Which cut of lamb is best for this slow cooker stew?

Lamb shoulder is ideal for slow cooking as the connective tissue breaks down over the long cooking time, resulting in incredibly tender, flavourful meat. Lamb neck fillet or leg can also work, but shoulder gives the best results. Bone-in pieces add extra flavour to the sauce.

Can I make this stew ahead of time?

Absolutely — like most stews, this one tastes even better the next day as the flavours have time to develop and meld together. Let it cool completely, then store in the fridge for up to 3 days. Reheat gently on the hob or in the microwave until piping hot throughout. It also freezes well for up to 3 months.

What can I use instead of red wine?

If you'd prefer not to use wine, you can substitute it with an equal amount of lamb or beef stock with a splash of red wine vinegar (about 1 tablespoon) to add the acidity that wine provides. The stew will still be delicious, though the wine does add a lovely depth of flavour.

Do I really need to brown the lamb first?

While you can skip this step in a pinch, browning the lamb is highly recommended. It creates a deep, caramelised flavour through the Maillard reaction that you simply can't achieve in a slow cooker alone. It also gives the stew a richer colour. It only takes about 10 minutes and makes a significant difference to the finished dish.

Gennaro's Classic Italian Lamb Stew

by Jamie Oliver

LambSlow cooker adapted

Published 15 April 2026Original video

This classic Italian lamb stew is inspired by Gennaro Contaldo's favourite homecoming meal, filmed on the beautiful island of Malta. Tender pieces of lamb are slowly braised with aromatic vegetables, tomatoes, red wine, and fresh herbs until meltingly soft. Adapted here for the slow cooker, it's the perfect hands-off recipe for a comforting winter warmer. Serve it with crusty bread or creamy mashed potatoes for a truly satisfying supper.

Video thumbnail: Gennaro's Classic Italian Lamb Stew

Watch: Gennaro's Classic Italian Lamb Stew

Original recipe video — click to play

Original video by Jamie Oliver18k likes on YouTube

25 mins

Prep time

8 hrs

Slow cook (Low)

5 hrs

Slow cook (High)

Serves

8 hrs 25 mins

Total (Low)

Slow cooker setting:Low 8 hours or High 5 hours

Original method: Approximately 2-2.5 hours slow-cooked on the hob or in the oven

Slow cooker adaptation notes

• Brown the lamb in a hot pan before adding to the slow cooker for the best colour and flavour. • Reduce the liquid (wine and stock) by roughly 25% compared to a traditional stovetop version, as slow cookers retain much more moisture. • Add fresh herbs such as parsley towards the end of cooking to preserve their freshness and colour. • If using potatoes, cut them into larger chunks so they hold their shape over the long cooking time. • Season and adjust at the end, as flavours concentrate differently in a slow cooker.

Ingredients

Servings:

Units:

Main

800 g lamb shoulder, cut into large chunks, bone-in or boneless
Shoulder works best for slow cooking as it becomes beautifully tender
2 tbsp olive oil
Use a good-quality extra virgin olive oil
2 medium onion, roughly chopped
2 sticks celery sticks, roughly chopped
2 medium carrots, peeled and cut into chunks
3 cloves garlic cloves
, finely sliced
2 sprigs fresh rosemary
, leaves picked
Hardy herbs can go in from the start
2 leaves bay leaves
150 ml red wine
A good Italian red such as Chianti works well. Reduced from approximately 200ml for slow cooker.
400 g tinned chopped tomatoes
1 standard tin
1 tbsp tomato purée
150 ml lamb or chicken stock
Reduced from approximately 200ml for slow cooker
400 g potatoes, peeled and cut into large chunks(optional)
Optional — traditional in some versions of this stew
to taste sea salt
to taste black pepper, freshly ground

To finish

1 small bunch fresh flat-leaf parsley, roughly chopped
Stir through or scatter over just before serving
1 tbsp extra virgin olive oil(optional)
Drizzle over to finish
A good drizzle of quality oil adds a lovely finishing touch

Method

1
Season the lamb chunks generously with sea salt and freshly ground black pepper.
~2 mins
2
Heat the olive oil in a large frying pan over a high heat. Brown the lamb pieces in batches on all sides until deep golden brown. Do not overcrowd the pan. Transfer the browned lamb to your slow cooker pot.
~10 mins
Tip: Browning adds crucial flavour and colour to the finished stew — don't skip this step.
3
In the same pan, reduce the heat to medium and add the onions, celery, and carrots. Cook for 5-6 minutes, stirring occasionally, until softened and starting to colour. Add the garlic and cook for a further minute.
~7 mins
4
Pour in the red wine and let it bubble for 1-2 minutes, scraping up any caramelised bits from the bottom of the pan with a wooden spoon. Stir in the tomato purée.
~2 mins
Tip: Deglazing the pan captures all the lovely flavour from browning the lamb.
5
Transfer the vegetable and wine mixture to the slow cooker pot with the lamb. Add the tinned tomatoes, stock, rosemary sprigs, and bay leaves. Add the potato chunks now if using. Give everything a good stir to combine.
~3 mins
6
Place the lid on the slow cooker and cook on Low for 8 hours or High for 5 hours, until the lamb is beautifully tender and falling apart.
Tip: The stew is ready when the lamb pulls apart easily with a fork.
7
Remove the bay leaves and rosemary sprigs. Taste and adjust the seasoning with more salt and pepper if needed. If the sauce is too thin, remove the lid and switch to High for the last 30 minutes to allow it to reduce slightly.
~5 mins
8
Ladle the stew into warm bowls. Scatter over the freshly chopped parsley and finish with a drizzle of extra virgin olive oil. Serve with crusty bread or creamy mashed potatoes.
~2 mins

Nutrition

Detailed nutritional information is coming soon. For now, we recommend using a tool like MyFitnessPal to calculate values for your specific brands and quantities.

Frequently Asked Questions

: Lamb shoulder is ideal for slow cooking as the connective tissue breaks down over the long cooking time, resulting in incredibly tender, flavourful meat. Lamb neck fillet or leg can also work, but shoulder gives the best results. Bone-in pieces add extra flavour to the sauce.

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