Slow Cooker Lamb in Red Wine Sauce
Ingredients
2 lbs. half leg of lamb or lamb shoulder                                  Â
Salt and pepper                                                                              Â
1 Tblsp olive oil                                                                               Â
1 carrot diced                                                                                  Â
1 onion chopped                                                                            Â
2 cloves garlic
½ cup red wine, Merlot, Cab Sauv
½ cup beef stock
1 Tbsp tomato paste    Â
½ tsp dried thyme or rosemaryÂ
2 bay leaves
1 Tbsp corn starch /flour
Preparation
Pat lamb dry with paper towels, then season generously with salt and pepper.Â
Heat 1 Tbsp olive oil in a large frying pan and brown all over. Transfer to slow cooker.
To the same pan, add the onion and carrot, cook 5 minutes over low heat, then add garlic and cook for a few seconds to avoid burning, then deglaze the pan with the red wine and scrape the bottom of the pan to release the bits. Add the beef sock, tomato paste, and thyme, stir to combine. Remove from heat.
Pour the mixture over the lamb. Add the bay leaves. Cook on low for 8 hours or 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 2 forks into large chunks before serving with the red wine sauce.