📖 Instructions

1. First things first: Let's get that lamb prepped! Trim any excess fat from 1.5 lbs of boneless lamb shoulder, then cut it into 1-inch cubes. Season generously with salt and pepper. I like to use freshly cracked black pepper – it just tastes so much better!
2. Next, we'll build the flavor base. In a large bowl, combine 1 large onion, chopped, with 2 cloves garlic, minced, and 2 carrots, chopped (I prefer using baby carrots, less chopping!).
3. Then, we'll saute the veggies. Heat a tablespoon of olive oil in a large skillet over medium heat. Add the onion, garlic and carrots. Sauté until the onions are softened, about 5-7 minutes. This step adds a depth of flavor you won't want to skip!
4. Now we'll combine everything! Transfer the sautéed vegetables to your slow cooker. Add the cubed lamb, 1 (14.5-ounce) can of diced tomatoes, undrained, 1 cup of dry red wine (my personal fave is a Cabernet Sauvignon), 1 cup of lamb broth, 1/4 cup of chopped fresh oregano, 2 tablespoons of chopped fresh rosemary, and the zest of 1 lemon.
5. Lets cook! Cover the slow cooker and cook on low for 6-8 hours, or until the lamb is extremely tender. If you're short on time, you can cook on high for 3-4 hours, but keep a close eye on it!
6. Almost there! Once the lamb is fall-apart tender, stir in the juice of 1/2 a lemon and 1/4 cup of chopped fresh parsley. Taste and season with additional salt and pepper as needed. Trust your tastebuds!
7. Time to serve! Serve hot, garnished with extra fresh parsley and lemon wedges. This stew tastes amazing with crusty bread for dipping!