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Slow-Cooked Lamb Stew with Cherry Tomatoes, Sage, and Bay Leaf Broth
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Course Main Course
Cuisine Mediterranean
Servings 4 people

Equipment

  • Slow Cooker
  • Large Skillet
  • Knife

Ingredients
  

  • 1½ pounds boneless lamb shoulder, cut into 1½-inch cubes
  • 2 pints cherry tomatoes
  • 1 large onion, diced
  • 3 garlic cloves, minced
  • ¼ cup fresh sage leaves, roughly chopped
  • 2 bay leaves
  • 3 cups beef broth
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 2 tablespoons chopped fresh parsley (for serving)

Instructions
 

  • Heat the olive oil in a large skillet over medium-high heat. Add the lamb cubes in batches and brown them on all sides, then transfer to the slow cooker.
  • Add the diced onion and minced garlic to the same skillet. Cook for 3 minutes until the onion softens.
  • Pour the beef broth into the skillet and scrape up any browned bits. Transfer the mixture to the slow cooker.
  • Add the cherry tomatoes, chopped sage, bay leaves, salt, and black pepper to the slow cooker. Stir gently to combine.
  • Cover and cook on low for 7 hours until the lamb is fork-tender.
  • Remove the bay leaves. Taste and adjust salt if needed.
  • Ladle into bowls and sprinkle with chopped parsley before serving.

Notes

Brown the lamb well before slow cooking to build flavor in the broth. If the sauce seems thin at the end, remove the lid for the last 30 minutes to let it reduce slightly. Leftovers keep in the fridge for three days and reheat well on the stovetop with a splash of broth.
Course: Main Course
Cuisine: Mediterranean
Equipment: Slow Cooker, Large Skillet, Knife