Slow cooker lamb ragu | Women's Weekly Food
In this slow cooker lamb ragu recipe the meat is cooked low & slow until falling apart & rich with flavour. Serve with mash, polenta or pasta.
Ingredients
- 1 kilogram boneless lamb leg or shoulder
- oil for frying
- 1 carrot, peeled, chopped
- 3 anchovies, chopped
- 5 sprigs fresh thyme
- 1 bay leaf
- 5 peppercorns
- 2 tablespoon olive oil
- 2 onions, roughly chopped
- 5 clove garlic, peeled
- 1 cup red wine
- 1 1/2 cup lamb or chicken stock
- 2 tablespoon tomato paste
- 1 tablespoon cornflour, mixed with 1/4 cup water
- 2 tablespoon chopped parsley
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