Slow-Cooker Lamb Stew with Rigatoni

Photo: Miki Duisterhof; Styling: Susan Vajaranant

Yield: Serves 8
Cost per Serving: $3.00
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Recipe Time

Cook Time:
Prep Time:

Nutritional Information

Amount per serving
  • Calories: 411
  • Fat: 10g
  • Saturated fat: 3g
  • Protein: 30g
  • Carbohydrate: 44g
  • Fiber: 3g
  • Cholesterol: 36mg
  • Sodium: 373mg

Ingredients

  • 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

Preparation

  1. 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. 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. 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.
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