From our travels to Italy in 2018, the lamb gnocchi we had from a small trattoria (family-owned restaurant) in Rome, was delicious. The hearty, bold flavors of cloves, garlic and rosemary in the slow cooked lamb reminded me of my family roast lamb. Enjoy our version blending my childhood memories with new experiences with my son and husband.

I like to use Lamb Shoulder when I slow cook. I used a 1.5lb chunk and cut it into thirds to make it fit into the slow cooker. It makes about 6 servings.

The first important step is to brown the meat so you get a nice caramelized golden color on the outside. I tend to brown the meat in a pan on the stove as I can get higher heat and better color. My slow cooker does have a browning function, but it doesn’t get the same level of color and depth of flavor.

Once the meat is browned, arrange the pieces into the slow cooker and make the sauce in the same pan on the stove. Once it’s heated through, pour it over the meat and set the slow cooker to 8 hours on LOW.

Once the meat is cooked, shred it using two forks, discarding any fatty bits. Check salt and adjust if needed.

Here are a few ways I’ve served Slow-Cooked Lamb Ragu to my family but, make it your own and serve it with your family’s favorite carb. 😊

Gnocchi. These pillowy potato dumplings make for a hearty meal.

Pappardelle pasta. It’s thick and holds the meat well.

Creamy Mashed Potatoes. We prefer a cauliflower or veggie mash.

Creamy Polenta. Coarsely ground cornmeal with broth & cheese goes well with savory dishes.

Grilled Veggies. For a keto friendly meal.