※ Slow Cooked Lamb Ragu

Lamb shoulder is considered to be the most flavorful and is a great choice when stewing or slow-cooking.

Prep Time: 15 minutes
Cook Time: 2 hours

  • 600 gm boneless lamb shoulder, trimmed of fat and sinew, cut into 2.5cm dice
  • 1/2 tsp of salt
  • 1/2 tsp of freshly ground black pepper
  • 1/4 cup of olive oil
  • 1 large onion chopped finely
  • 3 garlic cloves, thinly sliced
  • 3 cloves black garlic roughly chopped **
  • 1/2 tsp of dried chili flakes
  • 1 tsp oregano
  • 2 bay leaves
  • 250ml dry white wine
  • 1 x 400gm can of whole plum tomatoes, roughly chopped
  • 1 Tbsp tomato paste
  • 1 red pepper (capsicum), thinly sliced
  • 1 yellow pepper (capsicum), thinly sliced
  • 1 Tbsp finely chopped fresh flat-leaf parsley
  • 1/4 cup Worcestershire sauce
  • Fresh or packet pasta for 4
  • 1/3 cup of freshly shaved Parmesan cheese

 ** You can leave this out, if I have some on hand I always add it for sweetness.


Combine lamb with ½ tsp of sea salt and ¼ tsp freshly ground black pepper in a non-reactive bowl. Cover with plastic wrap and refrigerate for a minimum of 2 hours.

Heat oil in a heavy-based saucepan over medium heat, add garlic, chili flakes, chopped onion and bay leaves, cook while stirring for 1 minute. Turn the heat to high and add lamb, stirring occasionally until brown for 3-4 minutes each side.

Add white white and cook until it's almost evaporated, or for about 8-10 minutes.

Add chopped plum tomatoes and juices, tomato paste, Worcestershire sauce, oregano, black garlic and finely sliced peppers (capsicum). Cover with a lid, reduce heat to low and cook for 2 hours. Stir ragu occasionally and add a little extra water if the liquid dries out.

About half way through cooking, taste the ragu and add a little salt if necessary. After two hours of cooking, remove the saucepan from the stove and allow the ragu to cool slightly. 

Use a slotted spoon to transfer the lamb chunks from the saucepan onto a clean chopping board. Use two forks to shred the tender meat then place it back into the saucepan. Add chopped parsley and stir well. 

Set aside while you cook the pasta.

Bring salted (1 Tbsp of salt) water to the boil in a large saucepan. Cook pasta accoring to packet

Toss pasta with lamb ragu and serve immediately with freshly shaved Parmesan cheese. **

** I also added some tasty cheese and freshly chopped parsley for serving.


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