Slow Cooker Lamb in Red Wine Sauce
This tender and succulent lamb with red wine sauce is the most elegant dinner you can make in your slow cooker.
Servings: 6
Equipment
- This is an affiliate link.Slow Cooker
Ingredients
- 1kg / 2 lbs half leg of lamb (bone in or boneless) or lamb shoulder
- salt and pepper
- 1 tbsp This is an affiliate link.olive oil
- 1 carrot diced
- 1 onion chopped
- 2 cloves garlic
- 125ml / 1/2 cup dry red wine Merlot, Cab Sauv or anything you like
- 125ml / 1/2 cup beef stock
- 1 tbsp tomato paste
- 1/2 tsp dried thyme or rosemary
- 2 This is an affiliate link.bay leaves
- 1 tbsp corn starch/cornflour
Instructions
- Pat the leg of lamb dry with paper towel, then season generously with salt and pepper. Heat 1 tbsp of olive oil in a large frying pan and brown the lamb all over. Transfer to a slow cooker.
- To the same pan, add the chopped onion and diced carrot, cook for 5 minutes over low heat, then add the sliced garlic and cook briefly for a few seconds to avoid burning, then deglaze with the red wine and scrape the bottom of the pan to release the burnt bits into the sauce. Add the beef stock, the tomato paste and the thyme, stir to combine and take off the heat.
- Pour the mixture over the lamb together with the bay leaves and cook on LOW for 8 hours or on High for 6 hours.
- Remove the meat from the slow cooker and keep warm. Add the cornstarch to the pan juice and simmer until thickened. Gently pull the lamb apart with two forks into large chunks before serving with the red wine sauce.
Nutrition
Calories: 183kcal | Carbohydrates: 6g | Protein: 21g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 61mg | Sodium: 518mg | Potassium: 406mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1745IU | Vitamin C: 3mg | Calcium: 20mg | Iron: 2mg