Ingredients
Scale
- 3 lbs boneless lamb shoulder, fat trimmed and cut into 1 inch pieces
- 2 tbsp all-purpose flour
- 1 tsp sea salt
- 1/2 tsp black pepper
- 4 medium carrots, peeled and chopped
- 1 small white onion, finely diced
- 4 garlic cloves, minced
- 4 Yukon Gold potatoes, peeled and cut into 1 inch cubes
- 32 oz rich beef broth, divided
- 3 tbsp coconut aminos
- 2 tbsp tomato paste
- 1/2 cup water
- 1/2 tsp dried thyme
- 2 bay leaves
- 1 1/2 cup frozen peas
Instructions
- Place the trimmed lamb pieces into a large bowl and toss with flour, salt, and pepper until coated.
- Heat a heavy skillet over medium-high heat and brown the lamb in batches until a caramelized crust forms.
- Transfer the browned lamb into the slow cooker basin.
- Add the carrots, onion, garlic, and potato cubes on top of the lamb.
- Whisk 1 cup of beef broth with coconut aminos and tomato paste in a separate bowl until smooth, then pour over the contents of the slow cooker.
- Add the remaining beef broth, water, dried thyme, and bay leaves; stir gently.
- Cover and cook on HIGH for 3 to 4 hours or LOW for 7 to 8 hours.
- Stir in the frozen peas during the final 15 minutes of cooking until tender.
Notes
- Ensure you brown the lamb in small batches to avoid steaming the meat, which ensures the best texture.
- Store leftovers in an airtight container for up to 3 days in the refrigerator.
- Prep Time: 20
- Cook Time: 480
- Category: Slow Cooker Lamb
- Method: Slow Cooker
- Cuisine: Global