Slow Cooker Lamb Navarin for an Effortless Dinner Step-by-step instructions

Before you start

Prepare the ingredients by trimming the lamb shoulder of any excess exterior fat and cutting it into uniform 1-inch cubes. Peel and slice the carrots into half-inch rounds and thinly slice the yellow onion. Ensure the frozen peas are fully thawed and drained of any excess water.

Have a clean slow cooker ready on a flat, stable surface. Having all ingredients measured and prepped beforehand allows for a smooth assembly, ensuring the meat and vegetables are ready to be layered immediately, which minimizes time spent with the lid off.

Instructions

Assembly and Layering

1. 1Assemble the slow cooker
   Place the cubed lamb shoulder into the bottom of the slow cooker. Layer the sliced carrots and onions evenly over the meat to ensure they cook through during the long braising process.
   Look for The lamb is evenly distributed and the vegetables cover the meat.
   Tip Ensure the vegetables are sliced to a uniform thickness so they cook at an even rate.

The lamb cubes are layered at the bottom of the slow cooker, topped with a uniform arrangement of sliced carrots and onions. The ingredients appear neatly layered and ready for seasoning, providing a stable base for the slow cooking process to begin without needing to sear the meat beforehand.

Seasoning and Liquid Addition

2. 2Add seasoning and liquid
   Sprinkle the crumbled bouillon cube over the vegetables and meat. Pour the water into the slow cooker, ensuring the liquid reaches the bottom to create a base for the aromatic steam to develop.
   Look for The bouillon is scattered throughout and the water is added.
   Tip Crumbing the bouillon cube ensures it dissolves evenly into the braising liquid as it heats.

The crumbled bouillon is evenly distributed over the surface of the vegetables, and the water is poured in, just barely covering the bottom layers. The ingredients are visually ready to begin the braising process, with the bouillon beginning to dissolve into the liquid at the base of the insert.

Slow Cooking and Finishing

3. 3Slow cook and finish
   Cover the slow cooker and cook on low for 8 hours. Once cooked, ensure the lamb reaches an internal temperature of 145°F (63°C). Stir in the peas just before serving to maintain their bright color and texture. Let the meat rest for at least 5 minutes before serving.
   Look for The lamb is tender enough to pull apart with a fork and the sauce is glossy.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Adding the peas at the very end keeps them from turning mushy during the long cooking time.

After 8 hours, the lamb is tender and the vegetables are soft and glazed. The peas are added at the very end to provide a pop of color and freshness. The dish is fragrant, with a rich, savory aroma, and the liquid has reduced into a glossy, flavorful sauce.

Common mistakes

A common mistake is overcrowding the slow cooker or using pieces of lamb that are too large, which can result in uneven cooking. Ensure the cubes are roughly the same size for consistent results.

Another error is failing to trim enough fat from the lamb, which can lead to a greasy sauce; while some fat is needed for flavor, excessive fat will affect the final texture.

Finally, resist the temptation to open the lid frequently, as this releases steam and drops the internal temperature, significantly lengthening the cooking time required for the lamb to tenderize.

How to tell it’s done

The lamb is considered done when it is fork-tender and reaches a minimum internal temperature of 145°F (63°C). The meat should offer very little resistance when pierced with a fork, and the carrots should be soft but still hold their shape.

The sauce should be reduced to a glossy consistency that coats the back of a spoon. If the lamb still feels firm or tough, continue cooking for an additional 30 minutes, as cooking times can vary depending on the specific model and heat output of the slow cooker.

• Steaks, chops and roasts: 145°F (63°C) in the thickest part, then a 3-minute rest