Lamb and fennel ragu

Lamb and fennel ragu

4.7 93 rating

Prep. 25 min

Total 4 h 35 min

4 portions

Ingredients

brown onion cut into quarters
140 g
carrot cut into pieces (2-3 cm)
130 g
celery cut into pieces (2-3 cm)
130 g
garlic cloves
3
extra virgin olive oil
50 g
boneless lamb shoulder cut into pieces (3-4 cm)
800 g
salt to season
ground black pepper to season
red wine
100 g
anchovy fillets
6
dried chilli flakes
½ tsp
fennel seeds lightly crushed
1 tbsp
canned chopped tomatoes
300 g
tomato paste
25 g
dried rosemary
1 tsp
dried thyme
1 tsp
shaved Parmesan cheese
50 g
fresh basil leaves only
1 - 2 sprigs

Difficulty

easy

Nutrition per 1 portion

Sodium 758.6 mg

Protein 49 g

Calories 2306.9 kJ / 549.3 kcal

Fat 34.8 g

Fibre 5.5 g

Saturated Fat 11.1 g

Carbohydrates 8 g

Like what you see?

This recipe and more than 100 000 others are waiting for you!

Register for our 30-day free trial and discover the world of Cookidoo®. No strings attached.

Sign up for free More information

Also featured in

Slow Cooking 10 Recipes
Australia and New Zealand

You might also like...

Braised Lamb Shanks

Braised Lamb Shanks

3 h 35 min

Meatballs in tomato sauce (TM6)

Meatballs in tomato sauce (TM6)

3 h 40 min

Chinese five spice beef cheeks (Skinnymixers)

Chinese five spice beef cheeks (Skinnymixers)

4 h 25 min

Beef cheek Bourguignon

Beef cheek Bourguignon

5 h 25 min

Beef brisket chilli con carne

Beef brisket chilli con carne

7 h

Chilli con carne

Chilli con carne

40 min

Cauliflower hummus with green vegetables

Cauliflower hummus with green vegetables

1 h

Shredded Lamb ragù

Shredded Lamb ragù

1 h 25 min

Easy lamb hotpot

Easy lamb hotpot

2 h

Pine nut and currant rissoles (Mark LaBrooy)

Pine nut and currant rissoles (Mark LaBrooy)

55 min

Poached chicken with liquid stock

Poached chicken with liquid stock

25 min

Chunky bolognese (Skinnymixers)

Chunky bolognese (Skinnymixers)

45 min