Slow Cooker Lamb Casserole

Close up on lamb casserole with dumplings in a slow cooker

4.63 from 8 votes

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.

Prep Time15

Cook Time8 15

Total Time8 30

Course: Main Course

Cuisine: Continental

Keyword: Slow Cooker Lamb Casserole

Servings:

Calories: 614kcal

Author: Lucy Parissi | Supergolden Bakes

Equipment

Ingredients

FOR THE LAMB

2 pounds (900g) diced lamb shoulder or lamb neck
1 tbsp cornstarch (cornflour)
salt and freshly ground pepper , a few turns of the mill
2 tbsp olive oil
¼ cup (60ml) red wine or use extra broth
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
2 cups (500ml) beef broth or stock made with stock cube
1 bay leaf

FOR THE DUMPLINGS (OPTIONAL)

1 cup (240g) yogurt plain, full fat
2 cups (260g) self raising flour
3 tbsp Parmesan cheese , grated
1 tsp garlic powder
1 tsp mixed Italian herbs or Herbes de Provence
½ 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.
2 pounds (900g) diced lamb shoulder , 1 tbsp cornstarch, 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.
¼ cup (60ml) 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, 2 cups (500ml) 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.
1 cup (240g) yogurt, 2 cups (260g) self raising flour, 3 tbsp Parmesan cheese, 1 tsp garlic powder, 1 tsp mixed Italian herbs, ½ 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!

Video

Notes

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.

Nutrition