Slow Cooker Lamb with Rosemary and Garlic

Ingredients

• about 1360 g Lamb shoulder
• 3 medium Carrots
• 2 stalks Celery
• 1 large Onion
• 6 cloves Garlic
• 2 tbsp Rosemary
• 2 tbsp Olive oil
• 1 cup Chicken broth
• 1 tsp Salt
• 0.5 tsp Black pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Prepare your vegetables: Cut the 3 medium carrots into 1.27 cm thick rounds. Slice the 2 stalks of celery into 1.27 cm pieces. Cut the 1 large onion into 2.54 cm chunks. Peel and finely mince the 6 cloves of garlic. Finely chop the 2 tablespoons of rosemary.
2. 2Heat a large skillet (at least 30.48 cm) over medium-high heat (205°C / 200°C). Add the 2 tablespoons of olive oil. Once the oil is shimmering, carefully place the about 1360 g lamb shoulder into the skillet. Sear the lamb on all sides until it is deeply browned, about 2-3 minutes per side.
3. 3Place the prepared 3 medium carrots, 2 stalks celery, and 1 large onion into the bottom of your slow cooker. These vegetables will form a bed for the lamb.
4. 4Carefully place the seared about 1360 g lamb shoulder on top of the vegetables in the slow cooker.
5. 5Sprinkle the minced 6 cloves garlic, chopped 2 tablespoons rosemary, 1 teaspoon salt, and 0.5 teaspoon black pepper evenly over the lamb. Pour the 1 cup of chicken broth into the slow cooker around the lamb.
6. 6Secure the lid on the slow cooker. Cook on the LOW setting for 8 hours, or until the lamb is very tender and easily pulls apart with a fork. The internal temperature of the lamb should reach at least 90°C.
7. 7Once cooked, carefully remove the about 1360 g lamb shoulder from the slow cooker and place it on a cutting board. Let the lamb rest for 10-15 minutes before shredding or slicing it. This resting period allows the juices to redistribute, making the lamb more moist and tender.

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