Get the great taste of Italy with this traditional Italian lamb dish
that has been adapted for slow cookers.
1.5 lb (700 g)boned leg of lamb
trimmed of excess fat and cut
into 2½cm (1inch) cubes
peeled and crushed
6 oz (180g)onions
cored, seeded and sliced
1 teaspoondried basil
1 teaspoondried marjoram
2 teaspoonsolive oil
1 cupred Italian wine
4 oz (110g)button mushrooms salt
ground black pepper
1 tablespoon(all-purpose) plain flour
4 oz (110g)parsley
sprigs, to garnish
Place the lamb cubes in a large bowl with the garlic, onions,
green pepper, herbs, oil and 150 ml (1/2 cup) of the wine. Cover and
leave to marinate in the refrigerator for at least 4 hours.
Drain off the marinade liquid and reserve. Melt 25g (1oz) of the
butter in a frying pan. Add the meat and vegetables and fry briskly
for 2-3 minutes. Transfer to the stoneware pot, draining well.
Add the mushrooms, reserved marinade liquid and remaining wine
to the pan and bring to the boil, stirring well. Pour over the meat
in the stoneware pot and season to taste with salt and pepper.
Cover and cook on Low for 8-10 hours or High for 4-5 hours.
Thirty minutes before the cooking time is finished, mix the
remaining butter with the flour to make a paste. Add to the sauce in
small pieces and stir until the sauce thickens. Taste and adjust the
Serve on a bed of buttered noodles or rice, garnished with small
sprigs of parsley.