Slow Cooker Provençal Pieds et Paquets with Rich White Wine Sauce Step-by-step instructions

Before you start

Ensure the lamb parcels and trotters are completely thawed if they were previously frozen. Pat the meat dry with paper towels to remove any excess moisture. Prepare the garlic by mincing it finely, and have the bouquet garni ready to go.

Gather all your liquids and measure the crushed tomatoes and white wine precisely. Clear your workspace and ensure the slow cooker is placed on a stable, heat-resistant surface near an electrical outlet, away from any cabinets that could be damaged by the steam released during cooking.

Instructions

Preparation and layering

1. 1Assemble the base
   Place the lamb parcels and lamb trotters at the bottom of the slow cooker insert. Ensure they are arranged in an even layer to promote consistent cooking throughout the long braising process.
   Look for The meat should be settled at the bottom of the vessel.
   Tip Ensure the slow cooker is clean and dry before adding the ingredients.

At this stage, the lamb is arranged in the slow cooker, creating a solid base. The meat should be clean and properly positioned to ensure even heat distribution. All ingredients are ready to be topped with the aromatic components and the liquid braising base, ensuring a successful start to the long, slow cooking process.

Aromatic infusion

2. 2Add aromatics and bacon
   Scatter the bacon lardons over the lamb. Add the minced garlic and nestle the bouquet garni into the center of the mixture to infuse the liquid as it heats.
   Look for Ingredients should be distributed evenly over the meat.
   Tip Distribute the garlic evenly to ensure the flavor permeates the entire dish.

The bacon, garlic, and bouquet garni have been added, providing the foundational flavors for the dish. The ingredients are distributed correctly, and the vessel is prepared to receive the liquids.

Everything is set for the slow braising phase, where these flavors will meld together to create the signature Provençal profile.

Braising and finishing

3. 3Add liquids and cook
   Combine the crushed tomatoes and white wine in a measuring cup, then pour the mixture over the ingredients. Cover and cook on low for 8 hours until the lamb reaches 145°F (63°C). Let the meat rest for at least 3 minutes before serving.
   Look for The sauce will appear glossy and the meat will be tender.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Keep the lid closed to maintain the necessary heat and moisture levels.

The lamb has finished its slow cooking process, appearing tender and coated in a rich, glossy tomato and wine sauce. The meat reaches the required internal temperature, and the sauce has reduced to the perfect consistency. The dish is now ready for a brief rest before being served warm.

Common mistakes

Avoid lifting the lid of the slow cooker during the first 6 hours of cooking, as this releases heat and moisture, significantly increasing the required cooking time. Do not add too much liquid; the lamb will release its own juices, and a thin, watery sauce will lack the desired body.

Ensure the garlic is minced finely rather than chopped coarsely to prevent large, bitter pieces in the sauce. Finally, do not forget to remove the bouquet garni before serving, as it can be difficult to locate once the meat is tender.

How to tell it’s done

The dish is considered done when the lamb meat is fork-tender and pulls away easily from the bone or within the parcels. Using a meat thermometer, ensure the thickest part of the lamb has reached an internal temperature of at least 145°F (63°C).

The sauce should be thickened, glossy, and reduced, with the flavors well-integrated. Allow the meat to rest for at least 3 minutes after removing it from the slow cooker to allow the juices to redistribute properly.

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