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

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Season the lamb generously with salt and pepper.
Heat olive oil in a large skillet over medium-high heat. Sear the lamb on all sides until browned.
Transfer the lamb to the slow cooker and add the carrot, onion, and garlic around it.
In a bowl, combine red wine, beef stock, tomato paste, thyme or rosemary, and bay leaves. Pour over the lamb.
Cover and cook on low for 8–9 hours or on high for 4–5 hours, until the lamb is tender and falling apart.
Remove the lamb and strain the cooking liquid into a saucepan. Mix cornstarch with a little water to form a slurry, then stir into the sauce. Simmer until thickened.
Return the lamb to the sauce or serve the sauce on the side.

Lamb shoulder can be used instead of leg for extra tenderness.

Add fresh rosemary sprigs for stronger herbal flavor.

Replace wine with beef stock for a non-alcoholic version.

Mushrooms, parsnips, or celery can be added for extra depth.

Dish freezes well for up to 3 months.