This Slow Cooker Lamb Casserole ticks all the boxes: easy, hearty, comforting and incredibly delicious! Tender, melt-in-the-mouth diced lamb cooked with vegetables in a rich tomato and red wine gravy. Add my easy dumplings and you have a crowd-pleasing meal that the whole family will enjoy.
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My slow cooker has been feeling a little neglected lately but the time has come to dust it off – it’s October, comfort food season! I love making comforting rustic stews and casseroles in the slow cooker and this lamb casserole is no exception.
It’s basically a full meal, packed as it is with vegetables and topped with dumplings… truly delicious and so easy to prepare too.
LAMB CASSEROLE INGREDIENTS
I used my GreenPan Slow cooker to prepare this recipe. This multi-function slow cooker has a browning option which eliminates the need to use extra pans. Gotta love a gadget that really makes life easier. Let’s take a closer look at this lamb casserole grocery list.
- Lamb – diced stewing lamb such as lamb neck or lamb shoulder pieces.
- Onions, celery and carrots provide the backbone of this casserole.
- Tomato paste and diced tomatoes (or fresh tomatoes blitzed in a food processor) add richness and depth to the casserole
- Potatoes and sweet potatoes add heartiness and help thicken the gravy
- Red wine, Worcestershire sauce, soy sauce and balsamic vinegar bring on powerhouse flavor onboard
- Salt, freshly ground pepper, brown sugar, garlic powder and mixed herbs for seasoning
- Beef broth / beef stock or lamb stock if available are the braising liquid
- Dumplings (at the request of the children) are simply made using yogurt and self raising flour with a little grated Parmesan and herbs for added flavor!
HOW TO MAKE LAMB CASSEROLE IN THE SLOW COOKER
Full measurements and instructions can be found on the printable recipe card at the bottom of the page. Please take a look at the steps and video before attempting this recipe!
PREPARE AND COOK THE LAMB CASSEROLE
Season the diced lamb with salt and pepper and dust with cornflour. Mix well to combine.
Heat the olive oil in the slow cooker if it has a sauté function or in a large skillet or Dutch Oven. Brown the lamb pieces in batches over high heat, allowing them to get a good sear. Set aside using a slotted spoon.
Pour the red wine to deglaze the pan (it will steam and spatter so stand back!) and loosen any browned bits with a wooden spoon. These little sticky browned bits are called the “fond”, are essential in creating the base of our gravy.
Add the onions, celery, carrots, seasoning, sugar and herbs to the slow cooker (or skillet) and cook over low heat, stirring frequently, until they have softened. At this point transfer these to your slow cooker if you have started preparing the recipe in a skillet.
Stir in the tomato paste, soy sauce, Worcestershire sauce, balsamic vinegar and tomatoes.
Add the potatoes, seared chunks of lamb and any cooking juices into the slow cooker. Stir in the beef broth, add the bay leaf, cover and cook for 6-8 hours on the LOW setting (or up to five on the HIGH setting).
MAKE THE DUMPLINGS
Combine the yogurt, self raising flour, salt, garlic powder, herbs and Parmesan in a bowl until you have a sticky dough. Leave it to rest for 5-10 minutes, covered with a damp towel.
Form the dough into a log, dusting with flour as needed. Divide into 8-10 small pieces and roll each into a ball.
ADD DUMPLINGS TO THE STEW
Position the dumplings on top of the casserole, spaced slightly apart so they have room to expand. Cook for an extra 45-60 minutes on the high setting until the dumplings are plump and fluffy.
SERVE AND ENJOY!
Discard the bay leaf and have a taste so you can adjust the seasoning if necessary. Serve in bowls with a glass of red wine for the grown ups and bask in the warm comfort and heartiness of this simple dish!
WHY IS MY LAMB STEW TOUGH?
If your lamb turns out tough and chewy then I can point the finger at a couple of reasons:
- The lamb has not been cooked for long enough. Use a fork to pierce a chunk of lamb to check if it is tender – if not continue to cook for longer.
- The best cuts of lamb for casseroles and stews are lamb neck or lamb shoulder. These fattier cuts have a lot of connective tissue that requires long and slow cooking in order to break down.
- Make sure there’s enough liquid otherwise the meat can dry out. This is unlikely to be a cause for concern in a slow cooker as it doesn’t allow for evaporation.
STORING AND REHEATING
As with most casserole dishes, this lamb stew tastes even more delicious the day after and it keeps for up to three days in the refrigerator. Reheat in a saucepan or the microwave, adding a splash of water if needed.
SERVING SUGGESTIONS
This lamb casserole doesn’t really need any sides, it is hearty enough on its own. But I must admit that a bowl of buttered peas or green beans is always welcome! If you don’t include the dumplings then some crusty bread is a must for mopping up the rich sauce.
RECIPE NOTES
SHOULD I BROWN THE LAMB BEFORE SLOW COOKING? Searing the meat before slow cooking always adds more flavor but it also adds an extra step in the preparation process. If you are really short of time you can skip the browning and put the raw meat in the slow cooker with all the other ingredients.
HOW LONG DOES IT TAKE TO COOK LAMB CASSEROLE IN A SLOW COOKER? I have found that my GreenPan slow cooker can cook a casserole in as quick as four hours on the HIGH setting. That’s because it is already simmering so it cooks a lot faster.
But I prefer to cook the meat on the LOW setting for longer, to allow for maximum tenderness. You could easily allow 6-8 hours on that setting, again depending on the model of your crock pot.E
HAVE YOU MADE MY SLOW COOKER LAMB CASSEROLE RECIPE? Please leave a rating to tell me how you liked it! Better yet, snap a photo and share it on Instagram with the tag #supergoldenbakes
Slow Cooker Lamb Casserole
Equipment & Tools
Ingredients
FOR THE LAMB
- 900 g (2 lbs) diced lamb shoulder or lamb neck
- 1 tbsp cornflour (cornstarch)
- salt and freshly ground pepper , a few turns of the mill
- 2 tbsp olive oil
- 60 ml (1/4 cup) red wine
- 2 brown onions , finely diced
- 3 celery ribs , finely diced
- 3 carrots , peeled and sliced or finely diced
- 2 tsp salt
- 2 tsp brown sugar
- 2 tsp mixed Italian herbs or Herbes de Provence
- 1 tsp garlic powder (or garlic granules)
- 2 tbsp balsamic vinegar
- 1 tbsp soy sauce
- 1 tbsp Worcestershire sauce
- 3 tbsp tomato paste (tomato purée)
- 2 large tomatoes , finely diced or 1 can chopped tomatoes
- 3 medium potatoes , peeled and cubed
- 1 sweet potato , peeled and cubed
- 500 ml (2 cups) beef broth or stock made with stock cube
- 1 bay leaf
FOR THE DUMPLINGS (OPTIONAL)
- 240 g (1 cup) plain full fat yogurt
- 240 g (2 cups) self raising flour
- 3 tbsp Parmesan cheese , grated
- 1 tsp garlic powder
- 1 tsp mixed Italian herbs or Herbes de Provence
- 1/2 tsp salt
Instructions
PREPARE AND COOK THE LAMB CASSEROLE
- Season the diced lamb with salt and pepper and dust with cornflour. Mix well to combine.900 g (2 lbs) diced lamb shoulder, 1 tbsp cornflour, salt and freshly ground pepper
- Heat the olive oil in the slow cooker if it has a sauté function or in a large skillet. Brown the lamb pieces in batches over high heat, allowing them to get a good sear. Set aside.2 tbsp olive oil
- Pour the red wine to deglaze the pan (it will steam and spatter so stand back!) and loosen any browned bits with a wooden spoon. These little sticky browned bits are called the “fond”, are essential in creating the base of our gravy.60 ml (1/4 cup) red wine
- Add the onions, celery, carrots, seasoning, sugar and herbs to the slow cooker (or skillet) and cook over low heat, stirring frequently, until they have softened. At this point transfer these to your slow cooker if you have started preparing the recipe in a skillet.2 brown onions, 3 celery ribs, 3 carrots, 2 tsp salt, 2 tsp brown sugar, 2 tsp mixed Italian herbs, 1 tsp garlic powder
- Stir in the tomato paste, soy sauce, Worcestershire sauce, balsamic vinegar and tomatoes.2 tbsp balsamic vinegar, 1 tbsp soy sauce, 1 tbsp Worcestershire sauce, 3 tbsp tomato paste, 2 large tomatoes
- Add the potatoes, seared chunks of lamb and any cooking juices into the slow cooker. Stir in the beef broth, add the bay leaf, cover and cook for 6-8 hours on the LOW setting (or up to five on the HIGH setting).3 medium potatoes, 1 sweet potato, 500 ml (2 cups) beef broth, 1 bay leaf
MAKE THE DUMPLINGS
- Combine the yogurt, self raising flour, salt, garlic powder, herbs and Parmesan in a bowl until you have a sticky dough. Leave it to rest for 5-10 minutes, covered with a damp towel.240 g (1 cup) plain full fat yogurt, 240 g (2 cups) self raising flour, 3 tbsp Parmesan cheese, 1 tsp garlic powder, 1 tsp mixed Italian herbs, 1/2 tsp salt
- Form the dough into a log, dusting with flour as needed. Divide into 8-10 small pieces and roll each into a ball.
ADD DUMPLINGS TO THE STEW
- Position the dumplings on top of the casserole, spaced slightly apart so they have room to expand. Cook for an extra 45-60 minutes on the high setting until the dumplings are plump and fluffy.
SERVE AND ENJOY!
- Discard the bay leaf and have a taste so you can adjust the seasoning if necessary. Serve in bowls with a glass of red wine for the grown ups and bask in the warm comfort and heartiness of this simple dish!
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