I was posting on another tribe and it reminded me of this fantastic recipe from Crinella Winery's Family cookbook. www.crinellawinery.com/family_cookbook
Lamb Stew
2 1/2 lbs lamb in approximately 1 1/2 inch cubes
2 very large onions, diced
4-5 med cloves garlic, finely chopped (don't mince or crush)
Olive Oil
2 cups dry red wine
1/2-3/4 cup beef stock
2 oz. (approx 1/3 of a 6 oz. can) tomato paste
3/4 tsp ground Allspice
1/8 tsp Cinnamon
Kosher or Sea Salt
Black Pepper
Flour
Fresh Green Beans (traditional) or Asparagus


On a large platter, sprinkle a very light dusting of flour.
Spread a single layer of lamb pieces over the flour, sprinkle another very light dusting of flour over lamb and add a little salt and pepper
Brown the meat in batches about 3 minutes per side. Don't cook the meat - it should still be red inside and dark brown on the outside.
Set meat aside into a bowl when browned, reduce heat to medium and add wine and broth.
Stirring the liquid, scrape up all the browned bits from the meat.
Transfer liquid to the slow cooker and add tomato paste, allspice, cinnamon - stir to combine
Add onion and garlic and top with lamb
Cook on low for 6 hours
Add green beans and cook approximately 2 more hours, until the lamb is very tender and the beans are cooked.
Reduce to warm for up to one hour.

Recipe serves 6. Serve with a simple salad of greens and tomato with lemon, olive oil and garlic viniagrette.


If their other crockpot recipes are as delicious as this...try all the other ones and let me know how they turn out.