Lamb Ragout
Dave Marshall
A beautiful rich lamb and vegetable ragout
Course Main Course
Cuisine Ragout
- 1.2 kg leg of Lamb
- 2 x 410g tins of tomatoes
- 1 litre chicken stock
- 1 pkt pkt of French Onion casserole mix
- 2 small onions
- Half cup of red wine
- 2 tsp sugar
- 410g can of tinned potato
- 410g can of carrots
- 1.5 cups frozen peas and beans
- 2 cups diced pumpkin
- 1 cup risoni pasta
Place the lamb, tomatoes, chicken stock, casserole mix, onions, wine and sugar in slow cooker
Cook on low for 8hrs
Add the risoni and the veggies for the last hour of cooking
Any bone in the lamb will easily slide out at end of cooking, and meat can be shredded and returned into the mix