Rich Slow Cooker Lamb Ragu with Bacon

February 13, 2018 • 0 comments

Rich Slow Cooker Lamb Ragu with Bacon
We've been cooking up this recipe from all winter! It's an incredible rich dish that’s perfect for anyone looking for a fantastic pasta recipe. It's Paleo/Gluten Free/Whole 30 when you put it over spaghetti squash By the end of cooking the lamb is so tender and amazing, the sauce will also be rich and packed full of flavour, thanks to our bone in lamb shanks. Top this dish off with some shaved parmesan cheese for the best results.


  • (1) Onion, diced
  • (2 tsp.) Garlic, crushed
  • (2) Carrot, diced
  • (2) Celery Stalk, diced
  • (2 tsp. each) Rosemary & Thyme, dried
  • (2) Bay leaves
  • (1/2 cup) Red Wine
  • (2 Tablespoons) Tomato Paste
  • (2) 14 oz. Can Crushed tomatoes
  • (1 Cup) Lamb or Beef Stock
  • (2 lbs) Lamb Shanks
  • (7 ounces) Bacon
  • (1 pound) Pasta or Spaghetti Squash


1. Season the lamb with salt & pepper.
2. In a fry pan over medium high heat, add the bacon and fry until crispy. Once crispy remove and put to the side.
3. Add the lamb and brown on all sides. Once browned put to the side.
4. In the same fry pan, add the red wine and cook for 2-3 minutes stirring constantly whilst making sure you’re scraping the bottom of the pan.
5. In the slow cooker, add the lamb, bacon, red wine, onion, garlic, carrots, celery, rosemary, thyme, tomato paste, diced tomatoes, bay leaves and lastly the beef/lamb stock.
6. Cook on low for 6-8 hours.
7. Remove the lamb bone from the slow cooker and shred using two forks. Once shredded return the lamb.
8. Season with salt & pepper.
9. Serve & Enjoy

Recipe Source:

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