Diced Lamb In Red Wine Sauce
Tender chunks of slow cooked lamb pieces in red wine sauce. This recipe is easy to make and tastes great with pasta.
Equipment
- 6 lt (6 quarts) Slow Cooker
Ingredients
- 1 tablespoon olive oil
- 900 grams (1.98 pounds) lamb leg fat removed and cut into 2.5 cm (1 inch) cubes
- 100 grams (3.52 ounces) ean bacon diced
- 250 grams (8.81 ounces) brown onion chopped
- 3 garlic cloves finely chopped
- 2 tablespoons plain flour
- 150 ml (5.29 ounces, ⅔ cup) chicken stock
- 150 ml (5.29 ounces, ⅔ cup) red wine
- 1 tablespoon tomato paste
- 2 teaspoons light brown sugar
- 2 sprigs of fresh rosemary
- 250 grams (8.81 ounces) cherry tomatoes
- Salt and pepper
Instructions
- Lightly season the cubed lamb pieces with salt
- Heat the olive oil in a large frying pan and add the lamb. Fry the lamb over high heat, turning the meat until evenly browned. Remove the lamb from pan and transfer to the slow cooker.
- Add the bacon and onion to the frying pan, and cook on medium heat for 5 minutes, or until the onion is lightly browned. Reduce the heat slightly and add the garlic, cook for 2 minutes more. Sprinkle in the flour and mix, while mixing gradually pour in the stock and red wine. Then add the tomato paste, sugar, rosemary and season to taste with salt and pepper. Turn up the heat, and bring the sauce to the boil, while stirring. Turn of the heat.
- Spoon the sauce over the meat in the slow cooker, then add the cherry tomatoes. Cover with the lid and cook on low for 5 -6 hours or on high for 2 ½ - 3 hours or until the lamb is tender.
- Adjust seasoning and serve over pasta.
Nutrition
Serving: 1servingCalories: 234kcalCarbohydrates: 11gProtein: 25gFat: 8gSaturated Fat: 2gCholesterol: 61mgSodium: 457mgPotassium: 516mgFiber: 1gSugar: 5gVitamin A: 244IUVitamin C: 14mgCalcium: 25mgIron: 2mg
Tried this recipe?Let us know how it was!