Slow-Cooker Lamb Ragu With Pappardelle

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, cover 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