• 600g stewing lamb
  • 1 tbsp plain flour
  • 2 tbsp olive oil
  • 1 garlic clove, finely chopped
  • 1 sprig rosemary
  • 75 ml dry white wine
  • 75 ml lamb or beef stock
  • 200g can chopped tomatoes


  • STEP 1
    Trim the fat and cut the lamb into 2.5cm cubes. Toss in the flour to coat.
  • STEP 2
    Heat the oil in a pan and fry the lamb for 5 minutes, stirring until browned. Transfer the lamb to the cooking pot.
  • STEP 3
    Add the garlic and cook for seconds before adding the rosemary, wine and stock. Bring almost to the boil, stirring. Pour over the lamb.
  • STEP 4
    Season with the salt and pepper, and stir in the tomatoes. Cover the pot with the lid, and switch the slow cooker to high. Cook for 1 hour.
  • STEP 5
    Reduce the heat to low and cook for 6-8 hours, or until the lamb is tender. Season to taste and serve.

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