Slow cooked Lamb Ragu

1. Bring lamb to room temperature.
2. Heat oil in a large pot. Season lamb with salt and pepper, brown on all sides. Remove and set aside.
3. Return pot to medium high heat, add onion, carrot, and celery, cook for 5 minutes or until soft. Add garlic, cook for a further minute. Stir in tomato paste, cook for 1-2 minutes. Add wine and cook for 2-3 minutes. Add crushed tomatoes, stock, herbs, salt and pepper.
4. Return lamb to the pot. Cover and simmer on low heat for 3 hours (or until lamb falls apart) Stir occasionally.
5. Remove lamb, shred with forks, discard excess fat.
6. Return meat to sauce and simmer uncovered for 10-15 minutes to thicken. Serve over cooked pasta. Top with Parmesan.

• Browning the lamb and the soffritto (onion, carrot, celery) deepens the flavour through the Maillard reaction (caramelisation).
• Adding the red wine is important, it deglazes the pan and then you scrape up the browned bits at the bottom (called fond) this contains concentrated flavour, and ensures all the flavour is incorporated into the sauce
• Use a food processor to blitz onions, carrots and celery, this is where most of the prep is.
• Use a parmesan rind during simmer to add richness
• Add a splash of cream or butter just before serving to round out the flavours
• Place in a slow cooker to free up your time (8-10 hours)
• Make ahead, great Sunday cook, tastes better the next day when the flavours have developed. Making the ragu ahead also makes it easier to remove any excess solidified fat from the surface.
• Reserve some of the pasta water to emulsify the sauce when tossing with pasta.
• Adding a splash of pasta water to the sauce helps the sauce cling to the pasta.
• Lamb shoulder or lamb shank can be used

Leftovers:

• Great in Jaffles or quesadillas
• Make a pasta bake.
• Shepherd’s pie
• Baked potatoes
• Lamb shakshuka for breakfast next day
• Add extra stock if the sauce has thickened too much