Slow-Cooker Lamb Stew With Rigatoni Recipe

Name: Slow-Cooker Lamb Stew With Rigatoni
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 2 pounds lamb stew meat, cut into 2-inch chunks; Salt; 2 onions, finely chopped; 1 carrot, finely chopped; 1 cup red wine; 1 28-oz. can chopped tomatoes; 8 cloves garlic, chopped; 1 teaspoon dried rosemary; 12 ounces rigatoni; Grated Parmesan, optional

Servings: persons

2 tablespoons olive oil
2 pounds lamb stew meat, cut into 2-inch chunks
Salt
2 onions, finely chopped
1 carrot, finely chopped
1 cup red wine
1 28-oz. can chopped tomatoes
8 cloves garlic, chopped
1 teaspoon dried rosemary
12 ounces rigatoni
Grated Parmesan, optional

1
Warm oil in a pan over medium-high heat. Sprinkle lamb with salt and cook, turning occasionally, until browned, about 8 minutes. Transfer to slow cooker.
2
Drain off all but 2 Tbsp. fat from pan. Add onions and carrot; saute 3 minutes. Pour in wine and bring to a boil, stirring to loosen brown bits at bottom of pan. Transfer mixture to slow cooker. Stir in tomatoes, garlic and rosemary. Cover and cook on low until meat shreds with a fork, 5 to 6 hours. Shred meat and season sauce with salt.
3
Bring a large pot of salted water to boil. Cook rigatoni until tender, about 10 minutes; drain. Serve rigatoni topped with stew and sprinkle with Parmesan, if desired.

778

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 tablespoons olive oil, 2 pounds lamb stew meat, cut into 2-inch chunks, Salt, 2 onions, finely chopped, and more.

Yes, Slow-Cooker Lamb Stew With Rigatoni falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Slow-Cooker Lamb Stew With Rigatoni

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