Skip to main content Search
Lamb and fennel ragu

Lamb and fennel ragu
4.7 96 ratings
Prep. 25 min
Total 4 h 35 min
4 portions
Sign up for free

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

Like what you see?

This recipe and more than 100 000 others are waiting for you!

Register for our 30-day free trial and discover the world of Cookidoo®. No strings attached.

Sign up for free More information

Also featured in

Slow Cooking 10 Recipes
Australia and New Zealand

You might also like...

Show all

Jo Whitton's Wholesome meatball soup

4.6(377)

50 min

Beef tacos

4.4(637)

25 min

Creamy chicken curry and rice

4.7(397)

45 min

Chicken teriyaki (Skinnymixers)

4.6(1.8K)

20 min

Hoisin pork bowl

4.6(421)

45 min

Lamb Moussaka

4.3(238)

1 h 30 min

Quick chicken curry

4.2(338)

35 min

Creamy coconut chicken curry (open cooking)

4.6(232)

30 min

Use-it-up shepherd’s pie jacket potatoes

4.3(3)

2 h 10 min

Meatballs with chilli cheese potatoes

4.4(37)

1 h

Beef fajitas

4.6(360)

30 min

Moroccan chicken with couscous

4.5(185)

1 h 5 min

 Show all