Slow Cooker Lamb Ragu with Pappardelle

This Slow Cooker Lamb Ragu recipe is the ultimate comfort food! Lamb shanks cook low and slow until they’re fall-apart tender, then get shredded into a flavour-packed sauce with peppers, garlic, herbs, stock and red wine before being paired with fresh pasta. Unlike the thick, rich sauce in my spaghetti bolognese, the sauce here is intentionally quite light and thin, coating every strand of pasta without leaving the finished dish feeling too heavy.

I’ve made this lamb shank ragu so many times and somehow never shared the recipe, which honestly feels a little unfair because it’s far too delicious to keep to myself! I love cooking with lamb, using it in everything from my lamb shish kebab recipe to my moussaka and Welsh cawl, but this lamb shank ragu is one of my favourite meals for autumn and winter. 

After several hours in the slow cooker, the lamb becomes unbelievably tender and practically falls away from the bone. Once shredded and stirred back into all those lovely cooking juices, it soaks up even more flavour and creates the most delicious sauce for pasta. Serve it tossed through fresh pappardelle or tagliatelle with a little parsley on top for a cosy, comforting dinner that the whole family can enjoy!

Ingredients and Notes

Please be sure to scroll down to the recipe card for the complete ingredient list and details.

• Lamb Shanks: Bone-in lamb shanks work best here, becoming incredibly tender and easy to shred after several hours in the slow cooker. 
• Olive Oil: Easily coats the lamb shanks to season with salt and pepper before browning in the pan.
• Veg: Onion and peppers form the base of the sauce, while fresh garlic adds plenty of savoury flavour. 
• Balsamic Vinegar: This adds acidity and a subtle sweetness while helping deglaze the pan. 
• Tomato Paste: This adds concentrated tomato flavour and a little richness without turning this into a thick tomato-based ragu. 
• Red Wine: A small bottle of red wine adds depth to the sauce. If you prefer not to cook with wine, simply replace it with additional stock.
• Lamb Stock: This forms the base of the light sauce. You can use prepared lamb stock, a stock cube or bone broth.
• Seasonings: Paprika and oregano keep things simple while adding warmth and savoury flavour. Season the lamb with salt before searing, too. 
• For serving: Salted butter, fresh parsley, parmesan and wide noodle pasta (like this Pappardelle or Tagliatelle)

Variation

• Include Tinned Chopped Tomatoes for a 'saucier' sauce: If you like a more substantial sauce, simply add some tinned tomatoes (or tomato passata) to bulk it out a little and create a more tangible sauce.

How to Make Slow Cooker Lamb Ragu

1. Sear the lamb. Season the lamb shank well with olive oil and salt, and sear it on all sides until a nice crust forms. 
2. Combine ingredients. Place the lamb over the onion, peppers, and garlic in a slow cooker.

3. Deglaze. Add the balsamic and tomato paste to the pan with the lamb juices, and deglaze the pan, scraping the browned bits from the bottom. These add so much flavour! Pour in the wine, and simmer to cook off the alcohol. 
4. Create the sauce: Add the reduced, de-glazing liquid into the slow cooker along with the lamb stock (or bone broth).

5. Cook. Heat on Low (or High if pressed for time), cover, and cook until the lamb shreds easily. 
6. Serve. Shred the lamb, skim fat off the top of the sauce, and stir through fresh pasta. Garnish with fresh parsley, and enjoy!

Serving Suggestions For Lamb Ragu

I love serving lamb ragu with fresh pappardelle because the ribbons are perfect for catching the shredded lamb and flavourful sauce. Tagliatelle or another wide pasta also works well. Serve with a simple green salad, honey roast carrots and parsnips, or a bread boule (toasted with some garlic butter!) on the side.

I've also suggested to my Gran that she could easily serve it with mashed potato, chips or cous cous because she doesn't like eating noodles. It's a really versatile dish that delivers on flavour, no matter how it's served.

Of course, you can never go wrong with syrup sponge or caramel shortbread bars for dessert, either!

Make-Ahead & Storage

This lamb ragu is perfect for making ahead and actually tastes even better once the flavours have had time to develop. Let leftovers cool completely before transferring them to an airtight container. 

• Refrigerate: Store leftover lamb ragu in an airtight container in the fridge for up to 3 days. 
• Freeze: Freeze the ragu without the pasta for up to 3 months. Thaw overnight in the fridge before reheating.
• Reheat: Warm leftovers gently on the hob or in the microwave until piping hot, adding a splash of stock or water if needed.