slow cooked pork and lamb ragu
I had a great big clear out of the freezer and unearthed heaps of lamb and pork. Great big lamb shanks and chunks of pork all solid as rock and crying to be used up. I couldn’t resist the opportunity to make a slow cooked pork and lamb ragu. Kinda traditional style, but I used a few Knorr flavour pots to kick things along. If you don’t have stock pots, add about 6 cloves of crushed garlic and a tablespoon of dried Italian herbs such as oregano, basil, or parsley. I didn’t even have an onion in the house so I didn’t bother.
After a brief sear I pretty much chucked everything in a pot and left it to cook on a low oven for 14 hours. I would’ve used my slow cooker but it wasn’t big enough! Step forward my largest Le Creuset casserole dish to house the meat mound.
The rich meaty smell filled the house, the kind of smell that drives everyone mad with hunger, the kind of smell that brings people in off the street to investigate.
Happily there was some cheese and broccoli bake in the freezer too to make a mean topping. A bit like a shapeless lasagne al forno.
I could eat this sort of stew all day. Thankfully it made buckets of the stuff so much of it returned to the freezer for another day! You don’t have to make the absurd quantities I have. Scale it down to sensible proportions as required and you’ll have all the pork and lamb ragu you need. Make sure that pasta’s al dente and you add back to the sauce to combine for the last minute or so.
slow cooked pork and lamb ragu
Ingredients
- 4 lamb shanks
- 8 pork osso buco
- 1 sprig rosemary
- 1 sprig thyme
- 4 tins tomatoes
- 1 litre beef stock
- 1 Knorr garlic flavour pot
- 1 Knorr mixed herbs flavour pot
- 2 tablespoons good quality balsamic vinegar
Instructions
- Set the oven to 100C. Get a (very) large casserole dish over a high heat. Season the meat on all sides and brown in batches, removing to one side. When all the meat has been seared, return the meat to the pan with all the other ingredients. Bring to the boil and then transfer to the oven. Cook for 14 hours, or until the meats can be pushed apart with a spoon. Shred the meat and serve with pasta.
Want more slow-cooked lamb? Check out Nazima’s pulled lamb. Mouthwatering!
Or maybe Jeanne’s oxtail ragu. Immense!
Perhaps Helen’s more traditional beef ragu is up your street? Delicious!
Leftover ragu? Try Kavey’s recipe for stuffed courgettes. Brilliant!
Are you and my husband psychically linked as this is just what he’s asked to have for dinner tomorrow night! Looks lush Gary:-)
Your husband’s a good man 🙂 I hope you’ve set 14 hours aside for it to simmer.
I love a slow cooked ragu. I remember trying a few recipes years back and one from a well known sweary chef was so awful I had to throw it away. It was large quantities so I was not happy, I tried to rescue it several times first but in the end, decided to stop throwing more good ingredients after bad and gave up.
These days, we have settled on recipes that work and no longer have any wastage.
Thanks for including my post in your links! x
I couldn’t not include your courgette ragu, it’s mouthwatering!
That looks like it would melt in the mouth. I don’t think I’ve done a lamb ragu but I can see me wanting to try it now.
It’s not quite an Andrew Lloyd Webber song, but “any meat will do”.
Oh I do love a good ragu… There is something immensely satisfying about spending the entire day slowly simmering the meat and scenting your whoile house before digging into a bowl of meat that requires nothing sharper than a spoon to shred! I have some beef ragu waiting for me in the freezer as soon as the weather tutns 😉 Thanks for the link too!
You’re right, you can’t beat it! Such an inviting smell.
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