Lamb Ragout (crock Pot)

Total Time: 6 hrs 30 mins Preparation Time: 30 mins Cook Time: 6 hrs

Ingredients

• Servings: 4
• 1 1/2 lbs lamb stew meat, trimmed of all fat
• 2 tablespoons flour
• 1 tablespoon olive oil
• 1 large onion, chopped
• 2 -4 garlic cloves, minced
• 3 small leeks, trimmed and sliced
• 1 small butternut squash, peeled, seeded and cut into small chunks
• 14 1/2 ounces chopped tomatoes
• 1 tablespoon tomato paste
• 2/3 cup broth
• salt and pepper
• 1 teaspoon dried marjoram or 1 teaspoon dried thyme

Recipe

• 1 preheat slow cooker to high.
• 2 trim the lamb and cut into small cubes. toss in the flour.
• 3 heat the oil in a large skillet and add the lamb cubes. cook for 5 minutes, until browned on all sides. remove from pan and set aside.
• 4 add any remaining flour to pan and coo and stir for 2 minutes. add the squash and the canned tomatoes. stir.
• 5 mix together the broth and the tomato paste. add it to the pan along with the dried herbs and salt and pepper. bring to a boil.
• 6 add the lamb back to the pan.
• 7 pour it all into the crock pot.
• 8 cover, reduce the heat to low and cook for 5-1/2 hours.
• 9 cover the leek with boiling water and let stand for 5 minutes. add to the crock pot, cover and cook for 30 more minutes up to 2 hours.
• 10 garnish with fresh herbs and serve.
• 11 good with pasta.