Ingredients

The following ingredients have 4 Servings
  • 1 onion (, halved)
  • 3 carrots
  • 2 garlic cloves
  • 1 kg (2.3 pounds) half leg of lamb
  • Salt and pepper
  • 1 beef stock cube (, crumbled)
  • Two small rosemary sprigs
  • 120 ml (½ cup) red wine (replace beef or red wine stock if preferred)
  • 120 ml (½ cup) beef stock (more if preffered)
  • 1 tbsp cornflour diluted in 2 tbsp cold water
  • De-fatted pan juices

Instruction

  • Place the carrots, onion and garlic in the slow cooker and top with the lamb. Season well with salt and pepper. Add the rosemary sprigs.
  • Crumble a beef stock cube over the lamb.
  • Pour in the wine or stock, cover and cook on LOW for 8-10 hours depending on how large your lamb joint is. At the end of the cooking time the lamb should be perfectly tender if pierced with the knife. Use a slotted spoon to transfer the lamb to a platter and cover loosely with foil.
  • Strain the pan juices from the slow cooker into a gravy separator and discard any solids. Pour out the fat keeping the remaining liquid. Alternatively put the pan juices in the freezer until the fat solidifies and then simply skim and discard it.
  • Add the de-fatted juices into a saucepan. Add the cornflour slurry ½-1 cup hot beef stock and bring to a simmer. Cook until the gravy is slightly reduced and thickened. Check the seasoning – it should not need any additional salt but add some if you like.
  • Use two forks to pull the lamb off the bone and shred it, picking out any bits of fat that remain. Serve with the gravy and your choice of side dishes.