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Ingredients
Method
- 2 tbsp olive oil
- 600g lamb shoulder, cut into 5cm pieces
- 1 chopped onion
- 1 chopped carrot
- 2 chopped celery stalks
- 2 crushed garlic cloves
- 250g sliced brown mushrooms
- 250ml red wine
- 800g tin of chopped tomatoes
- 2 tbsp tomato puree
- 1 tbsp each chopped rosemary and thyme
- 1 tbsp balsamic vinegar
- 2 tsp brown sugar
- Cooked pappardelle pasta or polenta, to serve
- Grated parmesan, to serve
- Brown the lamb all over in half the oil for 5 mins or so, then transfer to a slow cooker. Heat the remaining oil in the pan and cook the onion, celery, carrot and garlic for 5 mins to soften. Transfer to the slow cooker and stir to combine with the lamb.
- Add the mushrooms to the pan and cook for 2 mins, then add to the slow cooker with the wine, tomatoes, tomato puree, herbs, vinegar and sugar. Cook for 4 hours on high, then shred the meat between 2 forks, stir back into the sauce, season well and serve with your choice of pasta or polenta and some grated parmesan.
4 hrs 30 mins
4 serving
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