Creamy Leg of Lamb Ragu with butterbeans, kale and parmesan
Creamy Leg of Lamb Ragu with butterbeans, kale and parmesan

Creamy Leg of Lamb Ragu with Butter Beans, Kale and Parmesan

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Main Course
Creamy Leg of Lamb Ragu with Butter Beans, Kale and Parmesan
Servings: 4

Ingredients

  • 1 leg of lamb
  • 2 tbsp oil
  • 1 tsp salt
  • 2 onions
  • 1 carrot
  • 4 cloves garlic
  • 2 tbsp tomato puree
  • 1 tin tomatoes
  • 200 ml red wine or water
  • 1 beef stock cube
  • 4 sprigs rosemary
  • 2 tbsp balsamic vinegar
  • 250 ml cream
  • 300 g pappardelle pasta
  • 50 g parmesan

Instructions

  • Heat the oil in the pan. Brown off the leg of lamb, turning to get an even brown all over.
  • Peel and roughly chop the garlic, onion and carrot. Place in the base of the slow cooker. Sit the leg of the lamb in on top.
  • Add in the tomatoes, tomato puree, beef stock cube, water and balsamic vinegar.
  • Pop the lid on and cook on high for 6-8 hours.
  • When cooked, pull the meat apart as it falls off the bone. Discard the bones, along with any fat or sinue.
  • Strain the sauce that the lamb cooked in through a sieve. Pour the sauce into the pan. Reduce down a little, then add the cream. Allow it to simmer gently, then toss in the pulled tender lamb. Finely chop up a little fresh rosemary and sprinkle this in. Taste and adjust the seasoning.
  • Open, drain and rinse the butterbeans.
  • Remove the kale from the stalk, blanch in boiling water and then plunge into cold water to stop the colour fading, and the kale becoming overcooked.
  • Cook the pasta until al dente.
  • Toss the pasta into the sauce. Combine well. Spoon into a warm pasta bowl and garnish with some freshly grated parmesan.
  • Optional: add a gremolata or a pangratatto on top or garnish with fresh flat-leaf parsley

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