinkled with parmesan.

Step 6

TIP - you will need a 5.5 litre slow cooker for this recipe

Tips & Variations


No special items needed.

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