Ingredients:

  • 2 lbs lamb shoulder, trimmed of excess fat and cut into 1-inch chunks
  • 1 tbsp extra virgin olive oil
  • 1 tsp sea salt
  • ½ tsp cracked black pepper
  • 1 large yellow onion, diced
  • 4 cloves garlic, minced
  • 3 large carrots, cut into thick rounds
  • 1.5 lbs baby gold potatoes, halved
  • 2 stalks celery, sliced
  • 1 cup dry red wine
  • 3 cups low-sodium beef stock
  • 2 tbsp tomato paste
  • 2 sprigs fresh rosemary
  • 3 sprigs fresh thyme
  • 1 bay leaf

Instructions:

  1. Pat the lamb chunks dry with paper towels and season with salt and pepper.
  2. Heat olive oil in a cast-iron skillet over medium-high heat. Sear the lamb in batches until a deep brown crust forms on all sides, then transfer the browned meat to the slow cooker.
  3. In the same skillet, add the diced onion and celery. Sauté for 3-4 minutes until translucent.
  4. Stir in the minced garlic and tomato paste, cooking for 1 minute until the paste turns a deep brick red.
  5. Pour in the red wine, scraping the bottom of the pan to release the caramelized bits (fond).
  6. Pour the wine mixture over the lamb in the slow cooker.
  7. Add the potatoes, carrots, rosemary, thyme, and the bay leaf to the pot.
  8. Pour the low-sodium stock over the top until ingredients are submerged.
  9. Cover and cook on low for 8 hours or on high for 4 hours until the lamb is fork-tender.