- 30 minutes
- 8 hours
Leg of lamb: it's something few home cooks dare to attempt, yet this versatile protein can morph into multiple dishes that pair beautifully with starches and by themselves. Here is a lamb ragu recipe made from leg of lamb that easily does double duty, from Stroganoff to Bolognese.
- Create bouquet garni (bundle of herbs). Using cooking twine, tie Italian parsley, sprigs of thyme sprigs and bay leaves together. Set aside.
- Heat large saucepan and add oil. Brown lamb on all sides and transfer it and any juices to slow cooker. Add garlic, carrots, onion, celery and bouquet garni, wine, Better Than Bouillon, tomato paste and water. Cook for at least 6 hours, possibly 8 depending on your slow cooker.
- When lamb is falling off the bone, shred meat (discard fat and bone). For pasta, stir in 5 tablespoons tomato sauce and serve over linguini. For stroganoff, mix in 1 teaspoon beef bouillon broth and serve over pasta with cream sauce. Garnish with your favorite green herb and serve.