Zinfandel Braised Leg of Lamb Slow Cooker
Elevate your next dinner party with this luxurious Zinfandel Braised Leg of Lamb made effortlessly in a slow cooker. Tender, fall-off-the-bone lamb is infused with the robust flavors of dry Zinfandel wine, fresh rosemary, thyme, and a medley of aromatic vegetables like onions, carrots, and garlic. The slow-cooking process ensures the meat is perfectly juicy, while a rich, wine-infused sauce—thickened to perfection—adds depth and elegance to every bite. With just 30 minutes of prep and 8 hours of hands-free cooking, this dish is perfect for a stress-free yet gourmet meal. Serve this show-stopping main course with mashed potatoes, roasted vegetables, or crusty bread for a hearty, comforting spread. Perfect for holidays, special occasions, or whenever you want to impress with minimal effort!
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Recipe Information
Ingredients
- 4 pounds bone-in leg of lamb
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 2 medium, sliced yellow onion
- 3 medium, chopped carrots
- 6 minced garlic cloves
- 1.5 cups dry Zinfandel wine
- 1 cup beef or lamb stock
- 2 tablespoons tomato paste
- 3 sprigs fresh rosemary
- 5 sprigs fresh thyme
- 2 bay leaves
- 1 tablespoon all-purpose flour
- 2 tablespoons water
Instructions
Season the leg of lamb on all sides with kosher salt and black pepper.
Heat the olive oil in a large skillet over medium-high heat. Sear the lamb until golden brown on all sides, about 4-5 minutes per side. Transfer the lamb to the slow cooker.
In the same skillet, lower the heat to medium and add the sliced onions and chopped carrots. Sauté until softened, about 5 minutes. Add the minced garlic and cook for an additional minute.
Pour in the Zinfandel wine to deglaze the skillet, scraping any browned bits from the bottom. Let the wine simmer for 2-3 minutes.
Stir in the beef or lamb stock, tomato paste, rosemary, thyme, and bay leaves. Bring to a gentle simmer, then pour the mixture over the lamb in the slow cooker.
Cover the slow cooker and cook on low for 8 hours, or until the lamb is incredibly tender and easily pulls apart with a fork.
Once cooked, carefully remove the lamb from the slow cooker and set aside on a serving platter. Tent with aluminum foil to keep warm.
Strain the liquid from the slow cooker into a medium saucepan, discarding the solids. Bring the liquid to a simmer over medium heat.
In a small bowl, whisk together the all-purpose flour and water to form a slurry. Gradually whisk the slurry into the simmering sauce to thicken it. Cook for 2-3 minutes until the sauce has the desired consistency.
Serve the lamb with the thickened sauce drizzled over the top. Pair with roasted vegetables, mashed potatoes, or crusty bread for a complete meal.
Nutrition Facts
Calories |
760 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.0 g | 59% | |
| Saturated Fat | 17.6 g | 88% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 237 mg | 79% | |
| Sodium | 493 mg | 21% | |
| Total Carbohydrate | 11.8 g | 4% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 4.4 g | ||
| Protein | 64.1 g | 128% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 83 mg | 6% | |
| Iron | 6.4 mg | 35% | |
| Potassium | 1115 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
