Name: Slow Cooker Lamb in Red Wine Sauce
Prep time: 15 min
Cook time: 8 h
Total time: 8 h 15 min
Cuisine: European
Ingredients: 1kg / 2 lbs half leg of lamb (bone-in or boneless), or lamb shoulder; Salt and pepper, to taste; 1 tbsp olive oil; 1 carrot, diced; 1 onion, chopped; 2 cloves garlic; 125ml / 1/2 cup dry red wine (Merlot, Cabernet Sauvignon, or your choice); 125ml / 1/2 cup beef stock; 1 tbsp tomato paste; 1/2 tsp dried thyme or rosemary; 2 bay leaves; 1 tbsp cornstarch/cornflour

This Slow Cooker Lamb in Red Wine Sauce is tender, rich, and full of comforting flavors. I like how the lamb slowly cooks until it practically falls apart, while the red wine and herbs create a deep, savory sauce that makes the whole dish feel special.

Why You’ll Love This Recipe

I enjoy this recipe because it’s both hearty and elegant. The slow cooking means I don’t have to fuss over it, yet the end result tastes like I spent hours in the kitchen. I like how the red wine gives the sauce a depth of flavor that pairs perfectly with lamb, and it makes a great centerpiece for a cozy family dinner or a dinner party.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)
1kg / 2 lbs half leg of lamb (bone in or boneless), or lamb shoulder
salt and pepper
1 tbsp olive oil
1 carrot, diced
1 onion, chopped
2 cloves garlic
125ml / 1/2 cup dry red wine, Merlot, Cab Sauv or anything you like
125ml / 1/2 cup beef stock
1 tbsp tomato paste
1/2 tsp dried thyme or rosemary
2 bay leaves
1 tbsp corn starch/cornflour

Directions

I start by seasoning the lamb generously with salt and pepper.
In a large skillet, I heat the olive oil over medium-high heat and sear the lamb on all sides until browned.
I transfer the lamb to the slow cooker, then add the carrot, onion, and garlic around it.
In a small bowl, I mix the red wine, beef stock, tomato paste, thyme or rosemary, and bay leaves, then pour this mixture over the lamb.
I cover and cook on low for 8–9 hours, or on high for 4–5 hours, until the lamb is tender and falling apart.
To thicken the sauce, I remove the lamb and strain the liquid into a saucepan. I mix the cornstarch with a little water to make a slurry, stir it into the sauce, and simmer until thickened.
I return the lamb to the sauce or serve the sauce on the side.

Servings and Timing

This recipe makes about 6 servings. It takes around 15 minutes to prepare and 8–9 hours to cook on low (or 4–5 hours on high).

Variations

I sometimes use lamb shoulder instead of leg for extra tenderness. If I want a stronger herbal flavor, I add fresh rosemary sprigs while cooking. For a lighter sauce, I reduce the amount of wine and increase the beef stock. I’ve also tried adding mushrooms for an earthy touch, which works beautifully.

Storage/Reheating

I store leftovers in the fridge for up to 3 days in an airtight container. To reheat, I warm it gently on the stove until hot, adding a splash of stock if needed. This dish also freezes well for up to 3 months, and I thaw it overnight in the fridge before reheating.

FAQs

Can I make this without a slow cooker?

Yes, I can cook it in a Dutch oven at 325°F (160°C) for about 3 hours until the lamb is tender.

What’s the best wine to use?

I like using Merlot or Cabernet Sauvignon, but any dry red wine works.

Can I skip the wine?

Yes, I replace it with extra beef stock, though the flavor won’t be quite as deep.

Do I need to sear the lamb first?

I prefer to sear it for extra flavor, but it still works if I skip this step.

Can I use boneless lamb?

Yes, boneless lamb shoulder or leg works just as well, though cooking times may vary slightly.

What sides go well with this dish?

I enjoy serving it with mashed potatoes, roasted vegetables, or crusty bread to soak up the sauce.

Can I add other vegetables?

Yes, I sometimes add mushrooms, parsnips, or celery to make the dish more hearty.

How do I keep the lamb moist?

Cooking it low and slow in liquid keeps the meat juicy and tender.

Can I thicken the sauce without cornstarch?

Yes, I reduce the sauce by simmering it uncovered until it thickens naturally, or I use flour as an alternative.

Can I make this ahead for guests?

Yes, I often make it the day before, refrigerate it, and reheat it gently before serving.

Conclusion

I love how this Slow Cooker Lamb in Red Wine Sauce brings together simple ingredients to create a dish that feels luxurious and comforting. The slow cooking does all the work, leaving me with tender lamb and a rich, flavorful sauce that’s perfect for sharing. It’s a recipe I return to whenever I want something special with minimal effort.