Slow Cooked Lamb RaguMake on Fresco
YUM, I mean seriously. This beautiful slow cooked dish will evoke all your childhood memories of deliciousness on a cold night. It will fill your home with savoury fragrance all day as it cooks with the promise of something amazing for dinner. It is perfect on the weekend, raining outside, so cosy inside and the smell of this on the go! Perfect family memory stuff right here! The best part about it is leaving it to cook all by itself! Nothing to do but plan dessert!
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- 12 cloves of garlic
- 2 brown onions
- 2 x 400g Tins diced tomatoes
- 150 Grams tomato paste
- 1 Cup red wine
- 1 Cup liquid beef stock
- 1 Kilo lamb shoulder, cut into cubes
- Salt and pepper to taste
- 1 Batch Gremolata Recipe
- 100 Grams Fresh Ricotta Cheese well drained Recipe
- additional shaved parmesan to serve
Place garlic, onion and a dash of EVOO into the Thermomix bowl and chop 2 sec/speed 5.
Saute 5 min/Varoma/speed 1.
Add tomatoes, tomato paste and a little of the wine to the Thermomix bowl and blend 5 sec/speed 2. Pour into a heavy based Dutch oven or slow cooker.
Add remaining wine, the stock and the lamb to the Dutch oven and cover. Cook on a very low heat for as long as possible. Chill, and skim fat off if you wish.
Re heat and reduce liquid for another hour or two on a very low heat.
Add a dash more wine if needed (one for the dish, two for you!) salt and pepper.
Serve over pasta, polenta, mash, with a good dash of gremolata, some ricotta and shaved parmesan.
This will become a winter favourite for you I'm sure and it as easy as cooking can get!
Looking forward to hearing results soon! Pictured is Barilla Australia Red Lentil Penne pasta, which is gluten free.
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