Tuscan Pot-Roasted Shoulder Of Lamb (Crock Pot)

Name: Tuscan Pot-Roasted Shoulder Of Lamb (Crock Pot)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 1 1/2 kg lamb shoulder, bone removed and tied with string; 3 large garlic cloves; 12 small rosemary sprigs; 115 g lean rindless bacon, chopped; 1 onion, chopped; 3 carrots, finely diced; 3 celery ribs, finely diced; 2/3 cup red wine; 1 1/4 cups vegetable stock; 14 ounces chopped tomatoes; 3 sprigs fresh thyme; 2 bay leaves; 14 ounces cannellini beans, drained and rinsed; potato, to serve; crusty bread, to serve

Servings: persons

1 tablespoon olive oil
1 1/2 kg lamb shoulder, bone removed and tied with string
3 large garlic cloves
12 small rosemary sprigs
115 g lean rindless bacon, chopped
1 onion, chopped
3 carrots, finely diced
3 celery ribs, finely diced
2/3 cup red wine
1 1/4 cups vegetable stock
14 ounces chopped tomatoes
3 sprigs fresh thyme
2 bay leaves
14 ounces cannellini beans, drained and rinsed
potato, to serve
crusty bread, to serve

1
Heat the oil in a large frying pan and brown the lamb on al sides. Remove and stand until cool enough to handle.
2
While the lamb is cooling - add the bacon,onion, carrot and celery to the empty pan and cook until soft, transfer to the base of your croc pot. Add the red wine to the croc pot too.
3
Add the stock and tomatoes to the pot and season to your liking. Add the thyme and bayleaves submerging them in liquid.
4
Chop the garlic into quarters length ways. Make 12 deep incisions (use a paring knife) all over the lamb. Push a small peice of garlic and small spring of rosemary into each incision.
5
Place the lamb on top of the liquid in the croc pot. Plce the lid on top and cook on high for 4 hours.
6
Lift the lamb out of the pot and stir the beans into the remaining liquid. Return the lamb and dook for a further 1- 2 hours, or until the lamb is cooked and tender.
7
Remove the lamb from the croc pot and place on a plate and cover with foil for 10 minutes to let rest.
8
Remove the string from the lamb and carve the meat into thick slices. Remove the thyme and bay leaves from the pot. Carefully spoon off any fat from the remaining vegetables and liquid.
9
Spoon the vegetables and beans onto a warm serving plate, arrange the lamb over the top.
10
Serve with potatoes and crusty bread.

1844

kcal

Calories

105

Fat

103

Carbs

127

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 16 ingredients. The key ingredients include: 1 tablespoon olive oil, 1 1/2 kg lamb shoulder, bone removed and tied with string, 3 large garlic cloves, 12 small rosemary sprigs, and more.

Yes, Tuscan Pot-Roasted Shoulder Of Lamb (Crock Pot) falls under the Meat & Poultry 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.

That's it — enjoy your meal!