Transfer cooled lamb ragu to a freezer bag or container. Reduce the heat and simmer for 30- 40 minutes, or until the ragù has thickened. 8. It is important to use the bones (ribs) in this recipe, as they are richer in collagen and the collagen contained in the bones during slow cooking turns into jelly, which gives the brown sauce a more velvety and dense texture. Stir in the red currant jelly and Worcestershire sauce, and then take off the heat and tip into your Freeze for up to 3 months. Pro tip: Add lamb ribs or chops in slow cooking. Your lamb ragu is ready, serve with pasta or on its own with bread and potatoes. Make a double batch, or freeze any leftovers for an easy dinner later on. Transfer mixture to slow cooker, ensuring sauce evenly covers the lamb. Serve hot pasta topped with the lamb ragu. Season with salt and pepper. Slow cook on low heat for 8-10 hours, until the lamb shreds easily. Using 2 forks coarsely shred lamb. https://www.foodlion.com/recipes/slow-cooked-leg-of-lamb-ragu Cook, covered on high for 4 hours (or on slow for 8 hours) or until lamb is very tender. Serve according to Step 5 of Recipe Directions. Freezing lamb ragu: Lamb ragu is super freezer friendly. Add the lamb stock and return the ragù to the boil. Drain. Meanwhile, cook pasta in a large saucepan of lightly salted boiling water following packet instructions.
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