Lamb and fennel ragu

Lamb and fennel ragu

4.7 93 rating

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

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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