Lamb and Mushroom Ragu

Charmaine Lu -
  • 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