Lamb Ragout (Crock Pot)

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READY IN: 6hrs 30mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat slow cooker to high.
  • Trim the lamb and cut into small cubes. Toss in the flour.
  • 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.
  • Add any remaining flour to pan and coo and stir for 2 minutes. Add the squash and the canned tomatoes. Stir.
  • 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.
  • Add the lamb back to the pan.
  • Pour it all into the crock pot.
  • Cover, reduce the heat to low and cook for 5-1/2 hours.
  • 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.
  • Garnish with fresh herbs and serve.
  • Good with pasta.
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