SkinnyMediterranean: Slow Cooked Lamb Ragu

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Skinnymixer’s Slow Cooked Lamb Ragu features in the Chef Specials section of the cookbook SkinnyMediterranean.

The Slow Cooked Lamb Ragu is a cookbook exclusive recipe…

It’s no secret that I love lamb! There’s something special about a slow-cooked lamb dish — the aroma, the tenderness, the way the sauce clings to pasta.

This Slow Cooked Lamb Ragu from SkinnyMediterranean is my take on a classic Italian favourite, simmered low and slow until the lamb falls apart into a rich tomato and herb sauce. It’s hearty, comforting, reminds me of my dad’s cooking and the kind of dish you’ll want to make again and again.

You can use any slow-cook cut you like, if you wish to use bone-in cuts you will need to use the slow cooker or stovetop/oven.

What you will need:

• brown onion
• carrot
• celery
• Chicken Stock Concentrate
• dried basil
• dried oregano leaves
• garlic
• lamb shoulder
• olive oil
• passata
• red pepper flakes
• red wine
• sugar of choice
• tomato paste

Why You’ll Love It 

• Rich & flavourful – long, slow cooking brings out the best in lamb shoulder.
• Versatile – serve tossed through pappardelle, over Silky Sweet Potato Mash, or with Polenta
• Family favourite – warming and filling, perfect for cool evenings.
• Make ahead – tastes even better the next day and freezes beautifully.
• Make as a Dump Bag – to help save you time when you are extra busy!
• Two methods – includes Thermomix® and stovetop instructions.

This page exists to help people find what cookbook the Slow Cooked Lamb Ragu is in and also to provide a basic shopping list for when you are out and about and have forgotten your eBook or shopping list. (Handy I know!). Plus extra recipe information – tips, FAQs and videos.

Dietary Variations

For this recipe we have variations for:

✔️ Low Carb
✔️ Lower Calorie
✔️ Vegetarian
✔️ Low Fodmap 

Cooking Methods

For this recipe we have variations for:

✔️ Thermo cooker
✔️ Thermo cooker slow cook mode (TM6/TM7)
✔️ Slow cooker
✔️ Stovetop
✔️ Oven

What’s in our SkinnyMediterranean cookbook? 

Whether you are Dairy-free, Gluten-free, Low Carb, Low Fodmap, Vegetarian or Nut free – there is something for everyone in the new cookbook SkinnyMediterranean.

Love this recipe? You might like to try these popular recipes:

• THMD2: My Dad’s Roast Lamb Dinner
• THMD: My Dad’s Lamb Risoni Bake
• Guest Recipe: Mum’s Sweet Lamb Curry

FAQ Section

Can I freeze lamb ragu?
Yes. Cool completely, portion into containers and freeze for up to 3 months. Reheat gently with a splash of stock or water.

What cut of lamb is best for ragu?
Lamb shoulder works best because it becomes tender with slow cooking. If you are cooking in a slow cooker or on the stove top, you can also use bone-in budget slow cooking cuts of meat like shanks or neck. You don’t want to use the bone-in cuts in the Thermomix to avoid the bones hitting the blades as it cooks.

Can I make lamb ragu ahead of time?
Absolutely! In fact, the flavour improves if made the day before and reheated. You can also prepare as a Dump Bag.

What pasta works best with ragu?
Wide pasta such as pappardelle or tagliatelle is ideal. The sauce also works well spooned over mash or polenta.

Do I need a Thermomix® to make this?
No. The recipe includes both Thermomix® and traditional stovetop methods including slow cooker and oven.