Rustic Lamb Ragu

Total Time: 8 hrs 25 mins Preparation Time: 25 mins Cook Time: 8 hrs

Ingredients

• Servings: 4
• 2 tablespoons olive oil
• 1 (2 1/2 lb) boneless lamb shoulder (butt may also be used)
• 2 teaspoons kosher salt
• 1 teaspoon fresh ground black pepper
• 1 large onion, chopped
• 2 sprigs fresh rosemary, leaves picked and chopped
• 4 garlic cloves, chopped
• 1 (35 ounce) can crushed tomatoes, with juices
• 1 lb pappardelle pasta, cooked (or other flat noodle)
• grated romano cheese, to taste

Recipe

• 1 heat the olive oil in a dutch oven over medium-high heat. season the lamb with the salt and pepper and sear on all sides until golden brown, 3-4 minutes per side. remove lamb; set aside.
• 2 add the onon, rosemary, and garlic and cook, stirring, until fragrant, about 2 minutes. add the tomatoes and their juices and stir with a wooden spoon, scraping any bits of lamb stuck to the bottom of the pan. cover the pot tightly and simmer on the stovetop until the lamb is tender enough to fall apart, 2-1/2 to 3 hours.
• 3 remove the lamb and, when it is cool enough to handle, shred it into bite-size pieces. add the shredded lamb back to the stockpot. simmer until hot.
• 4 to serve: serve over the hot cooked pasta and sprinkle the romano over the top.
• 5 note: to prepare in the crockpot, transfer the browned meat to a warm or hot crockpot in step 1. make up the sauce as directed in step 2 (adding the completed lamb gravy if you wish to use it) and pour over the meat in the crockpot. turn the meat to make sure it is covered with the sauce. cover and cook on low heat for 7-8 hours.