Lamb Casserole in the Slow Cooker
User Reviews
4.6
48 reviews
Excellent
-
Prep Time
40 mins
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Cook Time
6 hrs
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Total Time
6 hrs 40 mins
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Servings
4
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Calories
897 kcal
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Course
Main Course
Lamb Casserole in the Slow Cooker
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Incredibly tender lamb casserole in the slow cooker, this might be the most undemanding Easter meal you could possibly cook. More time left for baking cakes…
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Ingredients
- 1 lamb shoulder Note 1, boneless; or lamb leg
- all-purpose flour about 2 tablespoons
- 125 Bacon Note 2, cubes, quantity 4.4 oz
- 2 onion medium
- 3 garlic cloves
- 2 tablespoons tomato paste
- 125 dry red wine quantity ½ cup / 4.2 fl. oz
- 2 tablespoons vegetable oil
- 1 teaspoon thyme dried
- 1 teaspoon rosemary dried
- 2-3 bay leaf
- 250 carrot 2-3 depending on size, 8.8 oz
- 750 potato 1.7 lb
- 750 stock preferably low-sodium or unsalted (Note 3, 25 fl. oz / 3 cups
- 2 tablespoons corn starch
- 2-3 tablespoons water cold
- 2 tablespoons Worcestershire sauce
- 1 tablespoon cider vinegar more to taste, or red wine vinegar
- sea salt Note 4, fine
- black pepper Note 4, fine
Instructions
- Cut the meat into large cubes, about 3-4 cm/ 1.5 inch. Dry very well with kitchen paper. Set aside.
- Chop onions and garlic and set them aside separately from the meat. Chop the bacon.
- Heat a Dutch oven or another heavy-bottomed pan. Add bacon. There is no need for oil, the bacon will render its fat. Cook for 2 minutes, stirring.
- Add onions and garlic, stir well and cook for another 3 minutes. Add tomato paste, stir well for 1 minute.
- Deglaze the pan with the red wine, scraping the bottom as well, for about 1 minute. Pour the contents of the pan into the slow cooker.
- Wipe the pan clean with kitchen paper, be careful, it’s hot!
- Place one batch of the meat cubes in a bowl, add a little of the flour, and toss well.
- Heat 1 tablespoon oil in the Dutch oven. Fry the meat pieces in 2 or 3 batches until golden, about 3-4 minutes per batch, turning the meat a few times in between. Only flour the next batch of meat just before it goes to the pan and add a little more of the oil between the batches. Don’t overcrowd the pan or the meat will stew instead of searing. Transfer all the meat to the slow cooker.
- Peel the potatoes and the carrots. Cut them into larger chunks. Place in the slow cooker.
- Add thyme, rosemary, 2-3 bay leaves, salt, pepper, and stock. The amount of salt you need depends on the stock (Note 4).
- Turn on the slow cooker and cook for about 6 hours on high and about 8 hours on low.
- Once the meat and the potatoes are as tender as you want them to be, mix the corn starch and the water to obtain a thick paste. Whisk the slurry into the gravy. If the slow cooker is on high, the sauce will thicken almost instantly. If not, cover the pot again and simmer for about 5-10 minutes more until the sauce thickens.
- Adjust the taste with salt, pepper, Worcestershire sauce, and vinegar.
Notes
- If the meat still has the bone in, look for a piece weighing about 1.3-1.4 kg/ 3 lbs, a little more or less is ok. Cut the meat off the bone and use the bone to make stock.
- It is preferable to use bacon cubes and not rashers. You can also buy a piece of bacon and chop it yourself.
- I had homemade lamb stock. Chicken or beef stock can be used instead.
- The amount of salt you need depends very much on the stock you are using. It is preferable to use low-sodium or unsalted stock, just to be sure that the gravy is not overly salted. My homemade stock is not overly salted, so I take about 1 teaspoon fine sea salt in the beginning and adjust the taste at the end. Bought stock is usually much saltier, so you will have to be careful there, add less at the beginning. Taste the sauce during the last hour of the cooking time and decide then if the gravy needs more salt.
Nutrition Information
Show Details
Serving
1/4 of the dish
Calories
897kcal
(45%)
Carbohydrates
69g
(23%)
Protein
72g
(144%)
Fat
34g
(52%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
21g
(124%)
Cholesterol
197mg
(66%)
Sodium
1413mg
(59%)
Fiber
8g
(32%)
Sugar
12g
(24%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 897 kcal
% Daily Value*
| Serving | 1/4 of the dish | |
| Calories | 897kcal | 45% |
| Carbohydrates | 69g | 23% |
| Protein | 72g | 144% |
| Fat | 34g | 52% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 21g | 124% |
| Cholesterol | 197mg | 66% |
| Sodium | 1413mg | 59% |
| Fiber | 8g | 32% |
| Sugar | 12g | 24% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.6
48 reviews
Excellent
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