Slow Cooked Lamb

    2 hours 30 min

    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.


    Bedfordshire, England, UK
    36 people made this

    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.

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    Reviews in English (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