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Slow Cooker Rustic Italian Lamb Ragu

A hearty and comforting lamb ragu slow-cooked to perfection, featuring vibrant tomatoes and aromatic herbs, perfect for family meals or gatherings.
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Prep Time 20 minutes
Cook Time 12 hours
Total Time 12 hours 20 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 450
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 3 to 4 lbs lamb roast, cubed Shoulder or leg roast recommended for maximum tenderness.
  • 2 tbsp olive oil Use high-quality extra virgin olive oil.
  • 2 to 3 sprigs fresh rosemary, chopped Substitute 1 tsp dried if fresh is unavailable.
  • 2 to 3 sprigs fresh thyme, chopped Substitute 1 tsp dried if fresh is unavailable.
  • 1 small red onion, finely chopped Yellow onion can be used as a substitute.
  • 4 cloves garlic, minced
  • 1 carrot, finely chopped Adds sweetness to the dish.
  • 1 stick celery, finely chopped Provides an aromatic crunch.
  • 1.5 cups beef stock Homemade or low-sodium store-bought.
  • 3 cans (14 oz each) crushed tomatoes Choose brands without added sugars or preservatives.
  • 2 tbsp pearl barley (optional) Provides added texture and nutrition.
  • Salt and pepper to taste Adjust seasoning to preference.
  • 1 lb fresh or dried pappardelle or rigatoni For a hearty pairing.
  • 2 tbsp unsalted butter Elevates the sauce in the final hour.
  • Grated Parmesan for garnish Always a must for a tasty finish.

Method
 

Preparation
  1. Chop the onion, carrot, celery, garlic, and herbs. Add them to the bottom of the slow cooker.
  2. Heat olive oil in a skillet over medium-high heat and brown lamb cubes in batches for about 3-4 minutes per side.
Cooking
  1. Deglaze the pan with beef stock, scraping up browned bits, and transfer this liquid to the slow cooker.
  2. Add browned lamb, crushed tomatoes, barley (if using), salt, and pepper to the slow cooker and stir well.
  3. Set the slow cooker to low and cook for 10 to 12 hours.
  4. One hour before serving, shred the lamb in the slow cooker and add the butter.
Serving
  1. Cook pappardelle or rigatoni according to package instructions. Toss with the ragu and serve hot, garnished with grated Parmesan.

Notes

For storage, leftovers can be kept in an airtight container in the fridge for up to 4 days or frozen for up to 3 months.