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Slow Cooked Lamb Ragu served with creamy polenta
4.95 from 17 votes

Slow Cooked Lamb Ragu served with creamy polenta

Prep Time 10 mins
Cook Time 6 hrs
Total Time 6 hrs 10 mins
Course Meat
Cuisine Italian


  • 2 pounds of lamb shoulder
  • 2 tablespoons olive oil
  • 3 thick bacon slices (no nitrates added), or use pancetta (thinly sliced) -
  • 4 anchovy fillets, rinsed and dried
  • 1 cup chopped carrots
  • 1 medium yellow onion, diced
  • 1 cup chopped celery
  • 2 garlic cloves, minced
  • ¾ cup dry red wine
  • 28 oz can whole Marzano tomatoes
  • 2 tablespoons tomato paste
  • ¾ cup chicken stock
  • 1 bay leaf
  • 1 large sprig fresh thyme
  • 1 large sprig fresh rosemary
  • salt to taste
  • pepper to taste


  • In a large skillet add 2 tablespoons of olive oil, the lamb shoulder seasoned with salt and pepper, then cook until the meat is browned for about 3-4 minutes on each side. Cut into ½-inch dice and transfer into a slow cooker.
  • In a medium skillet, add bacon (or pancetta) and anchovy fillets and cook until sizzling. Add carrots, onion, celery and cook over medium-low heat, stirring occasionally until softened for about 6-7 minutes. Add the red wine, bring to boil on high heat, keep stirring until the wine is reduced by half. Transfer into a slow cooker.
  • Pour in Marzano tomato, tomato paste, chicken stock, bay leaf, thyme and rosemary into the slow cooker. Cover the slow cooker with the lid and cook for about 6-7 hours on low heat.
  • Season with salt and pepper to taste. Served with pappardelle or creamy polenta, fresh chopped parsley and Stella Parmesan Cheese.
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