Winter Lamb Recipe


This Winter Lamb recipe is really simple and will make a good pot, or slow cooker, full of hearty soft lamb and vegetables full of fl vour for the whole family or for a few nights’ dinner.

In Israel, the way we cook at home is all in big pots. You always make more than you need and that big pot goes into the fridge and you either take a bit out every day until it’s finished or you just give the rest to your family or neighbours knowing they’ll do the same for you.

As the recipe suggests, you can use any cut of lamb, or beef if you prefer, for a slow cook or roast.


  • 2kg lamb shoulder or leg or shank or diced.
  • 2 onions diced roughly
  • 2 cloves of garlic chopped rough or whole
  • 2 carrots cut in big chunks
  • 3 stalks of celery cut in big chunks
  • 1 large fennel roughly chopped (optional)
  • 2 Parsnips – roughly chopped (optional)
  • 500ml red wine
  • 2 table spoons of tomato paste
  • 1L chicken or beef stock
  • 1 cup canola and olive oil mix



  • 1 tsp sweet paprika
  • 1 tsp turmeric
  • 1 tsp cumin
  • 2 star anise
  • 2 bay leaves
  • 2 tsp salt
  • Pinch of Black pepper
  • 2 table spoon brown sugar


In a large pot (preferably cast iron or at least one with a thick base), heat the oil and add the meat.

Brown all meat and add the vegetables in the same order as the list of ingredients above. This gives every vegetable a chance to get a bit of hot oil on them and some colour. If you’re using a slow cooker, brown off in a pan and then transfer meat and vegetables into the slow cooker.

Mix the spices together in a separate bowl.

Add the spice mix to the pot, mixing it well and letting the oil warm them up to release the flavours.

Add the tomato paste and stir through. It’s ok if it gets a bit stuck to the bottom of the pot or pan for a bit, just make sure it doesn’t stay there and burn for too long.

Add the red wine and stir with scraping the bottom of the pot to release all the good flavours that got stuck there. This will help make sure it will not burn later.

Add the stock and bring to the boil. Add more water to cover if needed.

Cover with the lid and leave to cook for about 2.5 hours on low flame.

If you’re using a slow cooker, leave for 6-8 hours in the slow cooker (depends on the cooker – some are really slow…)

You can also place the pot in an oven at 100c for 2.5 hours if the pot handles are oven safe.

Check that the meat is very soft before turning it off. As soon as the meat is soft it’s ready!

Serve with rice, potatoes or just some crusty bread on the side.


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