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close up pappardelle with lamb ragu on a plate with a fork.
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5 from 2 votes

Slow Cooker Lamb Ragu

Rich and tender slow cooker lamb ragu perfect for serving with pappardelle or polenta, this dish makes a perfectly cozy family Sunday meal.
Prep Time20 minutes
Cook Time8 hours
Total Time8 hours 20 minutes
Course: Beef, Pork and Lamb
Cuisine: Italian
Servings: 6
Calories: 484kcal
Author: Adina

Ingredients

  • 3 lbs lamb shoulder or leg
  • 1 tablespoon olive oil
  • 4.5 oz bacon cubes
  • 1 medium onion
  • 2 garlic cloves
  • 2 tablespoons tomato paste
  • ½ cup dry red wine
  • 3 carrots
  • 1 teaspoon dried thyme
  • 2-3 bay leaves
  • ½ - 1 teaspoon dried chili flakes to taste
  • 28 oz chopped tomatoes canned
  • 1 cup lamb stock Note
  • 1 tablespoon cider or red wine vinegar more to taste
  • fine sea salt and ground black pepper
US - EU

Instructions

  • Season: Heat the oil in a large heavy-bottomed pan. Season the lamb generously with salt and pepper and brown it on all sides. Remove onto a plate.
  • Cook: Add the bacon cubes to the same pan, cook for about 2 minutes until some fat renders. Add the finely chopped onions and garlic. Cook for about 5 minutes until softened. Stir in the tomato paste for about 1 minute. Deglaze the pan with the red wine and stir for about 30 seconds.
  • Fill the slow cooker: Pour the contents of the pan into the slow cooker. Add the chopped carrots, dried thyme, bay leaves, chili, chopped tomatoes, and lamb stock. Stir to combine. Place the lamb piece on top.
  • Cook on low for 8 hours until the meat is very tender. Remove the lamb from the pot and shred it with two forks, discarding as much skin as possible.
  • Adjust taste: Return the meat to the sauce and adjust the taste of the ragu with salt, pepper, and a little vinegar.
  • Serve: Transfer to a warm serving bowl before serving. Serve with pappardelle or any other kind of pasta.

Notes

  1. The lamb stock can be replaced with chicken or beef stock. Use homemade or low sodium stock.
  2. Serve with pappardelle or any other kind of pasta shape. And you might like to try the ragu with polenta as well. Of course, mashed or cooked potatoes, bulgur, couscous, or rice are great as well. And don’t forget a sprinkle of Parmesan on top.

Nutrition

Serving: 1/6 of the dish | Calories: 484kcal | Carbohydrates: 13g | Protein: 53g | Fat: 22g | Saturated Fat: 7g | Polyunsaturated Fat: 13g | Cholesterol: 161mg | Sodium: 938mg | Fiber: 3g | Sugar: 7g