Slow cookers are GREAT for cooking meat. This lamb always turns out so tender and tasty, infused with all the flavours of the veggies and seasonings. We should really use our Crock Pot more often…

Lamb Stew

Lamb Stew - Key Ingredients

The trick to getting a nice thick consistency for the stew is by coating the lamb in flour before cooking. Also, cooking the lamb and veggies a bit before putting them in the slow cooker caramelizes them and brings out a really great flavour.


Servings: 6
2 tbsp olive oil
½ cup white flour
3 tsp Montreal steak spice
2 tsp garlic salt
3-4 lbs lamb shanks or stewing lamb
2 onions, chopped
2 carrots, peeled & chopped
4 celery stalks, chopped
2 potatoes, peeled & cubed
2 red peppers, chopped
3 cloves garlic, crushed
2 jalapenos, chopped
1 can chopped tomatoes
2 tsp tomato paste
3-4 bay leaves
2 tsp Italian seasoning
1 cup red wine or port
1 cup water
2 tsp salt
2 tsp fresh ground pepper


  1. Heat oil in a large frying pan over medium-high heat.
  2. Put the flour, Montreal steak spice, garlic salt, and lamb in a plastic bag/Ziploc. Shake the lamb to get a thin even coating and shake off excess.
  3. In the pan, brown the lamb on all sides (about 3-4 mins on each side).
  4. Put into a slow cooker.
  5. In the same frying pan, sauté the onions, celery, potatoes, carrots, red pepper, garlic, jalapenos for 3-4 mins.
  6. Transfer to the slow cooker and add tomatoes, tomato paste, bay leaves, Italian seasoning, wine/port, water, salt, and pepper.
  7. Cover and cook on high for 2-3 hours, or on low for 5-6 hours.
  8. Serve with rice and enjoy!

Lamb Stew

Lamb Stew



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