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A rich and hearty lamb ragu with fall-apart tender meat. Served with homemade pappardelle. It can be braised in a slow cooker or in a dutch oven.
Sear the meat over high heat until browned. Remove and set aside. Sauté onions, carrots and celery.
Add garlic and fresh rosemary and cook until fragrant. Then deglaze with red wine.
Add lamb stock, canned tomatoes and bay leaves. Put the browned meat back into the pan.
Braise at low temperatures until the meat is soft and tender. This takes around 6 hours in a slow cooker or 3 hours in a dutch oven.
Make the pasta, toss with the ragù and serve with grated parmesan cheese!