Description
If you’re looking for a cozy, elegant, and deeply flavorful dish, this Slow Cooker Lamb au Vin is everything you need. Tender lamb pieces simmer slowly in a rich red-wine infused sauce with smoky bacon, earthy mushrooms, sweet onions, and aromatic herbs. The low and slow cooking transforms simple ingredients into a luxurious, hearty meal perfect for cold evenings or special family dinners.
This dish is inspired by the classic French Coq au Vin, but with lamb as the star—giving it a richer, fuller flavor and melt-in-your-mouth texture. Serve it over mashed potatoes, buttery noodles, or crusty bread to soak up every drop of the delicious sauce.
Ingredients
6 bone-in lamb pieces (shoulder or shanks)
4 slices bacon, chopped
2 cups cremini mushrooms, halved
1 large onion, sliced
3 carrots, sliced
4 cloves garlic, minced
1 ½ cups red wine
1 cup beef broth
2 tablespoons tomato paste
2 tablespoons flour
2 bay leaves
1 teaspoon dried thyme (or 3 sprigs fresh thyme)
Salt and black pepper, to taste
2 tablespoons olive oil
Fresh parsley for garnish (optional)
Preparation Method
- Brown the Lamb
Season the lamb pieces generously with salt and pepper.
Heat olive oil in a large pan over medium-high heat.
Sear the lamb on all sides until nicely browned (about 3–4 minutes per side).
Transfer the lamb to the slow cooker.
- Cook the Bacon & Vegetables
In the same pan, add the chopped bacon and cook until crisp.
Add the onions, carrots, mushrooms, and garlic.
Sauté for 4–5 minutes until softened and lightly browned.
- Build the Sauce
Sprinkle the flour over the vegetables and stir for 1 minute to remove the raw taste.
Add tomato paste and stir.
Pour in the red wine and beef broth, scraping up any browned bits from the pan (this adds flavor!).
Let it simmer for 2 minutes.
- Slow Cook Everything
Pour the wine-vegetable mixture over the lamb in the slow cooker.
Add bay leaves and thyme.
Cover and cook:
Low for 7–8 hours, or
High for 4–5 hours
The lamb should be tender and falling off the bone.
- Finish & Serve
Remove bay leaves.
Taste and adjust seasoning with salt and pepper.
Garnish with fresh parsley if desired.
Serve hot with mashed potatoes, rice, pasta, or warm bread.
Enjoy