Slow-Cooker Lamb Stew with Rigatoni

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.