Slow Cooker Lamb Shoulder

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Prep Time: 20 Min

– 3-4 lb (1.5-2 kg) lamb shoulder – 2 tablespoons olive oil – 1 large onion, sliced – 4 garlic cloves, minced – 1 tablespoon tomato paste – 1 cup beef or chicken broth – 1 cup red wine – 2 tablespoons Worcestershire sauce – 2 sprigs fresh rosemary – 2 sprigs fresh thyme – Salt and pepper to taste

Cook Time: 8 hours 20 min

Ingredients

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Step 1

Heat the olive oil in a large skillet over medium-high heat.

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Step 2

Season the lamb shoulder with salt and pepper, then brown it on all sides in the skillet. Transfer the lamb to the slow cooker.

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Step 3

In the same skillet, add the sliced onion and minced garlic. Cook until softened, about 3 minutes.

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Step 4

Stir in the tomato paste, then add the broth, red wine, and Worcestershire sauce. Bring to a simmer.

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Step 5

Pour the mixture over the lamb into the slow cooker. Add the rosemary and thyme sprigs.

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Step 6

Cover and cook on low for 8-10 hours, or until the lamb is tender and easily pulls apart with a fork.

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Step 7

Remove the lamb from the slow cooker and let it rest for a few minutes before shredding or slicing.

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100% yummy and healthy without the calories to weigh you down.

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