Italian Lamb Stew

Total Time: 9 hrs 30 mins Preparation Time: 30 mins Cook Time: 9 hrs

Ingredients

• Servings: 6
• 1 large yellow onion, cut into 8 wedges
• 2 large red bell peppers, cut into thin strips
• 2 garlic cloves, minced
• 3 tablespoons olive oil
• 2 1/2 lbs boneless lamb shoulder, cut into 1 1/2 inch cubes and blotted dry
• 1 (15 1/2 ounce) can diced tomatoes with juice
• 1/2 cup dry red wine (chianti or zinfandel)
• 1 teaspoon fennel seed
• 2 teaspoons grated orange zest
• 1/2 teaspoon dried rosemary, crushed
• 1/4 teaspoon red pepper flakes
• 1/4 teaspoon salt
• ground black pepper (6 grinds)
• 3 tablespoons all-purpose flour
• 1/4 cup water

Recipe

• 1 coat the slow cooker with cooking spray; layer the onion, bell peppers, and garlic in the cooker.
• 2 in a big skillet over med-high heat, warm 1 ½ tablespoon oil until very hot.
• 3 add half the meat; cook until browned on all sides, 4-5 minutes; transfer meat to cooker.
• 4 repeat with remaining oil and meat.
• 5 add the tomatoes and wine to the skillet; bring to a boil, scraping up any browned bits stuck to the pan.
• 6 add in the fennel, orange zest, rosemary, red pepper flakes, salt, and black pepper.
• 7 pour over everything in the cooker; cover and cook on low for 7-9 hours, until lamb is fork tender.
• 8 in a small bowl, whisk the flour and water together; whisk the slurry into the hot liquid in the slow cooker, increase heat to high and cook, uncovered, for 15 minutes, until thickened; taste and add salt/pepper if needed.