This one pot lamb ragu is a really easy dish to just pop into the oven or slow cooker and forget about it. I love to serve it with the giant pasta shells because all the pieces of lamb get scooped up inside them.
Ingredients Serves 4
350g diced lamb shoulder
1 red diced onion
1 jar passata
150g sliced chestnut mushrooms
1/4 tsp garlic salt
1/2 tsp ground fennel seed
1/2 tsp ground pink pepper
1/2 tsp dried rosemary
350ml beef stock
Fry the onions and lamb pieces in a little oil until browned.
Add the passata, herbs, spices and the stock into a casserole dish with the lamb and onions.
Cook for 3 hours in the oven at 150c or 6 hours on low in a slow cooker.
Serve with giant pasta shells.
You may also like herb crust for lamb lollipops
This recipe is now featured at Tasty Easy Lamb