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Slow Cooked Lamb with Red Wine Sauce

4

Serves

20 minutes

Prep Time

6 - 8 hours

Cook Time

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Ingredients

Slow Cooked Lamb with Red Wine Sauce

  • 1.2kg half leg of lamb
  • Garlic salt and freshly ground black pepper
  • 1 tablespoon cooking oil
  • 2 carrots - peeled and diced
  • 1 rib celery - diced
  • 1 onion - diced
  • 3 cloves garlic - crushed
  • 2 tablespoons tomato paste
  • 1 teaspoon dried thyme
  • 1 cup red wine
  • 1 cup beef stock
  • 2 bay leaves
  • 1 tablespoon cornflour mixed with 2 tablespoons water

Method

Slow Cooked Lamb with Red Wine Sauce

  • Season the lamb well with garlic salt and pepper. Heat the oil in a frying pan and sear the lamb in batches. Place into the slow cooker.
  • To the same pan, add the carrot, celery and onion. Sauté for 3 - 4 minutes.
  • Add in the garlic, tomato paste and thyme. Cook for a further minute.
  • Deglaze the pan with the red wine, stirring to incorporate all the cooked bits on the bottom of the pan.
  • Add in the beef stock and bring to a simmer. Pour the sauce into the slow cooker with the bay leaves.
  • Cook on high for 6 hours or low for 8 hours.
  • When the lamb is fork tender, drain the liquid through a sieve into a saucepan.
  • Bring the sauce to a simmer for a few minutes. Add in the cornflour slurry and stir until thickened.
  • Pull the lamb apart and serve with the red wine sauce.