Ingredients:

  • 2 lbs lamb shoulder, cut into 1-inch cubes
  • 2 tbsp vegetable oil
  • 1 tsp salt
  • ½ tsp cracked black pepper
  • 1 large yellow onion, diced
  • 3 cloves garlic, minced
  • 2 tbsp tomato paste
  • 1 cup dry red wine
  • 4 cups low-sodium beef broth
  • 1 lb baby potatoes, halved
  • 3 large carrots, sliced into thick rounds
  • 2 stalks celery, chopped
  • 1 cup frozen peas
  • 2 sprigs fresh rosemary
  • 3 sprigs fresh thyme

Instructions:

  1. Pat the lamb cubes dry with paper towels and season generously with salt and pepper.
  2. Heat vegetable oil in a large skillet over medium-high heat. Sear the lamb in batches until a deep mahogany crust forms on all sides, then transfer the browned lamb to the slow cooker.
  3. In the same skillet, sauté the diced onion and sliced carrots for 4-5 minutes until softened.
  4. Stir in the minced garlic and tomato paste, cooking for 1 minute until the paste darkens.
  5. Pour in the red wine, scraping the bottom of the pan to release the caramelized brown bits (fond), then pour the entire mixture over the lamb in the slow cooker.
  6. Add halved potatoes, chopped celery, rosemary, and thyme to the pot.
  7. Pour in the beef broth, stir gently to combine, and cook on low for 8 hours.
  8. Stir in the frozen peas during the last 15-20 minutes of cooking.