Slow Cooker Lamb au Vin with Mushrooms, Bacon & Aromatic Herbs

Ingredients

Lamb Stew

• 6 bone-in lamb pieces (shoulder or shanks)
• 4 slices bacon, chopped
• 2 cups cremini mushrooms, halved
• 1 large onion, sliced
• 3 carrots, sliced
• 4 cloves garlic, minced
• 1 ½ cups red wine
• 1 cup beef broth
• 2 tbsp tomato paste
• 2 tbsp flour
• 2 bay leaves
• 1 tsp dried thyme (or 2–3 sprigs fresh)
• 1 tsp dried rosemary (or 1 sprig fresh)
• Salt & black pepper, to taste
• 2 tbsp olive oil

Instructions

1. Sear the Lamb

Heat olive oil in a large skillet over medium-high heat. Season lamb with salt and pepper, then sear on all sides until browned. Transfer to the slow cooker.

2. Cook the Bacon

In the same pan, cook the chopped bacon until crispy. Add to the slow cooker.

3. Sauté the Vegetables

Using the bacon drippings, sauté onions, carrots, mushrooms, and garlic for 3–4 minutes. Sprinkle flour over the vegetables and stir. Transfer to the slow cooker.

4. Build the Sauce

Stir tomato paste, red wine, and beef broth into the slow cooker. Add thyme, rosemary, and bay leaves.

5. Slow Cook

• Low: 7–8 hours
• High: 4–5 hours
  Cook until the lamb is fall-apart tender and the sauce is rich and fragrant.

6. Serve

Remove bay leaves and herb stems. Taste and adjust seasoning with salt and pepper. Serve with mashed potatoes, polenta, or crusty bread.