Lamb Ragu
An Italian-style lamb ragu: browned lamb shoulder slow-cooked with bacon, anchovy, soffritto vegetables, red wine and San Marzano tomatoes. Course: Meat. Cuisine: Italian. Author: Rika Livingston.
⏱️ Prep: 10 min🍳 Cook: 360 min
Ingredients
| 2 pounds | 905 g | lamb shoulder |
| 2 tablespoons | 30 ml | olive oil |
| 3 | thick bacon slices (no nitrates added) or pancetta (thinly sliced) | |
| 4 | anchovy fillets, rinsed and dried | |
| 1 cup | 240 ml | chopped carrots |
| 1 | medium yellow onion, diced | |
| 1 cup | 240 ml | chopped celery |
| 2 | garlic cloves, minced | |
| 3/4 cup | 180 ml | dry red wine |
| 28 oz | 795 g | whole San Marzano tomatoes (can) |
| 2 tablespoons | 30 ml | tomato paste |
| 3/4 cup | 180 ml | chicken stock |
| 1 | bay leaf | |
| 1 large sprig | fresh thyme | |
| 1 large sprig | fresh rosemary | |
| to taste | salt | |
| to taste | pepper |
Instructions
- In a large skillet add 2 tablespoons of olive oil, the lamb shoulder seasoned with salt and pepper, then cook until the meat is browned for about 3-4 minutes on each side. Cut into 1/2-inch dice and transfer into a slow cooker.
- In a medium skillet, add bacon (or pancetta) and anchovy fillets and cook until sizzling. Add carrots, onion, celery and cook over medium-low heat, stirring occasionally until softened for about 6-7 minutes. Add the red wine, bring to boil on high heat, keep stirring until the wine is reduced by half. Transfer into a slow cooker.
- Pour in Marzano tomato, tomato paste, chicken stock, bay leaf, thyme and rosemary into the slow cooker. Cover the slow cooker with the lid and cook for about 6-7 hours on low heat.
- Season with salt and pepper to taste. Serve with pappardelle or creamy polenta, fresh chopped parsley and Stella Parmesan Cheese.