Lamb shoulder turns tender and full of flavor when cooked slowly over several hours. This list has 15 stew recipes that all use this cut in a slow cooker. Each one relies on basic ingredients and straightforward steps. The recipes include different seasoning mixes and vegetable combinations to match what you might already have. They work well for making ahead and reheating during the week.
Helpful Tips Before You Start
These quick steps help the lamb shoulder cook evenly and stay rich in every stew.
Trim Excess Fat
Lamb shoulder often has a thick fat cap. Remove most of it before searing so the stew stays flavorful without turning greasy.
Brown the Meat First
Sear the lamb in batches over medium high heat. This step adds color and depth that slow cooking alone cannot create.
Use Less Liquid
Lamb shoulder releases plenty of juices as it cooks. Start with just enough broth to cover the ingredients halfway.
Add Root Vegetables Later
Place carrots and potatoes in during the final two hours. They keep their shape and do not turn mushy.
Skim the Surface
Let the stew rest for ten minutes after cooking. Spoon off any pooled fat for a cleaner, richer finish.
Hearty Irish Lamb and Guinness Stew with Root Vegetables
This stew turns lamb shoulder into fork-tender meat after hours in the slow cooker. The Guinness adds a dark, malty depth while root vegetables bring natural sweetness and hearty texture. It works well for weekend meals or when you want something warming to serve a small group.
The finished broth is thick and savory. Carrots, parsnips, and potatoes hold their shape yet soften nicely. Fresh herbs round out the flavor without overpowering the stout.
Equipment
- Slow Cooker
- Large Skillet
- Knife
Ingredients
- 1.5 pounds lamb shoulder, cut into 1-inch chunks
- 2 tablespoons olive oil
- 1 large onion, diced
- 3 carrots, sliced into rounds
- 2 parsnips, sliced into half-moons
- 2 medium potatoes, cubed
- 3 garlic cloves, minced
- 12 ounces Guinness stout
- 2 cups beef broth
- 2 tablespoons tomato paste
- 1 tablespoon all-purpose flour
- 2 sprigs fresh thyme
- 1 sprig fresh rosemary
- Salt and black pepper to taste
Instructions
- Heat the olive oil in a large skillet over medium-high heat. Add the lamb shoulder chunks and brown them on all sides for about 5 minutes. Transfer the browned lamb to the slow cooker.
- Add the diced onion, carrots, parsnips, potatoes, and minced garlic to the slow cooker. Pour in the Guinness and beef broth.
- Stir the tomato paste and flour together in a small bowl until smooth, then mix this into the slow cooker contents. Add the thyme and rosemary sprigs. Season with salt and black pepper.
- Cover and cook on low for 7 to 8 hours. Remove the herb sprigs before serving.
Notes
Cuisine: Irish
Equipment: Slow Cooker, Large Skillet, Knife
Moroccan Spiced Lamb Stew with Apricots and Chickpeas
This stew brings together tender lamb shoulder with warm Moroccan spices, sweet dried apricots, and hearty chickpeas. The slow cooker turns the meat soft while the apricots melt into the sauce for a balanced sweet and savory flavor. It works well for family dinners or when you want a comforting meal with minimal hands-on time.
The finished dish has a rich, thick broth and chunks of lamb that fall apart easily. Chickpeas add texture and protein, while the spices create a fragrant base that feels both familiar and special.
Equipment
- Slow Cooker
- Skillet
- Knife
Ingredients
- 2 pounds lamb shoulder, cut into 1-inch pieces
- 1 large onion, diced
- 3 garlic cloves, minced
- 2 teaspoons ground cumin
- 1 teaspoon ground cinnamon
- 1 teaspoon paprika
- 1/2 teaspoon ground ginger
- 1 can (15 ounces) chickpeas, drained and rinsed
- 1 cup dried apricots, halved
- 1 can (14 ounces) diced tomatoes
- 2 cups beef broth
- 2 tablespoons olive oil
- Salt and black pepper to taste
- Fresh cilantro, chopped, for garnish
- Cooked couscous, for serving
Instructions
- Heat the olive oil in a skillet over medium heat. Add the lamb shoulder pieces and brown them on all sides for about 5 minutes. Season with salt and black pepper during browning.
- Transfer the browned lamb to the slow cooker. Add the diced onion, minced garlic, cumin, cinnamon, paprika, and ginger.
- Pour in the diced tomatoes and beef broth. Stir everything to combine the spices evenly with the liquid.
- Cover and cook on low for 7 hours.
- Add the chickpeas and halved apricots to the slow cooker. Stir gently, then continue cooking for 1 more hour until the lamb is very tender.
- Taste and adjust salt and pepper if needed. Serve the stew over cooked couscous and top with chopped fresh cilantro.
Notes
Cuisine: Moroccan
Equipment: Slow Cooker, Skillet, Knife
Spicy Mexican Lamb Stew with Chipotle and Black Beans
This stew turns lamb shoulder into tender bites after hours in the slow cooker. The chipotle adds steady heat while black beans make the broth thick and filling. It works well on cool evenings when you want something hearty without much hands-on time.
The result tastes smoky and savory with a bit of spice that builds. Serve it over rice or with warm tortillas for an easy meal that feels complete.
Equipment
- Slow Cooker
- Large Skillet
- Cutting Board
Ingredients
- 2 pounds lamb shoulder, cut into 1-inch cubes
- 1 large onion, diced
- 3 garlic cloves, minced
- 2 chipotle peppers in adobo sauce, chopped
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (14 oz) diced tomatoes
- 2 cups beef broth
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- Salt and black pepper to taste
- Fresh cilantro, chopped, for garnish
- Lime wedges for serving
Instructions
- Season the lamb cubes with salt and pepper. Heat a large skillet over medium-high heat and brown the lamb in batches until all sides are seared. Transfer the lamb to the slow cooker.
- Add the diced onion, minced garlic, and chopped chipotle peppers to the slow cooker.
- Pour in the black beans, diced tomatoes with their juices, and beef broth.
- Stir in the cumin and oregano. Cover and cook on low for 8 hours until the lamb is very tender.
- Taste and adjust salt and pepper if needed. Ladle into bowls and top with fresh cilantro. Serve with lime wedges on the side.
Notes
Cuisine: Mexican
Equipment: Slow Cooker, Large Skillet, Cutting Board
Creamy Tuscan Lamb Stew with White Beans and Kale
This slow-cooked stew turns lamb shoulder into tender bites that soak up garlic, rosemary, and sun-dried tomato flavors. White beans add creaminess while kale brings a fresh contrast at the end, making the whole dish feel rich without being heavy.
It suits cool evenings when you want a complete meal with minimal effort. The slow cooker handles the long simmer, leaving you with a thick broth that clings to the lamb and beans.
Equipment
- Slow Cooker
- Large Skillet
Ingredients
- 2 pounds lamb shoulder, cut into 1-inch pieces
- 2 tablespoons olive oil
- 1 large onion, diced
- 4 garlic cloves, minced
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- 1 cup sun-dried tomatoes, chopped
- 4 cups beef broth
- 2 cans (15 oz each) white beans, drained and rinsed
- 1 bunch kale, stems removed and leaves chopped
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
- Salt and black pepper to taste
Instructions
- Heat the olive oil in a large skillet over medium-high heat. Brown the lamb shoulder pieces on all sides, working in batches if needed, then transfer them to the slow cooker.
- Add the diced onion, minced garlic, rosemary, thyme, and sun-dried tomatoes to the slow cooker.
- Pour in the beef broth and stir in the drained white beans.
- Cover and cook on low for 7 to 8 hours, until the lamb is very tender.
- Stir in the chopped kale and heavy cream. Cover again and cook for 20 to 30 minutes more, until the kale softens.
- Stir in the grated Parmesan cheese. Taste and season with salt and black pepper as needed before serving.
Notes
Cuisine: Italian
Equipment: Slow Cooker, Large Skillet
Thai Coconut Lamb Curry Stew with Bamboo Shoots
This stew brings together tender lamb shoulder and creamy coconut milk with the bright notes of Thai curry. The bamboo shoots add a light crunch that balances the rich sauce. It works well for busy evenings when you want something comforting but with a bit of spice and freshness.
The slow cooker does most of the work, turning the lamb soft while the flavors deepen over time. Serve it over rice for a complete meal that feels special without much hands-on effort.
Equipment
- Slow Cooker
- Knife
- Cutting Board
Ingredients
- 1.5 pounds lamb shoulder, cut into 1-inch chunks
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 3 tablespoons Thai red curry paste
- 1 can (14 ounces) coconut milk
- 1 cup bamboo shoots, drained and sliced
- 2 carrots, sliced
- 2 tablespoons fish sauce
- 1 tablespoon brown sugar
- Juice of 1 lime
- Fresh cilantro, chopped, for garnish
- Cooked rice, for serving
Instructions
- Place the lamb shoulder chunks, onion, garlic, and ginger into the slow cooker.
- Add the Thai red curry paste, coconut milk, bamboo shoots, carrots, fish sauce, and brown sugar. Stir to combine everything evenly.
- Cover and cook on low for 7 to 8 hours, until the lamb is very tender.
- Stir in the lime juice right before serving.
- Spoon the stew over cooked rice and top with chopped cilantro.
Notes
Cuisine: Thai
Equipment: Slow Cooker, Knife, Cutting Board
Greek Lemon Lamb Stew with Orzo and Fresh Dill
This stew pairs slow-cooked lamb shoulder with bright lemon and tender orzo for a dish that feels both hearty and fresh. It works well on busy days when you want a complete meal with minimal hands-on time, and the flavors develop nicely during the long cook. The result is rich broth, soft pasta, and meat that falls apart easily, finished with plenty of fresh dill.
The lemon cuts through the richness of the lamb while the orzo makes each bowl filling. It suits cooler evenings or casual dinners with friends, and the simple ingredients keep the focus on the slow-cooked meat.
Equipment
- Slow Cooker
- Large Skillet
- Knife
Ingredients
- 1.5 pounds lamb shoulder, cut into 1-inch pieces
- 2 tablespoons olive oil
- 1 large onion, diced
- 3 garlic cloves, minced
- 4 cups chicken broth
- 1 teaspoon dried oregano
- Salt and black pepper to taste
- Juice and zest of 2 lemons
- 1 cup orzo pasta
- 1/4 cup fresh dill, chopped
Instructions
- Heat the olive oil in a large skillet over medium-high heat. Add the lamb shoulder pieces and brown them on all sides for even flavor.
- Transfer the browned lamb to the slow cooker. Add the diced onion, minced garlic, chicken broth, dried oregano, salt, and black pepper.
- Cover and cook on low for 7 hours until the lamb is very tender.
- Stir in the orzo pasta and continue cooking on low for 30 more minutes until the orzo is soft.
- Turn off the heat and stir in the lemon juice, lemon zest, and fresh dill right before serving.
Notes
Cuisine: Greek
Equipment: Slow Cooker, Large Skillet, Knife
Persian Pomegranate Lamb Stew with Walnuts and Rice
This stew brings together slow-cooked lamb shoulder with the tart sweetness of pomegranate and the earthy depth of walnuts. The result is a thick, savory sauce that clings to tender meat and tastes especially good spooned over rice.
It suits weeknight family meals or weekend gatherings when you want a hands-off dish that still feels special. The slow cooker does most of the work, turning simple ingredients into a balanced, comforting meal.
Equipment
- Slow Cooker
- Skillet
- Serving Bowls
Ingredients
- 2 pounds lamb shoulder, cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 large onion, diced
- 4 cloves garlic, minced
- 1 cup walnuts, finely chopped
- 1/2 cup pomegranate molasses
- 2 cups beef broth
- 1 teaspoon ground cinnamon
- 1/2 teaspoon turmeric
- Salt and black pepper to taste
- 2 cups cooked basmati rice, for serving
- 1/2 cup pomegranate seeds, for garnish
- 2 tablespoons chopped fresh parsley, for garnish
Instructions
- Heat the olive oil in a skillet over medium heat. Add the lamb shoulder cubes and brown them on all sides, then transfer the meat to the slow cooker.
- Add the onion and garlic to the same skillet and cook until the onion softens. Scrape everything into the slow cooker with the lamb.
- Stir in the walnuts, pomegranate molasses, beef broth, cinnamon, turmeric, salt, and pepper until well combined.
- Cover the slow cooker and cook on low for 8 hours, or until the lamb is fork-tender.
- Spoon the stew over the cooked basmati rice. Finish each bowl with pomegranate seeds and chopped parsley.
Notes
Cuisine: Persian
Equipment: Slow Cooker, Skillet, Serving Bowls
Indian Rogan Josh Lamb Stew with Yogurt and Spices
This slow-cooked version of Rogan Josh uses lamb shoulder to create tender pieces in a creamy, spiced yogurt sauce. The long simmer lets the garam masala and other spices develop a balanced, aromatic flavor that feels both familiar and satisfying for cooler evenings.
It works well for family meals or when you want leftovers that reheat nicely. The yogurt adds a gentle tang while the tomatoes and onions build a thick stew base that clings to the meat.
Equipment
- Slow Cooker
- Large Skillet
- Knife
- Cutting Board
Ingredients
- 2 pounds lamb shoulder, cut into 1-inch pieces
- 2 tablespoons oil
- 2 onions, finely chopped
- 4 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 2 teaspoons garam masala
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric
- 1 teaspoon chili powder
- 1 cup plain yogurt
- 1 can (14 oz) diced tomatoes
- 1 teaspoon salt
- Fresh cilantro, chopped (for serving)
Instructions
- Heat the oil in a large skillet over medium heat. Add the lamb shoulder pieces and brown them on all sides, then transfer to the slow cooker.
- In the same skillet, add the onions, garlic, and ginger. Cook for 3 to 4 minutes until the onions soften.
- Stir in the garam masala, cumin, coriander, turmeric, and chili powder. Cook for 1 minute more to toast the spices.
- Transfer the onion and spice mixture to the slow cooker. Add the yogurt, diced tomatoes, and salt. Stir everything together.
- Cover and cook on low for 8 hours until the lamb is very tender.
- Serve the stew hot, topped with chopped cilantro.
Notes
Cuisine: Indian
Equipment: Slow Cooker, Large Skillet, Knife, Cutting Board
French Lamb Navarin with Spring Vegetables and Herbs
This French lamb navarin turns shoulder meat into a tender stew while letting spring vegetables shine through. Slow cooking brings out deep flavor from the lamb and herbs without much hands-on time. It works well for a weekend meal or when you want something comforting that still feels fresh.
The result is a balanced dish with soft lamb, slightly firm root vegetables, and a light herb broth. Peas added near the end keep their color and snap.
Equipment
- Slow Cooker
- Large Skillet
- Cutting Board
- Knife
Ingredients
- 2 pounds lamb shoulder, cut into 2-inch cubes
- 1 large onion, diced
- 3 carrots, peeled and cut into 1-inch pieces
- 2 small turnips, peeled and cut into 1-inch pieces
- 1 cup fresh peas
- 4 cups lamb or vegetable broth
- 2 tablespoons tomato paste
- 3 garlic cloves, minced
- 2 sprigs fresh thyme
- 1 sprig fresh rosemary
- Salt and pepper to taste
- 2 tablespoons fresh parsley, chopped
Instructions
- Season the lamb cubes with salt and pepper. Heat a large skillet over medium-high heat and brown the lamb in batches until all sides are seared. Transfer the browned lamb to the slow cooker.
- Add the diced onion, carrots, turnips, tomato paste, and minced garlic to the slow cooker. Pour in the broth and stir to combine everything evenly.
- Tuck the thyme and rosemary sprigs into the mixture. Cover and cook on low for 7 to 8 hours until the lamb is fork-tender.
- About 15 minutes before serving, stir in the fresh peas. Remove the herb sprigs and taste the broth for seasoning.
- Ladle the stew into bowls and sprinkle with chopped parsley before serving.
Notes
Cuisine: French
Equipment: Slow Cooker, Large Skillet, Cutting Board, Knife
Korean Gochujang Lamb Stew with Daikon and Scallions
This stew turns lamb shoulder into a comforting meal with the deep heat of gochujang and the mild sweetness of daikon. The slow cooker does the work of breaking down the meat until it is fork-tender while the radish softens and soaks up the savory broth.
It suits chilly evenings when you want something warming yet straightforward. The finished dish has a thick, spicy sauce balanced by fresh scallions scattered on top.
Equipment
- Slow Cooker
- Large Skillet
- Knife
- Cutting Board
Ingredients
- 2 pounds lamb shoulder, cut into 1-inch cubes
- 1 medium daikon radish, peeled and cut into 1-inch chunks
- 4 scallions, thinly sliced
- 1 large onion, diced
- 4 garlic cloves, minced
- 2 tablespoons fresh ginger, grated
- 1/4 cup gochujang
- 4 cups beef broth
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Season the lamb shoulder cubes with salt and black pepper. Heat the sesame oil in a large skillet over medium-high heat and brown the lamb in batches until the pieces are seared on all sides.
- Transfer the browned lamb to the slow cooker. Add the diced onion, minced garlic, grated ginger, gochujang, soy sauce, and beef broth. Stir to combine everything evenly.
- Add the daikon chunks and stir them into the broth mixture. Cover the slow cooker and cook on low for 8 hours or until the lamb is very tender.
- Taste the stew and adjust salt if needed. Ladle into bowls and top each serving with the sliced scallions.
Notes
Cuisine: Korean
Equipment: Slow Cooker, Large Skillet, Knife, Cutting Board
Spanish Lamb Stew with Chorizo Peppers and Smoked Paprika
This stew brings together tender lamb shoulder, smoky chorizo, and sweet peppers in a rich broth flavored with smoked paprika. The slow cooker does the work of turning the meat soft while the spices deepen over several hours. It suits a weeknight family meal or a casual weekend dinner when you want something hearty without much hands-on time.
The finished dish has a balanced smoky and savory taste with a slight spice from the chorizo. Peppers soften but keep some texture, and the sauce thickens enough to coat the lamb nicely.
Equipment
- Slow Cooker
- Large Skillet
- Knife
- Cutting Board
Ingredients
- 2 lbs lamb shoulder, cut into 2-inch chunks
- 8 oz chorizo sausage, sliced into rounds
- 2 red bell peppers, sliced
- 1 large onion, diced
- 3 garlic cloves, minced
- 2 tbsp smoked paprika
- 1 (14 oz) can diced tomatoes
- 2 cups beef stock
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp chopped fresh parsley, for serving
Instructions
- Heat the olive oil in a large skillet over medium-high heat. Add the lamb shoulder chunks and brown them on all sides for about 6 minutes total. Transfer the lamb to the slow cooker.
- In the same skillet, add the chorizo slices and cook for 3 minutes until they release some fat. Stir in the onion, garlic, and red bell peppers. Cook for 4 minutes until the onion softens.
- Sprinkle the smoked paprika over the skillet mixture and stir for 30 seconds. Add the diced tomatoes, beef stock, salt, and black pepper. Bring to a quick simmer, then pour everything into the slow cooker over the lamb.
- Cover and cook on low for 7 to 8 hours until the lamb is fork-tender. Stir once halfway through if possible.
- Taste and adjust salt if needed. Serve hot with the chopped parsley scattered on top.
Notes
Cuisine: Spanish
Equipment: Slow Cooker, Large Skillet, Knife, Cutting Board
Ethiopian Berbere Lamb Stew with Lentils and Injera
This stew brings together tender lamb shoulder and earthy lentils in a slow cooker for a hands-off meal. The berbere spice blend adds warm, layered heat that builds gradually. It works well for weeknight dinners or weekend gatherings when you want something hearty without much active time.
The finished dish has a thick, comforting texture from the lentils breaking down slightly during cooking. Lamb shoulder stays juicy after hours on low heat. Injera provides a soft, tangy base that soaks up the sauce nicely.
Equipment
- Slow Cooker
- Large Skillet
- Knife
- Cutting Board
Ingredients
- 1.5 pounds lamb shoulder, cut into 1-inch cubes
- 2 tablespoons berbere spice blend
- 1 cup brown lentils, rinsed
- 1 large onion, diced
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, minced
- 1 14-ounce can diced tomatoes
- 3 cups beef broth
- 2 tablespoons olive oil
- 1 teaspoon salt
- 4 pieces injera bread, for serving
Instructions
- Heat the olive oil in a large skillet over medium heat. Add the lamb shoulder cubes and brown them on all sides for about 5 minutes. Stir in the berbere spice blend and cook for 1 minute more to toast the spices.
- Transfer the lamb mixture to the slow cooker. Add the diced onion, minced garlic, minced ginger, rinsed lentils, diced tomatoes with their juice, beef broth, and salt. Stir everything to combine.
- Cover and cook on low for 7 to 8 hours until the lamb is fork-tender and the lentils have softened. Taste and adjust salt if needed.
- Serve the stew ladled over pieces of injera bread.
Notes
Cuisine: Ethiopian
Equipment: Slow Cooker, Large Skillet, Knife, Cutting Board
Italian Lamb Ragu Stew with Polenta and Parmesan
This stew turns lamb shoulder into a rich, slow-cooked ragu that clings to every bite. The long simmer draws out deep tomato and herb flavors while the meat becomes fork-tender. It feels like a weekend project but mostly happens on its own in the slow cooker.
Serve the ragu over creamy polenta finished with Parmesan for a complete meal. The combination gives you hearty texture from the stew and smooth contrast from the polenta. It suits cold evenings or when you want to feed a small group without much last-minute work.
Equipment
- Slow Cooker
- Large Skillet
- Saucepan
Ingredients
- 1.5 lbs lamb shoulder, cut into 1.5-inch chunks
- 1 large onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1 cup red wine
- 1 (28 oz) can crushed tomatoes
- 2 cups beef broth
- 2 sprigs fresh rosemary
- 2 bay leaves
- Salt and black pepper
- 1 cup coarse polenta
- 4 cups water
- 2 tbsp butter
- 1/2 cup grated Parmesan, plus extra for serving
Instructions
- Season the lamb shoulder chunks with salt and pepper. Heat a large skillet over medium-high heat and brown the lamb in batches until all sides are seared. Transfer the browned lamb to the slow cooker.
- In the same skillet, add the onion, carrots, and celery. Cook for 5 minutes until the vegetables soften. Stir in the garlic and cook for 1 minute more.
- Pour the red wine into the skillet and scrape up any browned bits. Let it simmer for 2 minutes, then transfer everything to the slow cooker.
- Add the crushed tomatoes, beef broth, rosemary sprigs, and bay leaves to the slow cooker. Stir to combine, cover, and cook on low for 8 hours until the lamb is very tender.
- About 30 minutes before serving, bring the water to a boil in a saucepan. Whisk in the polenta and a pinch of salt. Reduce heat to low and cook, stirring often, for 20-25 minutes until thick and creamy. Stir in the butter and 1/2 cup grated Parmesan.
- Remove the rosemary sprigs and bay leaves from the stew. Taste and adjust salt and pepper if needed. Spoon the polenta into bowls, top with the lamb ragu, and finish with extra grated Parmesan.
Notes
Cuisine: Italian
Equipment: Slow Cooker, Large Skillet, Saucepan
Caribbean Jerk Lamb Stew with Plantains and Coconut Rice
This stew brings together tender lamb shoulder and bold jerk spices with sweet plantains for a meal that feels both hearty and bright. It works well for weeknight dinners when you want something warming but different from standard stews. The coconut rice soaks up the spiced broth and balances the heat with creamy texture.
The lamb stays rich after hours in the slow cooker while the plantains add a soft, slightly sweet bite. Green plantains hold their shape best here and pair nicely with the jerk flavors.
Equipment
- Slow Cooker
- Large Skillet
- Saucepan
Ingredients
- 1.5 pounds lamb shoulder, cut into 1-inch chunks
- 3 tablespoons jerk seasoning
- 1 large onion, diced
- 4 garlic cloves, minced
- 1 red bell pepper, chopped
- 2 green plantains, peeled and sliced into 1-inch pieces
- 2 cups beef broth
- 1 can (13.5 oz) coconut milk, divided
- 1.5 cups long-grain white rice
- 1/2 teaspoon salt
- 2 tablespoons vegetable oil
- Chopped scallions for serving
Instructions
- Toss the lamb shoulder chunks with the jerk seasoning and salt until evenly coated.
- Heat the vegetable oil in a large skillet over medium-high heat. Brown the lamb in batches for 3 to 4 minutes per side, then transfer to the slow cooker.
- Add the diced onion, minced garlic, chopped red bell pepper, and beef broth to the slow cooker. Stir to combine.
- Cover and cook on low for 7 hours.
- Stir in the sliced plantains and cook for 1 more hour on low.
- While the stew finishes, pour 1 cup of the coconut milk into a saucepan with 1.5 cups water and bring to a boil. Add the rice, reduce heat to low, cover, and simmer for 18 minutes until tender. Fluff with a fork.
- Stir the remaining coconut milk into the finished stew. Serve the stew over the coconut rice and top with chopped scallions.
Notes
Cuisine: Caribbean
Equipment: Slow Cooker, Large Skillet, Saucepan
Rustic Provençal Lamb Stew with Olives Tomatoes and Thyme
This stew captures the sunny flavors of southern France with chunks of lamb shoulder that turn soft and rich after hours in the slow cooker. Briny olives and tomatoes add a bright contrast while thyme brings a steady herbal note that fills the kitchen as it cooks. It suits cool evenings when you want a one-pot meal that feels comforting without being heavy.
The finished dish has a savory broth with tender vegetables and meat that holds its shape just enough to spoon over rice or bread. It works well for weeknight dinners or weekend cooking when you can start it in the morning and come back to a ready meal.
Equipment
- Slow Cooker
- Large Skillet
Ingredients
- 2 pounds lamb shoulder, cut into 2-inch pieces
- 2 tablespoons olive oil
- 1 large onion, diced
- 3 garlic cloves, minced
- 2 carrots, peeled and sliced
- 1 (14-ounce) can diced tomatoes
- 1 cup pitted Kalamata olives
- 2 tablespoons fresh thyme leaves
- 1 cup beef broth
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Heat the olive oil in a large skillet over medium-high heat. Add the lamb shoulder pieces and brown them on all sides for about 6 minutes total. Transfer the lamb to the slow cooker.
- Add the diced onion, minced garlic, and sliced carrots to the same skillet. Cook for 4 minutes until the onion starts to soften, then scrape everything into the slow cooker.
- Pour the diced tomatoes with their juices and the beef broth into the slow cooker. Add the Kalamata olives, fresh thyme leaves, salt, and black pepper.
- Stir the ingredients gently to combine, then cover the slow cooker. Cook on low for 8 hours until the lamb is fork-tender.
- Taste the broth and adjust salt or pepper if needed before serving.
Notes
Cuisine: French
Equipment: Slow Cooker, Large Skillet
