Ingredients
- 4 slices bacon or pancetta
- ¾ cup flour
- 1 teaspoon salt
- 2 pounds Lava Lake lamb stew meat, or one shoulder, cut into cubes
- 2 to 3 Tablespoons olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 stalks celery, sliced
- 1 cup red wine
- 2 pounds tomatoes, coarsely chopped, or one large can crushed tomatoes
- 2 sprigs rosemary
- freshly ground black pepper
Directions
Fry bacon until crisp, drain, and chop coarsely.
Combine the flour and salt in a plastic bag and add the lamb, several pieces at a time, and shake to coat.
Heat the oil and brown the lamb in batches on all sides, then place in the slow cooker.
Add the onion to the same pan and sauté, stirring frequently, until lightly browned. Add the celery and garlic and sauté for 3-4 minutes, until softened. Add the wine and stir to scrape up the browned bits.
Add the onion mixture, bacon, tomatoes and rosemary to the lamb in the slow cooker and mix well.
Cover and cook on low for 6-8 hours, until the meat is very tender. Season with salt and pepper to taste, and discard the rosemary. Serve with roasted potatoes or pasta.