Ingredients:

  • 3 lbs lamb shoulder, cut into 2-inch pieces
  • 2 tablespoons olive oil
  • 1 large onion, diced
  • 4 cloves garlic, minced
  • 2 medium carrots, diced
  • 2 stalks celery, diced
  • 1 can crushed tomatoes (14 oz / 400 g)
  • 1 tablespoon tomato paste
  • 1 cup red wine (like Chianti)
  • 1 cup beef or chicken broth
  • 2 teaspoons dried oregano
  • 1 teaspoon dried thyme
  • 2 bay leaves
  • Salt and freshly ground black pepper, to taste
  • Fresh parsley, for garnish (optional)
  • Grated Parmesan cheese, for serving

Instructions:

  1. Prepare the Lamb: Trim excess fat from the lamb shoulder, cut into 2-inch pieces and pat dry.
  2. Sear the Lamb: Heat olive oil in a pan over medium-high heat. Add lamb in batches, searing until browned on all sides. Remove and set aside.
  3. Sauté Vegetables: In the same pan, add onion, garlic, carrots, and celery. Cook until softened, about 5-7 minutes.
  4. Deglaze the Pan: Pour in red wine, scraping up any browned bits. Cook for 2-3 minutes until slightly reduced.
  5. Combine Ingredients: In the slow cooker, add sautéed vegetables, seared lamb, crushed tomatoes, tomato paste, broth, oregano, thyme, bay leaves, salt, and pepper.
  6. Slow Cook: Cover and cook on low for 6-8 hours or high for 4-5 hours, until lamb is tender.
  7. Shred the Lamb: Remove lamb pieces and shred using two forks. Return shredded lamb to the sauce, stirring to combine.
  8. Serve: Taste and adjust seasoning if necessary. Garnish with parsley and serve with grated Parmesan.