Our Favourite Slow Cooker DishThis is our favourite of favourite slow cooker dishes. It's real comfort food and smells gorgeous whilst it's cooking. We just keep having it again and again.
Preparation time: 30 minutes
Cooking time: 8-10 hours
Cooking temperature: Low
Ingredients1 Tablespoon of olive oil
750g lean lamb, leg or chump steaks cubed (we sometimes use boneless rolled shoulder)
75g pancetta, diced
1 large onion, finely chopped
2 garlic cloves, finely chopped
300 ml lamb or chicken stock
1 tablespoon tomato puree
2 teaspoons light muscovado sugar
2-3 sprigs of rosemary (from the garden)
250g cherry tomatoes
salt and pepper
Cornflour for thickening, if required
Rigatoni, pappardelle or taglietelli
- Because we shouldn't heat our slow cooker whilst it's empty, we always start by mixing the stock, tomato puree, sugar, rosemary and salt and pepper, and then putting this in the slow cooker and switching it on whilst we get on with the next steps. When I say we, of course, I really mean Martin, as any slow cooking is normally started off whilst I am having a lay in.
- Then heat the oil in a large frying pan, or a wok, if you want to try and avoid splattering the hob with grease, and add the lamb. Fry over a fairly hot heat, stirring until evenly browned, then lift the meat from the pan and transfer to the slow cooker.
- Add the pancetta, onion and garlic to the pan and fry, stirring, until the onions have started to soften. Add to the slow cooker.
- Give the whole lot a final stir and place the cherry tomatoes on top. Cover and cook on low-medium for 8.-10 hours or until the lamb is tender.
- Check a couple of times during the cooking time and give a gentle stir. If the mixture is not thick enough, add some cornflour, mixed with water, an hour or so before you want to eat.
- Serve spooned over cooked pasta and accompanied with a salad or garlic bread, or both if you are starving.