With snow possibly with us in the middle of January and temperatures dropping by a few degrees each week, I think it’s safe to say that it’s definitely not the season for salads and light lunches. Now is the time to turn to our trusty Slow Cookers and let them do all of the cooking. Think about it, we’ve survived the hectic Christmas period, we deserve it!
1 Medium Potato
Shoulder of Lamb
4 Celery Sticks
1 Large White Onion
4 Garlic Cloves
2 tbsp. Tomato Puree
Pinch of Salt and Pepper (for seasoning)
2 Sprigs of Rosemary (fresh from the garden if possible)
A Handful of Pearl Barley
375 ml of Full Bodied Red Wine
1 Knob of Butter
1 Stock Cube (Lamb or Vegetable)
1 Round Loaf of Bread
Prepare all of your vegetables. You can chop the veg into any shape or size you desire (we suggest that you make them chunky!).
Secondly, you should seal the lamb to help retain the flavour. Coat the lamb with the flour and season with the salt and pepper. Heat up the oil and butter in a Saucepan on a high heat, and then add the lamb shoulder to the pot. Flip the meat over every now and then to make sure that it is brown all over.
Once the meat has been sealed, pour in the red wine. Let the lamb cook in the wine until a third of the liquid has been reduced, keep the pot on a high heat. Add all of your vegetables and extra ingredients to the pan and give it a good stir.
Transfer your lamb stew concoction to your Morphy Richards Slow Cooker and top up with hot water. Set the dial to Medium and slow cook for at least 5 hours. However, the idea of this stew is to carry on cooking until the lamb slips off the bone with complete ease (tasty tasty!).
Why not make your dish extra delicious by serving it inside a hollowed out round loaf? The bread will soak up the juices of the stew, which adds extra heartiness to your meal. Use the bread from the middle of your loaf to dip!