Slow cooked lamb in red wine recipe that tells you how to make this tender lamb recipe by both slow cooker and oven method. This lamb in red wine recipe has been made in my home for the last two decades. One of the best Easter recipe ideas, sunday roast, midweek comfort food and great for summer! Yes, as in the summer I often crave what feels like a Sunday roast, but do not want my house to feel overbearingly hot with ovens on.
This slow cooked lamb in red wine, goes a long way. Using Lamb shoulder also makes it a lot more affordable than a leg of lamb. Lamb shoulder has plenty of meat on it, so when you cook this slow cooked lamb in red wine, in a slow cooker then it literally falls off the bone, as you will see in the video!
It is also super easy to make, and really is a fabulous lamb recipe that takes no time to put together. You just let your slow cooker do the work!
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slow cooked Lamb In Red Wine
- Total Time: 6 Hours 10 Minutes
- Yield: 4 1x
Description
Slow cooked lamb in red wine recipe that tells you how to make this tender lamb recipe by both slow cooker and oven method. This lamb in red wine recipe has been made in my home for the last two decades. One of the best Easter recipe ideas, sunday roast, midweek comfort food and great for summer! Yes, as in the summer I often crave what feels like a Sunday roast, but do not want my house to feel overbearingly hot with ovens on.
This slow cooked lamb in red wine, goes a long way. Using Lamb shoulder also makes it a lot more affordable than a leg of lamb. Lamb shoulder has plenty of meat on it, so when you cook this slow cooked lamb in red wine, in a slow cooker then it literally falls off the bone, as you will see in the video!
Ingredients
- 1 kg Lamb Shoulder Trimmed of excess fat
- 1/2 Bulb Garlic. Chop large cloves smaller
- Small bunch of Rosemary torn into sprigs (see video)
- Salt & Pepper
- 1 Celery Stick Chopped Chunky
- 1 Large Carrot Chopped Chunky
- 1 Red Onion Sliced Thick
- I Leek Cut Thick
- 1/2 Bottle of Good Quality Red Wine
- 1 Can Chopped Tomatoes
- 2 Bay Leaves
Instructions
Trim the lamb of excess fat.
Make a few (about 12) incisions in the top of the joint. In the incisions place a clove of garlic and a sprig of rosemary. Add salt and pepper over the top and then place in the slow cooker or casserole (for oven if using).
Then add the celery, carrot, onion, leek and tuck the bay leaves in. Place the wine around the edge and then the tomatoes. Place a lid on and turn the slow cooker to high and cook for 6 hours.
If using an oven instead of a slow cooker. Place the lidded casserole into the oven at around 170 degrees centigrade for around 4.5 – 5 hours.
Every once in a while stir and check that either the slow cooker or casserole (if in the oven) is not drying out. Slow Cookers tend to be better at retaining moisture. If your casserole in the oven is drying out, add a little stock or water.
Once cooked, you can place the meat on a board carefully. Trust me it will be about falling apart! Remove the bone, and the rosemary sprigs from the top. Then shred the meat with two forks. The video shows this. You can then retain the vegetables and leave them chunky and serve over the top of the lamb, or I also like to take some and blitz it in a food processor to make a sauce. I then do part sauce and part chunky vegetables over it. The video shows this better.
Notes
Serve with creamy mash, roast potatoes and some lovely green vegetables.
- Prep Time: 10 Minutes
- Cook Time: 6 Hours
- Category: Dinner
- Method: Slow Cook
- Cuisine: British
Nutrition
- Serving Size: 1/4
- Calories: 532
- Sugar: 9.8g
- Sodium: 449.5mg
- Fat: 17.6g
- Saturated Fat: 6.2g
- Unsaturated Fat: 1.8g
- Trans Fat: 0g
- Carbohydrates: 24.1g
- Fiber: 5g
- Protein: 52.5g
- Cholesterol: 165mg
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