Ingredients:3 lbs (1.4 kg) lamb shoulder or leg, cut into large chunks2 tbsp olive oilSalt and pepper, to taste1 large onion, finely chopped4 cloves garlic, minced2 carrots, sliced2 celery stalks, diced2 tbsp tomato paste2 cups dry red wine (Cabernet Sauvignon or Shiraz works best)1 ½ cups beef broth2 sprigs rosemary3 sprigs thyme2 bay leaves1 tbsp Worcestershire sauce2 tbsp all-purpose flour (optional, for thickening)Fresh parsley, chopped (for garnish)Mashed potatoes, polenta, or crusty bread (for serving)Directions:Season the lamb generously with salt and pepper.In a large skillet, heat olive oil over medium-high heat. Sear the lamb pieces until browned on all sides. Transfer to your slow cooker.In the same skillet, sauté onion, garlic, carrots, and celery for 3–4 minutes until softened. Stir in tomato paste and cook for 1 minute.Pour in the red wine and scrape up any browned bits from the pan. Simmer for 2–3 minutes to let the alcohol cook off.Transfer the mixture to the slow cooker, then add beef broth, rosemary, thyme, bay leaves, and Worcestershire sauce. Stir gently to combine.Cover and cook on LOW for 7–8 hours or HIGH for 4–5 hours, until the lamb is fork-tender and falls apart easily.If the sauce is too thin, mix 2 tbsp flour with ¼ cup water and stir it into the slow cooker. Cook for another 20 minutes until thickened.Serve the lamb with mashed potatoes, creamy polenta, or warm crusty bread. Garnish with chopped parsley.Prep Time: 20 minutes | Cooking Time: 8 hours | Total Time: 8 hours 20 minutesKcal: 490 kcal | Servings: 6 servings
Tender Slow-Cooked Lamb in Rich Red Wine and Herb Sauce
