Lamb ragu.
Cook time: 5 hours | Prep time: 15 mins | Serves: 6
Ingredients.
2.5kg lamb shoulder
1 onion, diced small
2 celery stalks, diced small
3 carrots, diced small
5 garlic cloves, chopped finely
4 bay leaves
2 x 700g passata
900ml water
1 cup of red wine
1 teaspoon of white pepper
1 teaspoon of salt
Method.
1. Preheat the oven to 160°C fan forced. Get a large heavy-base casserole pot with a lid.
2. Place the onion, carrot, celery, garlic, and bay leaves into the pot and mix. Place the lamb shoulder on top.
3. Add the passata, water, red wine, salt and pepper. Place the lid on and cook in the oven for 4 hours.
4. Carefully take the lid off and flip the lamb on the other side. cook for another 45 minutes to 1 hour without the lid on.
5. Mix through and check for seasoning. Remove the fatty skin, bay leaves, and shred lamb with two forks.
6. Serve with spaghetti, parmesan and chilli flakes.
Cooking tips:
Don’t add any olive oil to this dish. The lamb has enough oils in it.
