Servings: 6

Cooking Time: 6 Hours


3 ½ lbs. lamb shoulder, cut in 2-inch pieces

6 cloves garlic, chopped fine, divided

1 tbsp. fresh rosemary, chopped

½ cup dry white wine

2 tbsp. olive oil

1 onion, chopped

½ tsp salt

2 tsp sweet paprika

10 oz. roasted red bell peppers, cut in ½-inch strips

1 tomato, peeled, seeded, & chopped

2 tbsp. fresh parsley, chopped

1 bay leaf

1 cup dry red wine, full bodied

1 cup chicken broth, low sodium

½ tsp pepper


1- Place the lamb in a large bowl and add half the garlic, the rosemary, wine. Cover and refrigerated 2-3 hours.

2- Add the oil to the cooking pot and set to sear.

3- Add the lamb, season with salt, and cook just until brown on the outside. Transfer to bowl.

4- Add the onion to the pot and cook, stirring to scrape up the brown bits on the bottom of the pot. Cook until onions are soft. Add the garlic and cook 1 minute more.

5- Return the lamb to the pot along with remaining ingredients, stir to mix well.

6- Add the lid and set to slow cook on high. Cook 4-6 hours until lamb is tender. Stir to mix, discard the bay leaf and serve.


InfoCalories 108

Total Fat 5g

Total Carbs 2g

Protein 11g

Sodium 229mg