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.
Ingredients
1.5lbs Lamb Shoulder cut into thirds
1 teaspoon olive oil
2 tablespoons Garlic minced
1 large brown onion finely diced
1 28-ounce can crushed tomatoes
1/4 cup water
1 tablespoon Tomato Paste
2 bay leaves
2 sprigs fresh rosemary
16 ounces pappardelle pasta or 32 ounces gnocchi
Parmesan and finely chopped basil for topping
Instructions with Pappardelle or Gnocchi
Season the lamb with 1 packet of our Lamb Kabab seasoning.
Heat a skillet or pan on medium to high, add the oil and brown the meat on all sides until it is golden brown. Around 2-3 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 water. Stir to mix in. Around 2 minutes.
Pour in the sauce over the meat in the slow cooker. Add bay leaves and rosemary.
Cover and cook on low heat for 8 hours.
Remove meat from slow cooker and pull apart with two forks. Return meat back to slow cooker with the sauce and mix together.
Cook the pappardelle pasta or gnocchi according to the instructions on the packet. Then rinse and drain under tap water.
To serve: equally divide pasta amongst plates, top with the Lamb Ragu, and add a sprinkling of parmesan and finely chopped basil on top. For a little kick add a few chili flakes.
Enjoy!
Chef Punita
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