– Small half-leg of lamb, bone in
– 1 large bottle passata*
– 1 -2 cups of any stock*
– 1 cup red or white wine (optional)*
– 3 teaspoons Worstershire sauce
– 3 teaspoons of dried oregano (or any combination of Italian herbs, to taste)
– 2 carrots, grated finely
– 1 onion, chopped finely
– 2 cloves garlic
– black pepper
– ½ cup grated parmesan
* Liquid quantities are approximate, you may need more or less depending on the size of the pot, the size of the lamb, etc.
– Place lamb, garlic and herbs in a deep crock pot or saucepan and add enough passata, stock, sauce and wine to cover the lamb fully.
– Simmer, covered, on very low heat for approximately 2-3 hours, or until the meat is very tender. Add additional liquid if necessary.
– Refrigerate for several hours, to allow fat to settle on top. When cool, remove layer of fat from the top.
– Remove the bone, pulling any remaining meat off the bone and returning the meat to the pot.
– Add carrots and onion to the pot.
– Return the pot to very low heat and simmer, covered, for 3-4 hours, or until the meat has turned into threads. Add additional liquid if the meat is too dry.
– Stir through a little cheese and black pepper just before serving.
– You can use boned lamb or diced lamb for convenience, but I feel the bone adds flavour.
– Cooking time is very approximate, and will depend on the size of the roast and the cooking temperature. If you want to speed up the process, cut the lamb into large chunks. If you are running out of time, you can “encourage” the meat to fall to threads by pulling it apart with two forks when it is tender. There is no harm in reheating the ragu if it is ready earlier than you need.
– Refrigeration and skimming the fat is optional, but results in a less fatty ragu.
– The lamb needs to remain covered in liquid while simmering. If it is getting too dry, add more passata, wine, stock or water.
– The finished ragu should be thick, not watery, but not dry. If it is too dry for your taste, allow to simmer with the lid off for the last 30 minutes or so,