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Method Prep:15min › Cook:6hr › Ready in:6hr15min
Place all veg and garlic in bottom of slow cooker. Place lamb on top, then add remaining ingredients.
Turn slow cooker on to low. Cover with lid and leave for 6 to 7 hours, or until cooked.
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 and gently simmer to thicken the gravy. (You can add some cornflour to help thicken the gravy, if liked.)
Serve the lamb with the red wine gravy, roast potatoes, veg and even Yorkshire puds. Enjoy!
I wonder if the person who left previous comment actually turned their slow cooker on . Any meat and veg should have cooked in a slow cooker after six and a half hours maybe you have a thermastat problem. Tried this recipe and was spot on! Thanks for sharing! - 19 Jan 2013
This was utterly naff on my slow cooker which requires that root vegetables are cut into bite–sized portions and that all liquids are brought to the boil before adding to the pot. After six hours neither lamb nor veg were remotely ready so I gave it another three hours. The lamb was then cooked but nowhere near ‘falling off the bone’, whilst the veg had to be transferred to a saucepan and boiled for half an hour. Nul points. - 01 Oct 2012