Name: Slow Cooker Rustic Italian Lamb Ragu
Prep time: 20 min
Cook time: 12 h
Total time: 12 h 20 min
Cuisine: Italian
Ingredients: 3 to 4 lbs lamb roast, cubed; 2 tbsp olive oil; 2 to 3 sprigs fresh rosemary, chopped; 2 to 3 sprigs fresh thyme, chopped; 1 small red onion, finely chopped; 4 garlic cloves, minced; 1 carrot, finely chopped; 1 celery stick, finely chopped; 1.5 cups beef stock; 3 cans (14oz) crushed tomatoes; 2 tbsp pearl barley (optional); Salt and pepper to taste; 1 lb fresh or dried pappardelle or rigatoni; 2 tbsp unsalted butter; Grated Parmesan for garnish; Chopped fresh parsley or basil (optional)

Slow Cooker Rustic Italian Lamb Ragu

Print Recipe

A heartwarming and flavorful slow-cooked lamb ragu that captures the essence of traditional Italian cuisine, perfect for family gatherings or cozy weeknight dinners.

Author: morgan
Prep Time: 20 minutes
Cook Time: 720 minutes
Total Time: 740 minutes
Yield: 6-8 servings 1x
Category: Main Course
Method: Slow Cooking
Cuisine: Italian
Diet: None

Ingredients

Scale

3 to 4 lbs lamb roast, cubed
2 tbsp olive oil
2 to 3 sprigs fresh rosemary, chopped
2 to 3 sprigs fresh thyme, chopped
1 small red onion, finely chopped
4 garlic cloves, minced
1 carrot, finely chopped
1 celery stick, finely chopped
1.5 cups beef stock
3 cans (14oz) crushed tomatoes
2 tbsp pearl barley (optional)
Salt and pepper to taste
1 lb fresh or dried pappardelle or rigatoni
2 tbsp unsalted butter
Grated Parmesan for garnish
Chopped fresh parsley or basil (optional)

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Instructions

Prepare the vegetables: Chop the red onion, carrot, celery, garlic, and herbs. Add them to the bottom of your slow cooker to create a flavorful base.
Brown the lamb: In a large skillet, heat the olive oil over medium-high heat. Sear the lamb cubes in batches until nicely browned on all sides. Transfer the browned lamb to the slow cooker.
Deglaze the pan: Pour the beef stock into the same pan, scraping up any delicious browned bits on the bottom. Add this rich liquid to the slow cooker.
Combine ingredients: Add the crushed tomatoes, pearl barley (if using), salt, and pepper. Stir to thoroughly combine.
Cook: Set your slow cooker on low and let it work its magic for 600 to 720 minutes.
Shred the lamb: About an hour before serving, use two forks to shred the lamb directly in the slow cooker. Stir in the unsalted butter.
Serve: Cook your pasta according to package instructions. Toss the cooked pasta with the lamb ragu, ensuring every strand is coated. Garnish with freshly grated Parmesan and chopped parsley or basil before serving.

Notes

Store leftovers in an airtight container for up to 3 days or freeze for up to 3 months. This ragu is even better the next day!

Nutrition

Serving Size: 1 serving
Calories: 450
Sugar: 5g
Sodium: 600mg
Fat: 20g
Saturated Fat: 8g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 4g
Protein: 35g
Cholesterol: 75mg

Find it online: https://us.recipesfood.org/slow-cooker-italian-lamb-ragu/