Dinner for 6
Rosemary Lamb Ragu
Braised lamb cooks with tomatoes, wine, rosemary, and vegetables in a slow cooker before being tossed with tender pappardelle.
$26.80for 4 servings
$6.70 per serving$26.80 for 4
Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.
Photo: recipetineats.com
- 235 minstart to table
- Involveddifficulty
- 6servings as written
- $$$$typical cost tier
ItalianHigh-proteinFamilyDinnersSlow cookerSpring
What it costs
Pick your city to see which ingredients are on sale
| Ingredient | Amount | Cost |
|---|---|---|
| Lamb$9.99/lb typical | 2.75 lb | $27.52Typical price |
| Onions$1.29/lb typical | 0.4 lb | $0.52Typical price |
| Celery$2.29 each typical | 0.25 | $0.43Typical price |
| Carrots$1.09/lb typical | 0.2 lb | $0.21Typical price |
| Garlic$0.75 each typical | 3 | $2.25Typical price |
| Mint, dill, rosemary, thyme and other fresh herbs$1.99 each typical | 0.25 | $0.52Typical price |
| Canned tomatoes$0.08/oz typical | 16 oz | $1.29Typical price |
| Broth or stock$0.07/oz typical | 14 oz | $1.01Typical price |
| Parmesan$0.55/oz typical | 0.25 oz | $0.14Typical price |
| Total for the servings shown | $40.20 | |
Pantry staples you likely have
Salt and pepperOlive and cooking oilDried herbs, spices and seasoning blendsWine, beer and spirits
Not included in the cost.
Ingredients
- 1 1/4 kg / 2.5 lb boneless lamb shoulder
- 1 tsp cooking salt / kosher salt
- 1/4 tsp black pepper
- 2 tbsp olive oil
- 1 onion
- 2 celery sticks
- 1 large carrot
- 3 large garlic cloves
- 1 tbsp rosemary
- 5 sprigs x 10cm/4" rosemary
- 2 bay leaves
- 1/4 cup tomato paste
- 1 1/2 cups red wine
- 400 g / 14 oz canned crushed tomato
- 1 1/2 cups chicken stock/broth
- 2 beef stock cubes
- 1/2 tsp black pepper
- 3/4 tsp cooking salt / kosher salt
- 1 tbsp cooking salt / kosher salt
- parmesan for serving (optional)
Steps
- Cut the lamb into 2-inch pieces and chop the onion, celery, carrot, and garlic.
- Heat olive oil in a large skillet over medium-high heat and brown the lamb for 10 minutes.
- Add the lamb, vegetables, garlic, rosemary, bay leaves, tomato paste, wine, crushed tomatoes, broth, and stock cubes to a 6-quart slow cooker.
- Cook on high for 3 hours 25 minutes until the lamb reaches at least 145 F and shreds easily.
- Remove the bay leaves and rosemary stems, then shred the lamb into the sauce.
- Boil the pappardelle in salted water for 10 minutes, drain it, and toss it with the ragu.
Swaps
- Carrots for Sweet potatoesabout $0.20/lb more at typical prices
- Onions for Red onionsabout $0.20/lb more at typical prices
Main ingredient on sale this week? See what to make with lamb on sale.
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