Slow-Cooked Lamb Ragù

Slow-Cooked Lamb Ragù


  • 1kg lamb shoulder or neck, deboned & cut into small cubes
  • 2 Tbs olive oil
  • 1 large onion, diced
  • 3 garlic cloves, minced
  • 1 tbsp. tomato paste
  • 1 can (28 oz.) crushed tomatoes
  • 1 cup beef broth
  • 1/2 cup red wine
  • 2 tsp dried oregano
  • 2 tsp dried basil
  • 1 tsp dried thyme
  • 1 bay leaf
  • Salt and pepper, to taste
  • 500g pappardelle pasta
  • Freshly grated Parmesan cheese, for serving

The Victoria Hill Lamb Method

  1. Heat the olive oil in a large skillet over medium-high heat. Add the lamb and cook until browned on all sides. Remove from the skillet and set aside.

  2. Add the onion and garlic to the same skillet and cook until softened, about 5 minutes.

  3. Add the tomato paste and stir for 1 minute.

  4. Add the crushed tomatoes, beef broth, red wine, oregano, basil, thyme, bay leaf, salt, and pepper. Stir to combine.

  5. Transfer the mixture to a slow cooker. Add the lamb and stir to coat.

  6. Cover and cook on low for 6-8 hours, until the lamb is tender.

  7. About 30 minutes before serving, cook the pasta according to the package instructions. Drain and set aside.

  8. Remove the bay leaf from the lamb ragù and serve over the cooked pasta. Top with freshly grated Parmesan cheese and enjoy!

This slow-cooked lamb ragù is a hearty and flavorful dish perfect for a cozy evening at home. The tender lamb and rich tomato sauce pair perfectly with the thick pappardelle pasta.

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