Slow cooker lamb ragu | Women's Weekly Food

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 tablespoons olive oil
• 2 onions, roughly chopped
• 5 cloves garlic, peeled
• 1 cup red wine
• 1 1/2 cup lamb or chicken stock
• 2 tablespoons tomato paste
• 1 tablespoon cornflour, mixed with 1/4 cup water
• 2 tablespoons chopped parsley