Rating: 3 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Recipe by MyRecipes March 2011

Gallery

Credit: Miki Duisterhof; Styling: Susan Vajaranant

Recipe Summary

cook:
6 hrs
total:
6 hrs 15 mins
prep:
15 mins
Yield:
Serves 8
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

  • 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.

Nutrition Facts

411 calories; fat 10g; saturated fat 3g; protein 30g; carbohydrates 44g; fiber 3g; cholesterol 36mg; sodium 373mg.
Advertisement