Shredded lamb ragù
- TM31
- TM5
- TM6
- Difficulty Easy
- Active time 10 minutes
- Total time 1 hour 30 minutes
- Servings 8 portions
- 20 g extra virgin olive oil
- 3 garlic cloves
- 200 g brown onion, cut into wedges
- 100 g celery stalks, cut into pieces (approx. 3 cm)
- 100 g carrot, cut into pieces (approx. 3 cm)
- 150 g pancetta, cut into small pieces
- 2 sprigs fresh thyme, leaves only
- 2 sprigs fresh sage, leaves only
- 2 sprigs fresh rosemary, leaves only
- ¼ tsp dried chilli flakes
- 2 dried bay leaves
- 200 g dry red wine
- 1000 g boneless lamb shoulder, cut into pieces (approx. 6-7 cm)
- 1 tsp Chicken stock paste (see Tips)
- 50 g tomato paste
- 300 g tomato passata
- 1-2 pinches white sugar
- 1-2 pinches sea salt
- 1-2 pinches ground black pepper
Preparation
1. Place oil, garlic, onion, celery and carrot into mixing bowl and chop 4 sec/speed 5. Scrape down sides of mixing bowl with spatula and cook 8 min/Varoma/
/speed 1.
2. Add pancetta, thyme, sage, rosemary, chilli flakes, bay leaves and wine, then cook 3 min/Varoma/speed 1, without measuring cup. Scrape down sides of mixing bowl with spatula.
3. Add all remaining ingredients and cook 25 min/Varoma//speed 
.
4. Reduce heat and cook for a further 45 min/98°C//speed or until meat is cooked to your liking.
5. Insert measuring cup and shred 5 sec//speed 5. Allow to cool slightly then serve as desired or transfer into airtight containers in batches and store.
/speed 1.2. Add pancetta, thyme, sage, rosemary, chilli flakes, bay leaves and wine, then cook 3 min/Varoma/speed 1, without measuring cup. Scrape down sides of mixing bowl with spatula.
3. Add all remaining ingredients and cook 25 min/Varoma/
/speed . 4. Reduce heat and cook for a further 45 min/98°C/
/speed or until meat is cooked to your liking. 5. Insert measuring cup and shred 5 sec/
/speed 5. Allow to cool slightly then serve as desired or transfer into airtight containers in batches and store.
Tips & Tricks
Please refer to Cookidoo® for the Chicken stock paste recipe.
We served our ragu with cooked pappardelle. You can also serve with gnocchi, polenta or mash potato, see Cookidoo® for recipes.
