This can be made on top of stove then added to a slow cooker on low. Slow cooking is the key to this lamb melting in your mouth.
Lamb Top Of Stove Stew Recipe
3 pounds lamb shoulder chops cut off the bone sauteed (I had leftover meat from the night before
carrots 1 cup or more fingerling style
2 to 3 tablespoons oil (lamb usually has enough oil in it)
celery 2 stalks cut up
red potatoes cubed 3 or 4
peppers sliced 2 bell or hot peppers
onions chopped 1
1/2 cup red wine
halved grape tomatoes 1 cup
green beans 2 cups fresh, frozen or canned and rinsed
2/1/2 cups chicken stock
1 rosemary sprig
3 tablespoons butter
3 tablespoons flour
salt pepper to taste
In a large stock pot, add the lamb meat with oil season with salt pepper to taste( I also like cayenne pepper for a little heat, just a pinch). Add the onion, flour, salt and butter. Stir for 1 minute. Add the chicken stock, wine and rosemary. Cook until it thickens around 4 minutes.
Add all the vegetables, then cover with water just to cover the meat.
Cook on low for 2 hours until tender. Can be cooked and transferred to a slow cooker also for 6 to 8 hours on low.