- Baby potatoes
- Spinach
- Kale
- Mushrooms
- Peas
- Fresh rosemary sprigs
- A squeeze of fresh lemon juice before serving
Step-by-Step Instructions
Step 1: Brown the Lamb
Heat the olive oil in a large skillet over medium-high heat.
Season the lamb with salt and pepper, then brown it for 4–5 minutes on each side. You don't need to cook it through—just develop a rich golden crust.
Transfer the lamb to the slow cooker.
Step 2: Prepare the Vegetables
Add the onion, carrots, celery, and garlic to the same skillet.
Cook for about 5 minutes until the vegetables begin to soften.
Stir in the tomato paste and cook for another minute to deepen its flavor.
Transfer everything to the slow cooker.
Step 3: Add the Remaining Ingredients
Add:
- White beans
- Diced tomatoes
- Broth
- Thyme
- Rosemary
- Smoked paprika
- Bay leaves
Stir gently until everything is well combined.
Step 4: Slow Cook
Cover and cook:
- LOW: 7–8 hours
- HIGH: 4–5 hours
The lamb should become incredibly tender and easy to pull apart with a fork.
Step 5: Finish and Serve
Remove the bay leaves.
Taste and adjust the seasoning with salt and black pepper if needed.
Sprinkle with freshly chopped parsley and serve hot.
Serving Suggestions
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