Slow-Cooker Lamb Stew with Rigatoni |
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Prep Time: 15 Minutes Cook Time: 360 Minutes |
Ready In: 375 Minutes Servings: 1 |
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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 |
Directions:
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. 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. 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.
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