Lamb Ragu a Boob To Food Fast and Slow Recipe

This nourishing one-pot favourite from @boobtofood is loaded with GOOD BONES brothy goodness. Packed with flavour and slow-cooked nutrients, it’s perfect for babies, toddlers, and the whole family.

Ingredients

  • 1.4 kg lamb shoulder, bone in

  • 2 tsp olive oil (for cooking)

  • 1 brown onion, finely chopped

  • 2 carrots, diced

  • 2 stalks celery, diced

  • 4 cloves garlic, minced or grated

  • 6 sprigs fresh thyme or rosemary, stalks removed

  • 2 tbsp tomato paste

  • 1 tbsp apple cider vinegar

  • 500 ml GOOD BONES Beef Broth

  • 400 g tinned diced tomatoes

  • Optional: 1 tbsp Cell Squared organ powder

  • 2 tsp salt

  • 1 lemon, zest only

  • 1 tbsp balsamic vinegar

  • 2 tsp honey (omit for children under 12 months)

To serve: cooked pasta, grated parmesan, chopped parsley or gremolata

Oven Method

  1. Preheat oven to 150°C (fan-forced).

  2. Heat olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Brown the lamb well on both sides, then remove and set aside.

  3. In the same pot, sauté onion, carrot, celery and garlic for 5–7 minutes until softened.

  4. Stir in tomato paste and cook for 1 minute, then deglaze with apple cider vinegar.

  5. Add diced tomatoes, GOOD BONES Beef Broth, herbs, and organ powder if using. Return lamb and any juices to the pot. Sprinkle with salt and lemon zest.

  6. Cover with a lid and transfer to the oven. Cook for 3½–4 hours, or until lamb is falling apart.

  7. Remove the bone, shred the lamb into the sauce, then stir in balsamic vinegar and honey. Adjust seasoning to taste.

  8. Serve with pasta, grated parmesan and parsley or gremolata.

Slow Cooker Method

  1. Brown lamb in a pan (recommended), then remove and set aside.

  2. In the same pan, sauté onion, carrot, celery and garlic for 5–7 minutes until softened.

  3. Stir in tomato paste and cook for 1 minute, then deglaze with apple cider vinegar.

  4. Transfer everything to the slow cooker with diced tomatoes, GOOD BONES Beef Broth, herbs, lemon zest, and organ powder if using.

  5. Cook on LOW for 8–10 hours or HIGH for 5–6 hours until lamb is tender.

  6. Shred the lamb into the sauce, stir through balsamic vinegar and honey, and adjust seasoning to taste.

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