Red Wine and Redcurrant Slow Cooker Lamb recipe

Preparation Time: 30 minutes | Cooking Time: 8 hours

A lamb shoulder joint is cooked really slowly in red wine, lamb stock and dried herbs until tender in this delicious recipe - the gravy is fabulous too! Even better with a dollop of mint sauce.


  • 1kg lamb shoulder joint, trimmed
  • 225ml lamb stock
  • 150ml red wine
  • 1 tsp. dried mixed herbs
  • Pinch black pepper to taste
  • 1 tsp. cornflour dissolved in water
  • 1 tbsp. redcurrant jelly


  1. Put lamb, stock, wine, herbs and black pepper in the slow cooker. Stir, cover and cook on low for 7-8 hours, turning the lamb occasionally.

  2. Add the cornflour, stir really well and cook until the gravy is thickened. Stir in the redcurrant jelly before serving.

If you like, shred the lamb into the gravy, or slice it and serve the gravy spooned over the top. Recipe serves 6.

Recipe Details:

  • Author: Laura Young.
  • Published:

Add a Review or Comment: