Incredibly tender lamb casserole in the slow cooker - this might be the most undemanding Easter meal you can cook. That means more time for baking cakes…
This slow cooker lamb casserole is comfort food at its best - melt-in-your-mouth lamb pieces smothered in a rich, delicious gravy with potatoes and carrots. It's so easy to make, and you’ll want to cook it again and again.
And if you don’t have a crock pot, try this Irish Lamb Stew with Potatoes; the recipe is similar, but it’s cooked on the stovetop. Or make this hearty and fragrant Lamb and Rice Recipe.
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Tony: Wonderful comments covering all we need to know and then some! Your pics and explanations are so comprehensive. Thank you so much. Easily the best on the entire net!!
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Recipe ingredients
Lamb: I’ve used both boneless leg and shoulder of lamb over the years to make the casserole and never noticed any difference. If you can only get a piece with the bone in (like I sometimes do), cut the meat off the bone and use the bone to make lamb stock.
- You will need about 2.2 lbs/ 1 kg. If the piece has bone-in, buy one weighing about 3 lbs/ 1.4 kg. A little more or less is perfectly ok.
Bacon: Bacon rashers are not very suitable; if you cannot get bacon cubes, buy a whole piece of bacon and cut it into cubes.
Liquids: Dry red wine and lamb stock. If you don’t have lamb stock, chicken or beef stock is fine as well.
See the recipe card for full information on ingredients and quantities.
How do you make a lamb casserole in a slow cooker?
Step 1: Cook bacon without adding oil; it will render its fat (2 minutes).
Step 2: Add onions and garlic and cook for another 3 minutes until softened.
Step 3: Add the tomato paste, then deglaze the pan with red wine. Pour everything into the slow cooker. Wipe the pan clean.
Step 4: Cut the meat into large cubes and pat them dry with paper towels.
Step 5: Place a batch of meat cubes in a bowl and coat with flour, tossing well to coat evenly.
Step 6: Cook the floured meat cubes in 2 or 3 batches. Transfer to the slow cooker. Add chopped potatoes and carrots.
Step 7: Add the remaining ingredients except for the cornstarch. Adjust salt.
Step 8: Cook on high for about 6 hours or on low for about 8 hours, until tender. Thicken with the cornstarch slurry.
Slow cooker cooking times
Cooking times can vary depending on your slow cooker, so it’s best to check the instructions for your model. Mine takes about 6 hours on high for this lamb stew, but I’ve seen recipes suggesting just 3–4 hours. In my case, after 4 hours, it wasn’t even close to done.
Check the stew after 4 hours on high or 6 on low. If the meat and potatoes are tender, it’s ready. Just thicken the sauce and serve. But don’t be surprised if it needs more time.
The meat cut also matters - some are tougher and need longer.
Storage
The slow cooker lamb stew keeps well in the fridge for about 4-5 days. It gets better every time you reheat it.
You can also freeze the casserole for up to 3 months. Defrost in the fridge and reheat very well before serving.
How to serve lamb casserole?
You won’t need a starchy side - the potatoes are already in the dish. Still, I love stew with a slice of bread - just a childhood habit. Try mashing the potatoes a bit on your plate to soak up the sauce. So good!
As for veggies, there are plenty of great options. I especially love serving this with Buttered Peas, French-Style Green Beans, Brussels sprouts, a fresh Cucumber Salad with Oil and Vinegar, or a simple green salad.
Lamb Casserole in the Slow Cooker
Equipment
- Dutch oven or another heavy-bottomed pan
- Slow cooker
Ingredients
- 2.2 lbs boneless lamb shoulder or leg, Note 1
- 2 tablespoons all-purpose flour a bit more if required
- 4.5 oz bacon cubes Note 2
- 2 medium onions
- 3 garlic cloves
- 2 tablespoons tomato paste
- ½ cup dry red wine
- 2 tablespoons vegetable oil
- 9 oz carrots 2-3 depending on size
- 1.7 lbs potatoes
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2-3 bay leaves
- 3 cups stock low-sodium Note 3
- 2 tablespoons cornstarch
- 2-3 tablespoons cold water
- 2 tablespoons Worcestershire sauce
- 1 tablespoons cider or red wine vinegar, more to taste
- fine sea salt and ground black pepper Note 4
Instructions
- Preparations: Cut the meat into large cubes, about 1.5 inches/ 3-4 cm. Pat dry thoroughly with paper towels and set aside. Chop the onions and garlic and set them aside separately from the meat. Chop the bacon.2.2 lbs boneless lamb shoulder + 2 medium onions + 3 garlic cloves + 4.5 oz bacon cubes
- Sauté ingredients: Heat the pan over medium heat. Add the bacon - no oil needed, as it will render its own fat. Cook for 2 minutes, stirring occasionally. Add the onions and garlic. Stir well and cook for another 3 minutes until softened.
- Deglaze: Stir in the tomato paste and cook for 1 minute. Deglaze the pan with the red wine, scraping the bottom to loosen any browned bits. Cook for about 1 minute.2 tablespoons tomato paste + ½ cup dry red wine
- Add to slow cooker: Pour the contents of the pan into the slow cooker. Carefully wipe the pan clean with kitchen paper - it will be hot.
- Flour lamb: Place a batch of meat cubes in a bowl and coat with a little flour, tossing to coat evenly.2 tablespoons all-purpose flour
- Sear lamb: Heat 1 tablespoon of oil in the clean Dutch oven or pan. Sear the floured meat cubes in 2 or 3 batches until golden brown, about 3–4 minutes per batch, turning the meat occasionally. Only flour each batch just before frying, and add a little more oil between batches if needed. Avoid overcrowding the pan to prevent the meat from stewing. Transfer all the seared meat to the slow cooker.
- Peel and chop the carrots and potatoes into large chunks, then add them to the slow cooker.9 oz carrots + 1.7 lbs potatoes
- Fill the slow cooker: Add thyme, rosemary, 2–3 bay leaves, salt, pepper, and the stock. Adjust the salt depending on how salty the stock is.1 teaspoon dried thyme + 1 teaspoon dried rosemary + 2-3 bay leaves + fine sea salt and ground black pepper + 3 cups stock
- Slow cook: Turn on the slow cooker and cook for about 6 hours on high or 8 hours on low, until the meat and vegetables are tender.
- Thicken the sauce: Once everything is tender, mix the cornstarch with cold water to form a slurry. Whisk the slurry into the gravy. If the slow cooker is on high, the sauce will thicken almost immediately. If it’s on low, cover and cook for another 5–10 minutes until thickened.2 tablespoons cornstarch + 2-3 tablespoons cold water
- Adjust the taste with more salt, pepper, Worcestershire sauce, and a splash of vinegar, if desired.2 tablespoons Worcestershire sauce + 1 tablespoons cider + fine sea salt and ground black pepper
Notes
- Lamb: If the meat still has the bone in, look for a piece weighing about 1.3–1.4 kg (around 3 lbs); a little more or less is fine. Cut the meat off the bone and use the bone to make stock.
- Bacon: It’s preferable to use bacon cubes or pancetta rather than rashers. Alternatively, you can buy a piece of bacon and chop it yourself.
- Stock: I used homemade lamb stock, but chicken or beef stock works just as well.
- Salt: The amount of salt needed depends greatly on the stock you are using. It’s best to use low-sodium or unsalted stock to avoid an overly salty gravy. My homemade stock isn’t very salty, so I usually start with about 1 teaspoon of fine sea salt and adjust the seasoning at the end. Store-bought stock is often much saltier, so be cautious—add less salt at first. Taste the sauce during the last hour of cooking and decide then if it needs more salt.
tony says
wonderful comments covering all we need to know and then some!
your pics and explanations are so comprehensive
--thank you so much.
easily the best on the entire net!!
Adina says
That is so nice to hear! Thank you, Toni.
PreissDog says
I made this last night and it was great (during a blizzard). I used turkey bacon and a mix of lamb and beef (market only had a small bit of lamb stew meat). The sauce is fantastic. We had it over orzo noodles. I also added mushrooms which made it liquidy. I double the cornstarch to thicken the sauce and it came out great. I'll make this again some time. Goes great with Murphys Stout.
Adina says
Hi, that sounds great and it's the perfect food during a blizzard. Mushrooms sound delicious.
mjskitchen says
The lamb does look quite tender and delicious. What a great recipe.