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ragù d'agneau aux herbes de provence cuit lentement

Slow Cooked Rosemary Lamb Ragù

Experience the ultimate comfort food with this slow-cooked lamb ragù, infused with aromatic herbs and spices. Perfect for family dinners and gatherings, this dish warms the heart and delights the palate.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: French, Italian-Inspired
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 2 lbs lamb shoulder cut into chunks
  • 2 tbsp olive oil
  • 1 medium onion finely chopped
  • 2 pcs carrots diced
  • 2 pcs celery stalks diced
  • 4 cloves garlic minced
  • 1 can crushed tomatoes 14 oz
  • 1 cup red wine
  • 2 cups chicken or beef broth
  • 2 tbsp fresh rosemary chopped
  • 1 tsp dried thyme
To Taste
  • Salt and pepper to taste
  • Fresh parsley for garnish
  • Cooked pasta for serving

Equipment

  • Large Skillet
  • Slow Cooker
  • Wooden Spoon or Spatula
  • Measuring cups and spoons
  • Cutting Board and Knife
  • Serving Dishes for Pasta and Ragù

Method
 

  1. Step 1: In a large skillet, heat the olive oil over medium-high heat. Add the lamb chunks and brown them on all sides. Remove the lamb and set aside.
  2. Step 2: In the same skillet, add the onion, carrots, and celery. Sauté until the vegetables are softened, about 5 minutes. Add the garlic and cook for an additional minute.
  3. Step 3: Return the browned lamb to the skillet. Stir in the crushed tomatoes, red wine, broth, rosemary, thyme, salt, and pepper.
  4. Step 4: Transfer the mixture to a slow cooker. Cover and cook on low for 6 to 8 hours, or until the lamb is tender and easily shredded.
  5. Step 5: Once cooked, shred the lamb using two forks and mix it back into the sauce.
  6. Step 6: Serve the ragù over cooked pasta and garnish with fresh parsley.

Notes

This ragù can be made ahead of time and stored in the refrigerator for up to three days. It also freezes well for longer storage.