Recipe Slow cooker lamb ragu with pappardelle : Delicious Food and Suitable for Eating with Family

Recipe Slow cooker lamb ragu with pappardelle : Delicious Food and Suitable for Eating with Family - Cooking is a fun activity. Cooking can make you happier, this activity is also suitable to be done with family members. Rarely quatily time with your father or mother? Don't have much time to chat with your brother or sister? Come on, plan your weekend to cook with them! What's the recipe? Check out the recommendations!. This Recipe Slow cooker lamb ragu with pappardelle have been designed to be as simple and easy as possible to put into practice with family. With 20m prep, 4 serving, level. Alergi: Contains gluten, peanuts, tree nuts, milk and fish..

Tender lamb ragu and lashings of pasta make for the perfect winter warmer.

Ingredients:

12 Ingredients

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  2 tbsp extra virgin olive oil
  
  
  


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  2 lamb shanks
  
  
  


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  1 red onion, halved, sliced
  
  
  


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  1 fennel bulb, trimmed, diced
  
  
  


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  3 garlic cloves, sliced
  
  
  


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  1 dried bay leaf
  
  
  


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  1 sprig fresh rosemary
  
  
  


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  1/3 cup red wine
  
  
  


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  400g can cherry tomatoes
  
  
  


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  1 1/2 cups Massel Vegetable Liquid Stock
  
  
  


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  250g packet dried pappardelle
  
  
  


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  Finely grated parmesan, to serve
  
  
  


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  Select all ingredients
  
  
  

Serving Suggestions:

4 Method Steps

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  Step 1
  
  
  
  
  Heat half the oil in flameproof slow- cooker bowl or large deep frying pan over high heat. Season lamb with salt and pepper. Add to bowl. Cook for 2 minutes each side or until browned. Transfer to a plate. Discard oil and wipe bowl clean.
  
  
  


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  Step 2
  
  
  
  
  Heat remaining oil in bowl over medium- high heat. Add onion, fennel, garlic, bay leaf and rosemary. Cook, stirring, for 5 minutes or until softened. Add wine. Boil over high heat for 1 minute. Add tomatoes and stock. Season with salt and pepper. Return lamb to bowl. Transfer bowl to slow cooker. Cover. Cook on HIGH for 3 hours.
  
  
  


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  Step 3
  
  
  
  
  Discard rosemary and bay leaf. Transfer lamb to a board. Add pasta to sauce, pushing pasta into sauce. Cover and cook on HIGH for 18 minutes. Meanwhile, using 2 forks, shred meat. Discard bones. Return lamb to slow cooker. Toss to combine.
  
  
  


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  Step 4
  
  
  
  
  Serve ragu sprinkled with parmesan.
  
  
  

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