Slow Cooker Lamb Ragu

5 from 1 vote

This Slow Cooker Lamb Ragu is the ultimate Italian comfort food. This rich, meaty lamb sauce is luscious and hearty. It makes for the perfect dinner for colder weather or any time you're craving something truly decadent.

Prep Time25

Cook Time6 30

Total Time6 55

Course: Main Course

Cuisine: Italian, Italian-American

Servings: servings

Calories: 279kcal

Author: Briana

Equipment

skillet or dutch oven (can skip if you can sear things in your slow cooker)
8-quart slow cooker (or larger)
kitchen twine

Ingredients

3 tablespoons olive oil, divided
2 pounds lamb shoulder, cut into bite sized pieces
1 tablespoon kosher salt (to taste)
½ teaspoon coarse ground black pepper (or to taste)
1 medium yellow onion, minced
2 stalks celery, minced
2 medium carrots, minced
4 tablespoons tomato paste
12 cloves garlic, minced
1 teaspoon smoked paprika (optional)
½ teaspoon red pepper flakes (optional)
28 ounces crushed tomatoes (about 1 can)
1 cup beef broth
1 cup red wine
2 bay leaves
thyme, sage, rosemary bundle (for slow cooking to infuse flavor)
½ cup heavy cream (optional)
pasta for serving (fettuccine, pappardelle, tagliatelle, penne, or gnocchini)
parmesan cheese & basil for serving

Instructions

In a large heated cast iron skillet, or in a slow cooker with a searing function, add 1-2 tablespoons of olive oil. Season the lamb with salt and pepper, then add to the skillet or slow cooker in batches, over medium-high heat. Brown on at least 2 sides, about 3 minutes per side. Remove from the skillet or slow cooker.
Add the remaining olive oil, followed by the onion, carrots, and celery with some salt. Cook until caramelized, about 5 minutes, then stir in garlic, 1 teaspoon of smoked paprika (optional), ½ teaspoon of red pepper flakes, and 4 tablespoons of tomato paste, cooking until the color of the tomato paste deepens, about 5 minutes.
Add back the cooked lamb, followed by the crushed tomatoes, 1 cup of beef broth, 1 cup of red wine, the herb bundle, bay leaves, and more salt and pepper. Cook on low for 6-8 hours, or on high for 3-4 hours.
Once the lamb is incredibly tender, remove the herb bundle, and bay leaves and discard. Stir in the optional ½ cup of heavy cream, and serve with your pasta of choice. Top with parmesan cheese and basil. Enjoy!
Store leftovers in an airtight container for up to 5 days. Reheat gently on the stovetop or in the slow cooker.

Notes

These nutrition facts are for the sauce only, and do not include parmesan cheese or any toppings, or pasta.
Don't skip browning the lamb. This is crucial to the rich flavor. Browning the meat locks in the juices in the meat, making for very tender bites.
Make sure to cook the veggies for a while to deepen the flavor. Again, this will add a ton of flavor to the sauce.
Don't clean the pan or slow cooker between browning the meat. The fond, or, a French term for the browned bits at the bottom of the pan, creates wonderful deep flavor in the braising liquid.
Use high quality tomatoes and wine. These are huge components of the flavor in this sauce, so use ingredients you really enjoy the taste of.

Nutrition