A slow cooker recipe that will transform a shoulder of lamb into an aromatic and tender meat sauce to serve with pasta.
- Heat half the oil in a large frying pan over medium-high heat. Season the lamb with salt and pepper. Cook lamb for 4-5 minutes each side or until browned. Transfer to a plate.
- Heat the remaining oil in the pan. Reduce heat to low. Add bacon, onion, garlic, carrot and celery and cook, stirring, for 5-7 minutes or until vegetables start to caramelise. Add the wine. Bring to the boil and cook for 2 minutes. Place lamb in a 5-litre capacity slow cooker. Add the bacon mixture, tomatoes and stock. Stir to combine. Season with salt and pepper. Tie the herbs together with kitchen string and add to slow cooker. Cook on low for 6 hours or until the lamb is tender and falls off the bone.
- Remove the lamb from the slow cooker and use 2 forks to shred the meat. Discard the bone. Return lamb to the pot and stir to combine. Divide fettuccine and ragu among serving bowls. Sprinkle with parsley leaves to serve.
You may need it
Mixing Bowl Set
Surface Utensil Holder
Cutting Board Set