Contrary to popular belief, the slow cooker is not just for winter. Though the heat is tapering off, I am still loathe to turn on the oven. And, I have a sweet spot for anything that helps me avoid making dinner after a busy day.
So, when delicious, grass fed lamb shoulder (lean, sinewy cuts do best in the slow cooker) appeared at the butcher, I snatched it up. At the farmer’s market, I found carrots, celery, leeks, shallots, fresh herbs and potatoes. Some canellini beans in the cupboard completed the meal.
Throw the ingredients together before you leave for work in the morning and set the slow cooker temperature to low. Then daydream about the delicious meal waiting for you.
1 lb. lamb shoulder
1 bunch carrots, peeled and chopped
2 large leeks, sliced with greens tops discarded and rinsed thoroughly
1 celery heart, chopped with fronds removed
3 shallots, minced
5 sprigs each of thyme and sageleaves chopped
Salt and pepper
1. Layer half the vegetables in the pot.
2. Place meat on top of vegetables.
3. Add remaining vegetables and herbs.
4. Season with salt and pepper and drizzle with oil.
5. Cover completely with water.
6. If cooking for less than fours, set temperature to high. If not, set temperature to high. 7. When lamb falls apart at the tough. Remove from crock pot and pull. Return shredded meat to liquid.