Lamb Casserole in the Slow Cooker

lamb casserole in slow cooker in a vintage pot.

4.63 from 24 votes

Lamb Casserole in the Slow Cooker

Incredibly tender slow cooker lamb casserole - probably the easiest Easter meal you can make. More time left for baking cakes!

Prep Time40

Cook Time6

Total Time6 40

Course: Stews

Cuisine: American, Irish

Servings: servings

Calories: 897kcal

Author: Adina

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

US - EU

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.

Nutrition