If you ever have the sensation that you are tired of eating same old stuff, same old meats, try this recipe! Lamb meat it’s not something we eat on a regular basis (a cultural thing probably), but occasionally it’s so refreshing to get out of your comfort zone. So I put my slow cooker to action at noon and had the dinner ready in the evening, such a great idea!
Slow cooked lamb shoulder
Servings: 3
Equipment
- Slow cooker
- Cooking twine
Ingredients
- 1 leg part of a lamb shoulder with bone
- 2 yellow onions
- 3 garlic cloves
- 350 ml hot water
- 200 ml red dry wine
- 35 g low fat butter
- 2.5 tbsp all-purpose flour
- 4 stems thyme fresh or dried
- 5 stems rosemary fresh or dried
- 2-3 puffs olive oil
- 1 tsp salt
- 1 cube beef stock
Instructions
- Tie the meat with cooking twine. This way, the meat will keep all its juice inside when you roast it and it will remain attached to the bone, even if the slowcooking process will cook it extremely well.
- Heat up a frying pan, spray the olive oil and roast the meat on all sides until it has brown areas. Turn the heat off.
- Disolve the beef stock cube into the hot water.
- Add the butter to a small pot and met it on low heat. Gradually add the flour and then add the beef stock little by little while whisking the butter-flour mix. Add the wine and leave to boil together for a couple of minutes. Add the salt and turn off the heat.
- Peel the onions and garlic cloves and cut them into large slices, then add them to the slowcooker pot.
- Add the herbs on top of the onions, then the lamb on top of them.
- Add the sauce to the pot, set the lid on and turn on the slowcooker, set it to low and cook for 8 hrs.
- Remove the twine and leave to rest without the lid for 10 minutes before serving.
- Remove the herbs. If you don't like the onions you can remove them as well and reduce the remaining sauce or use it like this.
- Serve with mashed potatoes if you like or green beans saute.
