LAMB SHOULDER IN THE SLOW COOKER
1 shoulder roast (lamb) (bone in)
2 tsp olive oil
3 carrots (large, peeled)
4 garlic cloves (finely sliced)
2 tbs fresh rosemary (chopped)
1 cup white wine
1 cup chicken stock (liquid)
Salt and pepper
(I add an 800g tin diced italian tomatoes – optional)
Heat oil in a large fry pan. Season lamb with salt and pepper and brown well on all sides.
Halve carrots lengthwise and lay in the base of a slow cooker. Sprinkle half the garlic and rosemary over the carrots and top with the lamb. Top with remaining garlic and rosemary.
Return fry pan to the heat and pour in wine. Allow to bubble up. Add chicken stock and tin of tomatoes. Bring to the boil then pour over lamb in slow cooker. Place a piece of baking paper over lamb, put the lid on the slow cooker and cook on high for 4-6 hours or low for 6-8 hours until meat is tender and falling off the bone.
Notes: Serve lamb with mashed root vegetables, roasted potatoes or on flat breads with a yogurt dressing. Strain off the liquid out of the slow cooker and use it to make a delicious gravy to serve with the lamb.
Recipe posted by Ilse Foote
Photos: Ilse Foote
