Ingredients
Method
Toss lamb pieces in flour to coat, shake off excess.
In a large frying pan, heat half the oil over medium-high heat; cook lamb, in batches, for about 2-3 minutes, or until browned. Transfer to a 4.5-litre (18-cup) slow cooker.
Heat remaining oil in the same pan; cook onion and garlic, stirring, for about 5 minutes or until onion softens. Transfer to slow cooker.
Heat same pan; add wine, bring to the boil. Transfer to cooker with carrot, mushrooms, thyme and sauce; stir to combine.
Arrange potato slices, slightly overlapping, over lamb mixture. Cook, covered, on low, for 8 hours. Season to taste before serving.
Not suitable to freeze. If you have one, try using a mandoline to cut the potatoes into paper-thin slices, otherwise, use a very sharp knife. We used a merlot-style wine in this recipe.
Note
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