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Lamb and fennel ragu

Lamb and fennel ragu
4.7 94 rating
Prep. 25 min
Total 4 h 35 min
4 portions
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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

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Also featured in

Slow Cooking 10 Recipes
Australia and New Zealand

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