Slow Cooked Lamb Shoulder Ragu
This recipe makes an incredibly rich, lamb ragu that you can freeze and have for future weeknight meals with the past of your choice.
Ingredients
Directions
- 1
Finely dice carrot, onion and celery and finely chop garlic. A food processor will speed this up.
- 2
Cut boneless lamb into smaller pieces about 5cm in size. Pat dry well and season with salt and pepper.
- 3
Heat a large heavy based cast iron pan on medium-high and drizzle with olive oil.
- 4
Brown lamb to get a nice crust on the outside. This will take a few batches. Don’t overcrowd the pan or it won’t brown. Remove lamb and set aside.
- 5
Add a good drizzle of olive oil and the celery, carrot and onion and cook stirring occasionally for 15min until softened and starting to brown. Don’t rush this part it’s key to a good sauce. Now add garlic for another 5min.
- 6
Add tomato paste and cook for 2mins.
- 7
Add wine and let it bubble for a minute.
- 8
Add stock, tinned tomatoes, bay leaves, thyme and rosemary.
- 9
Bring to a low simmer for 1.5 hours with lid on.
- 10
Add parsley and Parmesan rind and simmer for another hour - lid off.
- 11
When the meat has softened, remove and shred with a fork. Add it back in.
- 12
Season well with salt and pepper. Serve with cooked pasta and lots of grated pecorino/Parmesan.
