Slow Cooker Lamb Stew

Ingredients

• 1kg Boneless lamb shoulder, fully thawed, trimmed and cut into 4cm cubes
• 3 tbsp Plain flour
• 1 Onion, roughly chopped
• 3 Carrots, cut into thick chunks
• 2 Parsnips, cut into thick chunks
• 400g Potatoes, cut into 3cm chunks
• 2 cloves Garlic, crushed
• 2 cups (500ml) Chicken stock
• 1 tsp Dried rosemary
• 1 cup Frozen peas
• Salt and pepper, to taste

You’ll need: Slow cooker

Method

1. 1

   Toss the lamb with the flour, salt and pepper until coated.

2. 2

   Put the onion, carrots, parsnips, potatoes and garlic in the slow cooker and place the lamb on top. Add the rosemary and pour in the stock. The liquid should just about reach the top of the lamb.

3. 3

   Cover and cook on low for 7–8 hours or on high for 4½–5 hours, until the lamb is very tender and falls apart easily.

4. 4

   Skim the fat from the surface with a spoon. Stir in the peas, cover and cook for 10 minutes more.

5. 5

   Season to taste and serve hot with crusty bread.