Lamb and fennel ragu

Lamb and fennel ragu

4.7 96 ratings

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

Energy 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...

Lamb ragù with watercress and mint pesto (TM6, Mark Southon)

4h 35min

Beef brisket chilli con carne

7h

Beef and mushroom stroganoff

40min

Turkey rissoles and kale slaw

30min

Pine nut and currant rissoles (Mark LaBrooy)

55min

Braised Lamb Shanks

3h 35min

Chicken chasseur (Skinnymixers)

1h 50min

Lamb shanks with risoni and feta

3h 50min

Beef cheek Bourguignon

5h 25min

Sticky chicken

24h 35min

San choy bau (Matt Sinclair)

30min

Creamy coconut chicken curry (TM6)

30min