Ingredients:

  • 2 lbs boneless lamb shoulder, cut into 2-inch chunks
  • 2 tbsp olive oil
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 1 medium yellow onion, finely diced
  • 1 large carrot, finely diced
  • 1 stalk celery, finely diced
  • 3 cloves garlic, minced
  • 2 tbsp tomato paste
  • 1 cup dry red wine
  • 28 oz crushed tomatoes
  • 1 cup beef bone broth
  • 2 sprigs fresh rosemary
  • 3 sprigs fresh thyme
  • 2 bay leaves
  • 1 tsp granulated sugar

Instructions:

  1. Pat the lamb chunks completely dry with paper towels and season generously with salt and pepper.
  2. Heat olive oil in a skillet over high heat until shimmering. Sear the lamb in batches until a deep, mahogany-colored crust forms on all sides, then transfer the meat to the slow cooker.
  3. Lower heat to medium in the same pan and sauté the diced onion, carrot, and celery until soft and translucent, scraping up the brown bits from the bottom.
  4. Stir in the minced garlic and tomato paste and cook for 2 minutes until the paste turns a rusty brick red.
  5. Pour in the red wine to deglaze the pan and simmer for 3 minutes until reduced by half.
  6. Transfer the vegetable mixture into the slow cooker with the lamb. Add the crushed tomatoes, beef broth, sugar, rosemary, thyme, and bay leaves, stirring gently to combine.
  7. Cover and cook on LOW for 8 hours (or 5 hours on HIGH). Alternatively, bake in a covered Dutch oven at 325°F (160°C) for 3 hours.
  8. Remove the fork-tender lamb chunks to a bowl and discard the bay leaves and herb stems.
  9. Shred the lamb into bite-sized pieces using two forks and return the meat to the sauce.
  10. If the sauce is too thin, simmer on the stove over medium-high heat for 10 minutes to reduce to a thick, glossy consistency.