Authentic Slow Cooker Lamb Ragout

In a large Dutch oven or heavy-bottomed saucepan, heat the olive oil over medium heat. Add the lamb and brown on all sides, about 5 minutes. Remove the lamb from the pot and set aside.

Add the onion to the pot and sauté until translucent, about 3-4 minutes. Add the garlic and cook for an additional minute.

Add the oregano, thyme, salt, pepper, and cayenne. Stir to combine and cook for 1 minute more.

Add the crushed, broth, and red wine. Stir to combine. Add the bay leaf and return the lamb to the pot.

Bring the mixture to a boil, then reduce the heat to low and let simmer, covered, for 2-3 hours, or until the lamb is cooked and the sauce has thickened.

Discard the bay leaf and ladle the lamb ragout into individual bowls. Garnish with fresh parsley and serve with pasta or crusty bread.