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Rich lamb ragu with red wine and herbs

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Warm up from the inside out with this Rich lamb ragu with red wine and herb recipe. This dish is sure to hit the spot.

  • Serves6
  • Cook time6 hour
  • Prep time15 minutes
Rich lamb ragu with red wine and herbs


  • 1 tbs olive oil
  • 1.7kg Coles Australian Slow Cook Lamb Shoulder, bone in
  • Salt and pepper
  • 100g bacon, coarsely chopped
  • 1 brown onion, finely chopped
  • 1 garlic clove, crushed
  • 2 carrots, peeled, finely chopped
  • 1 celery stalk, finely chopped
  • ¾ cup (185mls) red wine
  • 2 x 410g cans Ardmona Rich & Thick Classic Diced Tomatoes with Paste
  • 1 cup (250ml) chicken stock
  • 2 sprigs rosemary
  • 2 sprigs flat-leaf parsley
  • 4 sprigs thyme
  • 2 sprigs oregano
  • Cooked fettuccine, to serve
  • Flat-leaf parsley leaves, extra, to serve

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Heat half the oil in a large frying pan over medium-high heat. Season the lamb with salt and pepper. Cook lamb for 4-5 minutes each side or until browned. Transfer to a plate.
  2. Step 2

    Heat the remaining oil in the pan. Reduce heat to low. Add bacon, onion, garlic, carrot and celery and cook, stirring, for 5-7 minutes or until vegetables start to caramelise. Add the wine. Bring to the boil and cook for 2 minutes. Place lamb in a 5-litre capacity slow cooker. Add the bacon mixture, tomatoes and stock. Stir to combine. Season with salt and pepper. Tie the herbs together with kitchen string and add to slow cooker. Cook on low for 6 hours or until the lamb is tender and falls off the bone.
  3. Step 3

    Remove the lamb from the slow cooker and use 2 forks to shred the meat. Discard the bone. Return lamb to the pot and stir to combine. Divide fettuccine and ragu among serving bowls. Sprinkle with parsley leaves to serve.