Slow Cooker Lamb Ragu

A close up of a bowl of linguine wih slow cooked lamb ragu. A dish cloth and a glass of wine is on the side.

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This easy lamb ragu is cooked to perfection in your slow cooker. Simple, but absolutely delicous. Serve it over pasta, or with creamy mashed potatoes for a filling meal.

Prep Time10

Cook Time6

Total Time6 10

Course: Dinner

Cuisine: American, Italian

Keyword: crockpot, lamb shoulder, pasta sauce, ragu, slow cooker

Servings:

Calories: 233kcal

Author: Tonje

Equipment

Slow Cooker

Ingredients

2 pound lamb shoulder
3 medium carrots
2 celery sticks
1 onion
3 garlic cloves
1 lamb stock pot (or 2 stock cubes)
2 bay leaves
1 tablespoon tomato paste
⅓ cup red wine
1 15 oz can of diced tomatoes (UK: tinned chopped tomatoes)
1 teaspoon rosemary
1 teaspoon Italian seasoning (UK: mixed herbs)
¼ teaspoon black pepper
¼ teaspoon salt

US (cups) - UK (ml/g)

Instructions

Dice the lamb roughly, and coat the meat with seasoning. Fry in a pan or skillet on medium high heat for a few minutes, until the meat is starting to turn brown.
2 pound lamb shoulder, 1 teaspoon Italian seasoning, ¼ teaspoon black pepper, ¼ teaspoon salt, 1 teaspoon rosemary
Finely dice and chop the onion, garlic, carrots and celery.
3 medium carrots, 2 celery sticks, 3 garlic cloves, 1 onion
Add the vegetables and lamb to the crockpot, along with the remaining ingredients.
1 lamb stock pot, 2 bay leaves, 1 tablespoon tomato paste, ⅓ cup red wine, 1 15 oz can of diced tomatoes
Slow cook on LOW heat for 6-10 hours. Use two forks or a pair of meat claws to shred the lamb in the crockpot.
Add salt and pepper to taste, remove the bay leaves, and serve.

Notes

Store leftovers in a fridge for up to 4 days, or freeze for up to 6 months. Reheat in a microwave or in a pot on the stove, and serve warm.
Serve your slow cooked lamb ragu over your favorite pasta, or pair it with potatoes and vegetables.
Omit the red wine if you prefer a non-alcoholic version of the dish.

Nutrition