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–+ servings

Lamb Ragu

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Servings 6 adults

Ingredients
  

  • 1.4 kg lamb shoulder bone in
  • 2 tsp olive oil for cooking
  • 1 brown onion finely chopped
  • 2 carrots diced
  • 2 stalks celery diced
  • 4 cloves garlic minced or grated
  • 6 sprigs fresh thyme or rosemary stalks removed
  • 2 TBSP tomato paste
  • 1 TBSP apple cider vinegar
  • 500 ml beef bone broth
  • 400 grams tinned diced tomatoes
  • optional: 1 TBSP cell squared organ powder
  • 2 tsp salt
  • 1 lemon zest
  • 1 TBSP balsamic vinegar
  • 2 tsp honey omit under 12 months.

To serve: cooked pasta, grated parmesan, chopped parsley, or gremolata.

Instructions
 

Oven Method

  • Preheat oven to 150°C (fan-forced).
  • In a large Dutch oven or oven-safe pot, heat a drizzle of olive oil and brown the lamb on both sides. Remove and set aside.
  • In the same pot, sauté the onion, carrot, celery, and garlic until softened (about 5–7 minutes). Add tomato paste and cook for 1 minute, then deglaze with apple cider vinegar.
  • Stir in the diced tomatoes, bone broth, herbs, and organ powder if using. Return the lamb and any juices to the pot. Sprinkle the lamb with the salt and lemon zest. Cover with a lid and transfer to the oven.
  • Cook for 3.5–4 hours, or until the lamb is falling apart. Remove the bone, shred the meat into the sauce, then stir in balsamic vinegar and honey to finish. Adjust salt to taste.
  • Serve with pasta, grated parmesan and parsley or gremolata.

Slow Cooker Instructions

  • Brown the lamb in a pan first (recommended), then sauté the onion, carrot, celery and garlic. Add tomato paste, vinegar, and cook for 1 minute.
  • Transfer everything to the slow cooker with diced tomatoes, broth, herbs, lemon zest and organ powder if using. Cook on LOW for 8–10 hours or HIGH for 5–6 hours until the lamb is tender.
  • Shred the lamb into the sauce and stir through the balsamic vinegar and honey at the end.
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