I don’t think I’ve ever met anyone who doesn’t love Italian food. Tomatoes, fish, pork, lamb, chicken, beef, veal, shellfish, pasta, bread, cheese, oils, wine, herbs, garlic and fresh vegetables is just a list of things that come to mind when I think of Italy’s cuisine. Doesn’t it all make you salivate?
Years ago I went to an Italian restaurant and I ordered the lamb gnocchi. From that day forward, it became one of my favourite dishes. Soft potato dumplings in a fragrant, rich and Tuscany flavoured tomato ragu. The Off the bone, slow cooked lamb had fallen into the sauce and enriched it with its garlic infused fats. Topped with shavings of fresh parmesan and cracked black pepper. It was a revelation in flavour and texture. It is wonderfully comforting and a great dish to serve up on a cold winter’s sunday.
Let this Slow Cooked Lamb Ragu with Gnocchi blossom. The key is to not rush it. To make the lamb ragu really fragrant and flavoursome, you must let the meat fall of the bone gradually. The fats of the lamb will infuse the tomato sauce which gives the ragu its signature flavour.
Different parts of Italy have unique flavours and my favourite region is Tuscany. Robust and earthy tones that can enrich any ingredients. Rosemary, thyme, red wine, lamb stock and a lot of garlic is added to give body to the ragu. In Sicily, they perhaps would add sugar and spices to their sauce due to the strong Arab influence. It all sounds super delicious, but my personal preference is the Tuscan flair. It let’s the ingredients do all the talking instead of being heightened with seasonings.
I really love my slow cooker and it’s the perfect utensil to make the best lamb ragu. On the bone leg of lamb, bathing in a bath of chopped tomatoes, red wine, smoked bacon lardons, stock, herbs, celery, garlic and onion. That is all is needed for this recipe. Slowly cooking for 6 hours, the lamb ragu is great to put it on early in the morning and by the time it’s dinner time its ready.This no- fuss recipe is just what you need when you have a busy day ahead of you or just fancy have a chilled day sitting in front of your tv.
Rich, decadent and ultimately comforting, this heart- warming, lamb ragu with gnocchi is a crowd pleaser. I’m sure people will ask for seconds. Myself and my boyfriend’s always go up for a cheeky – extra serving.
This lamb gnocchi recipe caters for 4-6 people and is great the next day. I think because the meat oozes in the red wine gravy for longer so the meat absorbs all the flavours.
I have no doubt that you will love this lamb ragu gnocchi recipe. It’s:
- Crowd- Pleasing
My lamb stew with gnocchi is a winter warmer favourite!I f you do make this ‘Slow Cooked Lamb Ragu with Gnocchi ’ recipe or any similar dishes like ‘Posh Cottage Pie‘ ‘Cowboy Steak & Chocolate Stout’ & ‘Creamy Sausage Tart‘ Roasted Tomato Soup‘ then leave a comment or tag a photo on my Instagram or Twitter, Facebook. Cheers my food besties. Ciao for now!
- 1kg Leg of Lamb, On the bone
- 300ml Red Wine
- 400ml Lamb Stock
- 3 Sprigs Thyme
- 3 Bay Leaves
- 4 Sprigs Rosemary
- 2 Celery Sticks, Chopped
- 1 Red Onion, Sliced
- 1 Bulb Garlic, Peeled & Minced
- 2 Tablespoon Tomato Puree
- 160g Cubetti Di Pancetta Lardons
- 500g Fresh Gnocchi
- Salt & Pepper, To Taste
- Parmigiano Reggiano Cheese (parmasan), Shaving, To Serve
- Basil Leaves, Optional
- Set your 3.5 litre slow cooker to high and add your leg of lamb. Throw in the lardons, red onion, garlic cloves and celery along with the lamb.
- Pour in the red wine and lamb stock. With a spoon gently stir in the tomato puree. Mix well.
- Add the bay leaves, rosemary, thyme and season to taste. Place the lid on top of the slow cooker and let the ragu cook for 6 hours. Once cooked, Discard the bay leaves and herb sprigs out of the ragu.
- When ready to serve, cook the pasta according to the instructions on the packet. Once cooked, stir the gnocchi to the slow cooker.
- Serve into individual bowls and sprinkle black pepper, basil leaves and shavings of parmesan on top.