Slow Cooker Lamb Stew with Butternut Squash and Marsala Wine

01Method

1. 1

   Pat the lamb dry and season with salt and pepper.

2. 2

   In a large skillet over medium heat, melt the butter and cook the onion and shallot with a pinch of salt until softened and translucent, about 3 to 5 minutes. Add the lamb and sear for 5 minutes, then stir in the garlic and cook for 1 minute until fragrant. Scrape everything into the slow cooker.

3. 3

   Add the butternut squash, mushrooms, sweet potato, carrots, and celery, stirring to combine. Pour in the bone broth and Marsala wine — the liquid level will appear low but is sufficient. Lay the rosemary and thyme sprigs over the top.

4. 4

   Cover and cook on High for 3 hours. Remove the herb sprigs, give the stew a good stir, then return the herbs, cover again, and continue cooking on Low for approximately 1 hour more until the lamb and vegetables are fully tender.

5. 5

   Discard the herb sprigs before ladling into bowls.