• 4servings
  • 375minutes

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Nutrition Info . . .

MineralsNatrium, Potassium, Magnesium, Sulfur, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 3 celery sticks, cut in half

  2. 2 carrots, peeled and halved

  3. 2 brown onions, peeled and cut into quarters

  4. 2 parsnips, peeled and halved

  5. 5 garlic cloves, crushed but still whole

  6. half leg lamb

  7. 300ml lamb or vegetable stock

  8. 200ml red wine

  9. salt and pepper to taste

  10. 2 sprigs or a good pinch fresh or dried thyme

Instructions Jump to Ingredients ↑

  1. Chop all veg and place in bottom of slow cooker; add garlic.

  2. Place lamb on top of veg then add stock and wine. Season with salt, pepper and thyme.

  3. Turn slow cooker on to low. Cover with lid and leave for 6 to 6 1/2 hours.

  4. Remove lamb and transfer to plate. Be careful as the meat will fall of the bone. With the juices and veg left, strain into a pan add a little cornflour if needed to thicken the gravy.

  5. Serve the lamb with the red wine gravy, roast potatoes, veg and even Yorkshire puds...enjoy :-)


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