Slow-Cooker Lamb Stew with Rigatoni

Slow-Cooker Lamb Stew with RigatoniRecipe
Photo: Miki Duisterhof; Styling: Susan Vajaranant


Serves 8

Cost per Serving:


Recipe from


Recipe Time

Prep: 15 Minutes
Cook: 6 Hours

Nutritional Information

Calories 411
Fat 10 g
Satfat 3 g
Protein 30 g
Carbohydrate 44 g
Fiber 3 g
Cholesterol 36 mg
Sodium 373 mg


2 tablespoons olive oil
2 pounds lamb stew meat, cut into 2-inch chunks
2 onions, finely chopped
1 carrot, finely chopped
1 cup red wine
1 28-oz. can chopped tomatoes
8 cloves garlic, chopped
1 teaspoon dried rosemary
12 ounces rigatoni
Grated Parmesan, optional


1. Warm oil in a pan over medium-high heat. Sprinkle lamb with salt and cook, turning occasionally, until browned, about 8 minutes. Transfer to slow cooker.

2. Drain off all but 2 Tbsp. fat from pan. Add onions and carrot; sauté 3 minutes. Pour in wine and bring to a boil, stirring to loosen brown bits at bottom of pan. Transfer mixture to slow cooker. Stir in tomatoes, garlic and rosemary. Cover and cook on low until meat shreds with a fork, 5 to 6 hours. Shred meat and season sauce with salt.

3. Bring a large pot of salted water to boil. Cook rigatoni until tender, about 10 minutes; drain. Serve rigatoni topped with stew and sprinkle with Parmesan, if desired.