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ragù d'agnello al rosmarino cotto lentamente

Slow Cooked Rosemary Lamb Ragù

This comforting, hearty ragù combines tender lamb shoulder with aromatic herbs, rich tomatoes, and a splash of red wine, creating a sauce that is both robust and flavorful. Perfect for family dinners or special occasions.
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Prep Time 10 minutes
Cook Time 8 hours
Total Time 8 hours 10 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Italian
Ingredients Equipment Method Notes

Ingredients
  

For the Ragù
  • 2 lbs lamb shoulder cut into 1-inch pieces
  • 2 tbsp olive oil
  • 1 unit onion finely chopped
  • 2 unit carrots diced
  • 2 unit celery stalks diced
  • 4 cloves garlic minced
  • 1 tbsp fresh rosemary chopped
  • 1 tsp dried oregano
  • 1 can crushed tomatoes 28 oz
  • 1 cup red wine
  • to taste salt and pepper
  • 1 unit bay leaf
For Garnish
  • Fresh rosemary sprigs
  • Grated Parmesan cheese

Equipment

  • Large Skillet
  • Slow Cooker
  • Cutting Board
  • Knife
  • Measuring Cups
  • Wooden Spoon
  • Serving Dish

Method
 

  1. Step 1: In a large skillet, heat olive oil over medium-high heat. Add the lamb pieces and brown on all sides. Remove the lamb and set aside.
  2. Step 2: In the same skillet, add the onion, carrots, and celery. Sauté until softened, about 5 minutes. Add the garlic, rosemary, and oregano, and cook for another minute.
  3. Step 3: Return the lamb to the skillet. Pour in the crushed tomatoes and red wine. Season with salt, pepper, and add the bay leaf.
  4. Step 4: Transfer the mixture to a slow cooker. Cover and cook on low for 6-8 hours, or until the lamb is tender.
  5. Step 5: Remove the bay leaf before serving. Garnish with fresh rosemary sprigs and serve with grated Parmesan cheese.

Notes

This ragù can be made ahead of time and tastes even better the next day. Store leftovers in the fridge for up to 3 days or freeze for longer storage.