ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Slow-Cooker Lamb Stew with Rigatoni

Photo: Miki Duisterhof; Styling: Susan Vajaranant
Prep time 15 mins
Cook time 6 hrs
Yield Serves 8


  • 2 tablespoons olive oil
  • 2 pounds lamb stew meat, cut into 2-inch chunks
  • Salt
  • 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

Nutrition Information

  • calories 411
  • fat 10 g
  • satfat 3 g
  • protein 30 g
  • carbohydrate 44 g
  • fiber 3 g
  • cholesterol 36 mg
  • sodium 373 mg

How to Make It

  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.