Wednesday, 15 August 2007
Jamie Oliver’s Lamb Ragu Sauce
He faffs about with it, I have made it simple and bunged it in the slow cooker and it’s still delish [to coin a phrase!!] I will post another photo of this as and when I serve it...watch this space!
2lbs shoulder of lamb on the bone
Salt and pepper
½ bulb of garlic
Hand full of fresh rosemary sprigs
1 red onion, peeled and quarter
1 large carrot, peeled and roughly chopped
1 stick of celery, cut into pieces
1 large leek, cut into pieces
1 bay leave
Handful of thyme springs
1 400g tin of tomatoes
½ bottle red wine
Place all ingredients into a slow cooker, place tightly fitting lid and cook for 8 hours on low
It’s as simple as that.
This can be served with pasta, over a mountain of creamy mash, with pastry top making it a good base for a pie, or shepherds pie
TIP: Lamb can be quite fatty, so let it get to room temperature, then refrigerate, the fat will solidify on top of the dish, you can then spoon it off for a less greasy, healthier version. Either freeze it or re-heat and serve.
Take the carrots out and you have yourself a IPD friendly ragu to serve with cauliflower rice.