Lamb Ragout Crock Pot Recipes

SLOW COOKER LAMB RAGU

Steps:

• Heat a skillet or pan on medium to high, add the oil and brown the meat on both sides until it is golden and brown. Around 2 minutes per side. Remove from pan and place into the slow cooker.
• Reduce heat to medium and add the onions and garlic to the pan. Cook until fragrant and onions turn translucent.
• Add in the canned tomatoes, tomato paste and stock/broth. Stir to mix in. Around 2 minutes.
• Pour in the sauce over the meat in the slow cooker. Add bay leaves, rosemary, and a couple pinches of salt and pepper.
• Cover and cook on low heat for 8 hours.
• Remove meat from slow cooker and pull apart with two forks into shreds . Return meat back to slow cooker with the sauce and mix together.
• Cook the pappardelle pasta according to the directions on the packet. Then rinse and drain under tap water.
• To serve: equally divide pasta amongst plates, top with the shredded lamb ragu meat, and add a sprinkling of parmesan and finely chopped basil on top.

SLOW COOKER ROASTED LEG OF LAMB

Steps:

• Bring leg of lamb to room temperature, about 2 hours.
• Pour wine into a slow cooker. Mix lemon juice, honey, mustard, garlic, vinegar, rosemary, thyme, sea salt, and pepper together in a bowl until a thick paste forms. Massage paste into the lamb using your hands; gently place into the slow cooker.
• Cook on Low, without removing the cover, for 5 hours. An instant-read thermometer inserted near the bone should read 145 degrees F (65 degrees C). Let lamb rest for 15 to 20 minutes.

SLOW COOKED LAMB RAGU

Steps:

• Turn your oven onto 140C or 290F or grab the slow cooked and get it turned on
• In a large frying pan add the olive oil and heat on a medium heat and then gently fry the onions for 5 minutes until they're starting to soften. Turn the heat down if the onions are browing too much
• Add the diced red pepper, garlic and grated carrots and combine
• Season well with the salt and pepper and then cook for around about 10-12 minutes moving the veggies around the pan every couple of minutes until they're all cooked through and soft. If they're becoming to dry add a couple of tablespoons of water to loosen them
• When the vegetables are cooked through take them off the heat and transfer them to a bowl and leave them to one side
• In the same pan you cooked the veggies in add the lamb and put back onto the heat
• Use a wooden spoon to break up the mince a little but don't move it around too much. If little bits burn on the bottom that'f fine as they add to the flavor. After 3-4 minutes move the meat around and then let the other side cook for 3-4 minutes leaving it to sit for most of that time
• Add the cumin and cinnamon to the lamb and combine. The lamb will darken slightly in color
• Pour the wine into the pan and allow it to bubble and reduce for 3-4 minutes
• Then add the tomato paste and chopped tomatoes and combine well
• Add the stock to the pot and combine well and bring the Ragu up to a simmer on the stove top
• Leave the Ragu to simmer on the stove for 30 minutes keeping the heat fairly low. Don't allow the Ragu to boil so much it's spitting sauce out everywhere!
• Put a lid on your pot and transfer it to the oven and slow cook for 3 hours, stirring once or twice throughout. The sauce will reduce during this time
• If using a slow cooker transfer the sauce to the slow cooker and set the timer for 6-7 hours on a low heat
• Serve!

LAMB IN THE SLOW COOKER

Steps:

• Heat oil in a large skillet over medium-high heat. Add lamb and cook until outside is browned, about 5 minutes per side. Remove to a plate and add onion to the oil in the skillet. Saute until lightly browned, about 5 minutes.
• Place onion in the bottom of a slow cooker pot and place the lamb roast on top. Mix water, soy sauce, garlic, and onion soup mix together and pour over the roast. Cook on Low for 8 to 10 hours.
• Remove roast, cover lightly with foil, and let rest for 20 minutes before carving. Mix butter and flour into a paste. Add small pieces of this paste to the hot cooking liquid, mixing well to incorporate. Cook until sauce reaches desired thickness, 5 to 6 minutes.
• Slice roast thinly and serve with gravy.

CHICKEN RAGU (SLOW COOKER)

Steps:

• In a large skillet, heat the oil over med-high heat; brown the chicken pieces on all sides.
• Transfer the chicken to the slow cooker.
• Decrease skillet heat to medium and add the onion, carrots, celery, and garlic; cook, stirring frequently, until the vegetables are lightly golden, about 10 minutes.
• Add the wine and bring it to a simmer.
• Scrape the mixture into the slow cooker.
• Stir in the tomato puree, tomato paste, herbs, and salt and pepper to taste.
• Cover and cook on HIGH for 2 hours or on LOW for 4 hours, or until the chicken pulls away from the bone.
• Remove the chicken and let cool slightly.
• Discard the skin and bones and cut the chicken into bite-size pieces.
• Return the chicken to the sauce.
• Just before serving, reheat the sauce if necessary.
• Serve over hot cooked pasta.

LAMB RAGOUT (CROCK POT)

Steps:

• Preheat slow cooker to high.
• Trim the lamb and cut into small cubes. Toss in the flour.
• Heat the oil in a large skillet and add the lamb cubes. Cook for 5 minutes, until browned on all sides. Remove from pan and set aside.
• Add any remaining flour to pan and coo and stir for 2 minutes. Add the squash and the canned tomatoes. Stir.
• Mix together the broth and the tomato paste. Add it to the pan along with the dried herbs and salt and pepper. Bring to a boil.
• Add the lamb back to the pan.
• Pour it all into the crock pot.
• Cover, reduce the heat to low and cook for 5-1/2 hours.
• Cover the leek with boiling water and let stand for 5 minutes. Add to the crock pot, cover and cook for 30 more minutes up to 2 hours.
• Garnish with fresh herbs and serve.
• Good with pasta.