Slow Cooked Lamb

Slow Cooked Lamb


15 people made this

About this recipe: You can make this recipe with any lamb on the bone, such as leg of lamb, thick gigot chops, a shoulder piece or lamb shanks. The wine and tomatoes tenderise the meat and it falls off the bone. Serve with lots of mashed potatoes.

mrsnorris Bedfordshire, England, UK

Serves: 6 

  • 1 kg lamb (leg, chops or shoulder)
  • salt and pepper to taste
  • 2 tablespoons olive oil
  • 2 onions, chopped
  • 2 large carrots, cut into 1/4 inch rounds
  • 4 cloves garlic, minced
  • 500ml red wine
  • 2 (400g) tins tomatoes
  • 3 tablespoons tomato puree
  • fresh rosemary

Prep:30min  ›  Cook:2hr  ›  Ready in:2hr30min 

  1. Heat oil in heavy large frying pan over medium-high heat. Brown the leg of lamb (or shoulder or chops) just to give them colour. Transfer them to a large casserole pot (that has a lid).
  2. Brown onions, carrots and garlic in the same pan; stir in wine, tomatoes and puree. Season with salt and pepper. Transfer the pot with the lamb. Cover, and simmer until meat is tender, about 2 1/2 hours.
  3. Remove cover from pot. Add fresh rosemary, allow to continue to simmer for a few minutes.
  4. Serve with mash.

Recently viewed

Reviews (2)


Did this for Easter - lovely recipie - easy to do and tastes great. We did with loads of mash and it really hit the spot. Will definitely do again. - 28 Mar 2016


Love lamb, never had a gigot before... this recipe is easy to do and tastes lovely. We are not a fan of mash so did loads of roast spuds, broccoli n green beans. Is now in my saved list as I will be doing it again. Thank you - 15 Nov 2014

Write a review

Click on stars to rate