Slow Cooker Lamb Stew with Zucchini and Tomatoes Step-by-step instructions

Before you start

Before you begin, ensure you have all your ingredients measured and ready. If your lamb shoulder has large pieces of excess fat, trim them lightly, but leave some for flavor. Wash the zucchini thoroughly and slice them into thick, uniform rounds.

Have your slow cooker clean and placed on a stable surface with the power cord easily accessible. This preparation phase ensures that the actual assembly takes only a few minutes, allowing you to start the slow cooking process immediately without any delays.

Instructions

Layering the foundation

1. 1Prepare the lamb base
   Place the lamb shoulder cubes into the bottom of the slow cooker insert. Arrange them in an even layer to ensure consistent heat distribution during the long cooking process.
   Look for The lamb cubes should be distributed evenly across the base of the pot.
   Tip Pat the lamb dry with paper towels before adding to the pot to improve browning if desired, though not required for slow cooking.

The lamb should be arranged in a single, even layer at the bottom of the slow cooker. This placement ensures the meat is in the hottest part of the appliance, which is essential for breaking down the tough connective tissues over the next several hours. Check that the pot is stable and the cord is connected before moving to the next step of adding the vegetables.

Adding aromatics and zucchini

2. 2Add vegetables and aromatics
   Top the lamb with the thick zucchini slices. Sprinkle the minced garlic and herbes de Provence evenly over the vegetables to ensure the flavors penetrate the stew during cooking.
   Look for Ensure the herbs and garlic are distributed across the surface of the zucchini.
   Tip Cut the zucchini into uniform, thick slices to prevent them from becoming too soft during the long cook time.

The zucchini should be layered over the lamb, followed by the garlic and herbs. The vegetables will act as a buffer, while the garlic and herbs will distribute their essential oils throughout the pot as the steam rises. Ensure the seasoning is spread evenly over the surface to provide consistent flavor in every bite of the finished stew.

Simmering to perfection

3. 3Incorporate tomatoes and cook
   Pour the crushed tomatoes over the ingredients. Cover the slow cooker and cook on low for 6 hours. Ensure the internal temperature of the lamb reaches 145°F (63°C). Allow the lamb to rest for at least 5 minutes before serving.
   Look for The stew is ready when the lamb is fork-tender and the sauce has thickened slightly.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Check for doneness using an instant-read meat thermometer inserted into the thickest part of the lamb.

At the end of the cooking time, the stew should smell deeply aromatic and savory. The tomatoes will have reduced slightly, forming a rich, thick sauce that clings to the lamb and zucchini.

Check the tenderness of the lamb one final time before serving. If the meat offers any resistance, continue cooking for an additional 30 minutes, keeping the lid securely closed.

Common mistakes

A common mistake is overcrowding the slow cooker, which can lead to uneven cooking and excess liquid. Ensure the ingredients have enough space for heat to circulate.

Another error is cutting the zucchini too thinly; thick slices are crucial so they maintain their texture during the long cooking time. Avoid lifting the lid frequently, as this releases heat and moisture, significantly extending the cooking time and potentially drying out the meat.

How to tell it’s done

The stew is finished when the lamb is fork-tender, meaning it should yield easily when pressed with a fork or knife. Using an instant-read thermometer, the internal temperature of the largest piece of lamb must reach 145°F (63°C).

Once this temperature is reached, turn off the slow cooker and let the meat rest for 5 minutes. The sauce should be thickened and fragrant, with the zucchini soft but not completely disintegrated.

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