Slow Cooked Rosemary Lamb Ragù

This is the weekend feast that feels like you've been cooking all day—but lets you actually enjoy your guests. Tender lamb shoulder melts into a silky, wine-dark sauce fragrant with rosemary, transforming humble ingredients into something that tastes like you've been stirring a pot in Tuscany since dawn.

Ingredients:

• 1.5 kg lamb shoulder, cut into chunks
• 3 tbsp olive oil
• 1 large onion, diced
• 3 carrots, chopped
• 3 celery stalks, chopped
• 4 garlic cloves, minced
• 1 cup red wine
• 1 can (400g) crushed tomatoes
• 500 ml beef or lamb stock
• 3 sprigs fresh rosemary
• 2 bay leaves
• Salt and pepper to taste
• Fresh pasta, to serve

Method:

1. Heat oil in a heavy pot over medium-high heat. Brown the lamb in batches, then set aside.
2. Sauté onion, carrot, and celery until soft, about 8 minutes. Add garlic and cook 1 minute more.
3. Pour in red wine, scraping up any browned bits. Let it reduce by half.
4. Return lamb to the pot with tomatoes, stock, rosemary, and bay leaves.
5. Bring to a simmer, then transfer to a slow cooker on low for 6–8 hours (or braise in a 160°C oven for 3 hours).
6. Season to taste and serve over fresh pasta with crusty bread.

Full recipe at RecipeTin Eats →

Chef's tip: Don't skip browning the meat—that caramelized crust is pure flavour gold, and it's the secret to depth.