Slow Cook Diced Lamb Recipes

Slowly Braised Lamb Ragu {+ Slow Cooker & Instant Pot Directions}

WEBDec 14, 2020 · Slow cooker or Crockpot: Prepare the recipe according to Steps 1-3, above. Transfer the browned lamb …

Rating: 4.9/5(34)
1. Add 1 tablespoon of the olive oil to a heavy-bottomed pot with a lid over medium-high heat (I use a 4-qt Dutch oven). Use paper towel to pat the lamb as dry as possible, then season generously with 1 teaspoon each kosher salt & ground black pepper. Add the seasoned lamb to the Dutch oven and cook until deeply browned on all sides, about 2-3 minutes per side. Work in batches as needed to avoid overcrowding the pot, which prevents browning. Transfer the lamb to a plate and set aside. At this point, preheat the oven to 325 degrees F.
2. Add the remaining 1 tablespoon olive oil to the pot & reduce the heat to medium. Once the oil is hot & shimmers, add in the onion, carrots, and celery, seasoning with 1 teaspoon kosher salt. Cook, stirring occasionally, until the veggies are softened & deeply browned, 15-20 minutes. Stir in the garlic and cook until fragrant, 1-2 minutes. Stir in the tomato paste, stirring to coat the veggies, and cook for 1-2 minutes more, caramelizing the tomato paste.
3. Slowly pour the red wine into the Dutch oven, using a wooden spoon to scrape up the browned bits that have formed at the bottom of the pot – that’s where all the flavor is! Let the red wine reduce by about half (this goes by quickly!), then pour in the beef stock, crushed tomatoes, and the herbs. I like to use kitchen twine to tie them into a little bundle for easy removal. Return the lamb to the Dutch oven.
4. Cover the Dutch oven and place it in the oven to braise for 2 – 2 ½ hours. When it’s ready, the lamb should shred very easily – it’ll be tender enough that you should be able to shred it right in the ragu by using the back of a wooden spoon. Remove the Dutch oven from the oven. Remove & discard the spent bay leaves & herbs. Shred the lamb & stir to combine. At this point, you can cool & store for later use (see Recipe Notes for storage & freezing instructions), or proceed with prepping lamb ragu pappardelle or gnocchi (below).

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Slow Cooked Lamb Shanks in Red Wine Sauce RecipeTin Eats

WEBAug 8, 2018 · Instructions. Preheat the oven to 180°C/350°F (all oven types – fan and standard). Season shanks – Pat the lamb shanks …

Rating: 4.9/5(295)
1. Preheat the oven to 350F/180C.
2. Pat the lamb shanks dry and sprinkle with salt and pepper.
3. Heat 2 tbsp of olive oil in a heavy based pot over high heat. Sear the lamb shanks in 2 batches until brown all over, about 5 minutes.
4. Remove lamb onto a plate and drain excess fat (if any) from the pot.

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Slow Cooker Lamb Curry (Low Carb) Supergolden Bakes

WEBOct 6, 2020 · Heat a little ghee or butter (or use Fry Light for a Slimming World version) in a large pan or the bowl of your slow cooker if it allows …

1. Heat the ghee in a large pan or the slow cooker if it allows for searing. Cook the onion for five minutes until softened.
2. Stir the curry Garam Masala, salt, turmeric, garlic, chilli and fresh ginger. Cook for a couple of minutes
3. Add the lamb and stir to combine.
4. Stir in the coconut milk, tomato paste, bouillon powder and ground almonds. Cook on HIGH setting for 2 hours.

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Slow Cooker Lamb Moussaka Pinch Of Nom

WEBJan 29, 2021 · Instructions. Add the onions, garlic, tomato puree, lamb, chopped tomatoes, red wine vinegar, courgettes, sweetener, cinnamon, …

1. Add the onions, garlic, tomato puree, lamb, chopped tomatoes, red wine vinegar, courgettes, sweetener, cinnamon, oregano, bay leaf, salt and pepper to the slow cooker and stir well.
2. Cook on high for 3 to 4 hours or medium for 6 to 7 hours.
3. If the sauce seems a little watery, remove the liquid and continue to cook until the liquid has reduced slightly.
4. Slice the aubergine lengthways, spray with low calorie cooking spray, then place on a baking tray and grill until they are starting the soften. Turn them over and do the same on the other side.

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