Slow Cooked Pulled Lamb with White Wine & Root Vegetables

Slow Cooked Pulled Lamb with White Wine & Root Vegetables

One of our favourite dishes is lamb shanks which I have never made at home but really ought to! With this in mind my husband suggested that rather than roasting the leg of lamb we had, why didn’t I slow cook it to replicate the lamb shanks we both love.

So this is how Slow Cooked Pulled Lamb with White Wine & Root Vegetables came to be. As I’m getting to know and feel a lot more comfortable with my slow cooker I had a rummage around and found a little bottle of Prosecco that Sainsburys had kindly sent me and decided that that would give a lovely flavour to the dish.

I also had a butternut squash, carrots, parsnips and onion which would add a lovely sweetness and be a good accompaniment to the lamb. If I’d had some fresh rosemary I would have stuck some fronds into the lamb but I just had some dried so sprinkled that on instead!

I used to have a lovely big rosemary bush in my old house but since moving to our current one the Wisley Beetle just decimates any rosemary I try to grow so I’ve had to give up!

Anyway, I can’t tell you how delicious and succulent the lamb was. Even my daughter who is quite finicky about eating meat had seconds! With the cooking liquor I made gravy and for extra lushness you could melt in some redcurrant jelly which I will definitely do next time.

I added some extra roasted parsnips, peas and crispy coated roast potatoes to go alongside the vegetables that had been cooked with the lamb. I think it’s fair to say we were all in culinary heaven eating this dish. I can’t drink wine due to allergies but I shan’t complain if anyone wants to give us a bottle as this slow cooked lamb is divine!

Have you ever replicated a supermarket dish at home with success and if so what was it? Do let me know in the comments below!

As my Slow Cooked Pulled Lamb with White Wine & Root Vegetables uses rosemary I am entering it into Karen at Lavender & Lovage’s Cooking with Herbs challenge. prinSg lamb is very much in season so I’m entering Ren Behan’s Simple & in Season challenge. Likewise I am entering Four Seasons Food which is run by both Anneli at Delicieux and Louisa at Eat Your Veg who is also hosting this month! Extra Veg is another challenge.  I’m entering Mark from Javelin Warrior’s Cookin w/luv Made with Love Mondays challenge as this dish is made from scratch! Last but by no means lease I’m entering Janice from Farmersgirl Kitchen’s Slow Cooker Challenge!

For more lamb inspiration you might like:

• 2 Ingredient Slow Cooker Roast Lamb
• Lamb Burning Love
• Lamb, Lentil & Vegetable Soup
• Slow Cooker Shoulder of Welsh Lamb with Apricot & Chestnut Stuffing
• Easy Lamb Hotpot
• Braised Scotch Lamb Shanks in Red Wine

4.94 from 15 votes

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Slow Cooked Pulled Lamb with White Wine & Root Vegetables

Slow cooked pulled leg of lamb cooked in white wine and root vegetables for the perfect dining experience!

Course Main

Cuisine British

Prep Time 25 minutes

Cook Time 6 hours 5 minutes

Total Time 6 hours 30 minutes

Servings 4 - 5

Author Camilla

Ingredients

• 1 Kg Half leg of lamb
• 350 g Butternut squash chopped
• 2 Carrots chopped
• 1 Parsnip chopped
• 1 Onion quartered
• 4 Cloves of garlic halved lengthways
• 4 Cloves of garlic crushed
• 200 mls White wine I used Prosecco
• 200 mls Vegetable stock
• ½ tsp Dried rosemary
• Freshly ground salt & pepper

Instructions

1. Seal the lamb in a frying pan all over.
2. Pearce the skin with a knife in eight places and slide in the halved garlic cloves.
3. Place the butternut squash and onion in base of slow cooker.
4. Place the lamb on top.
5. Arrange the carrot, parsnip and crushed garlic around the lamb.
6. Sprinkle on the rosemary and seasoning.
7. Pour the wine and stock into the slow cooker.
8. Cook on low for 6 hours or until meat is cooked and tender.
9. Remove the lamb and pull apart with 2 forks.
10. Strain off the cooking liquor and use to make your gravy, you could add some red currant jelly for extra lushness!
11. Serve with the slow cooked vegetables, roast potatoes and a green vegetable of your choice.