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Slow cooker Lamb Ragout
Servings 6
INGREDIENTS:
1.2 kg leg of Lamb
2 x 410g tins of tomatoes
1 litre chicken stock
1 packet of French Onion casserole mix
2 small onions
Half cup of red wine
2 teaspoon sugar
410g can of tinned potato
410g can of carrots
1.5 cups frozen peas and beans
2 cups diced pumpkin
1 cup risoni pasta
INSTRUCTIONS:
Place the lamb, tomatoes, chicken stock, casserole mix, onions, wine & sugar in slow cooker
Cook on low for 8 hours
Add the risoni & the veggies for the last hour of cooking
Any bone in the lamb will easily slide out at end of cooking, & meat can be shredded and returned into the mix.
Question: What can I substitute for red wine?
Answer: You can leave it out.
Question: Do you take the leg of lamb out and shred it at the end please?
Answer: No it just fell apart as I was stirring in the veggies. I was able to take the bones out and the meat fell apart.
Slow cooker Lamb Ragout
