About this recipe:Lamb shoulder joint cooked in the slow cooker with red wine and lamb stock to make a delicious gravy. I have served this with roast pumpkin, cauliflower and carrots but any veg would be nice and some Yorkshire puds.
1 teaspoon cornflour mixed with water to thicken (if needed)
1 teaspoon redcurrant jelly (optional)
mint sauce to garnish
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Method Prep:5min › Cook:8hr › Ready in:8hr5min
Turn the slow cooker onto low. Place the lamb joint in the pot. Pour over the stock and wine. Season with dried herbs and pepper (salt not needed as the stock contains salt). Stir and cover with lid. Cook on low for 7 to 8 hours, stirring and turning lamb occasionally.
About 20 minutes before serving, remove the lamb from the slow cooker and keep warm. Add the cornflour paste, stir well and keep lid off the cooker. Turn the heat to high to slightly thicken the gravy.
Carve the meat or pull apart as will be very tender and falling off the bone. Stir the redcurrant jelly (if using) into the gravy, mix well and pour over the lamb. Serve.
Roast pumpkin or butternut squash goes quite nice with this. Simply roast the peeled and chopped pumpkin like you would potatoes in seasoning and vegetable oil
I used a boneless lamb shoulder joint again yesterday. I just put a dozen or so shallots in the s/c along with chopped green pepper - found it in the fridge. I seasoned the lamb with salt, pepper and paprika and put around 200mls lamb stock(knorr) in the mix.
I put the cooker on high for an hour then low for 7 hours. The result was tender, delicious lamb and the best tasting gravy ever. - 11 Aug 2011