Agnello Al Forno

• 3 medium yellow onions, cut into 8 wedges
• 2 garlic cloves, minced
• 2 lbs new potatoes, halved (or quartered)
• 2 tablespoons olive oil
• 2 lbs lamb stew meat, trimmed of fat, cut into 1 1/2 inch chunks, and blotted dry
• 1/4 cup finely chopped fresh flat leaf parsley
• 1/4 cup finely chopped fresh basil
• 2 tablespoons finely chopped fresh oregano or 2 tablespoons savory
• black pepper (8 grinds)
• salt
• 2 lbs firm-ripe plum tomatoes, coarsely chopped
• 2 tablespoons unsalted butter, cut into bits

1. Layer onions, garlic, and potatoes in the slow cooker.
2. In a skillet over med-high heat, warm 1 tablespoon oil until very hot; add half the meat and cook until browned on all sides (4-5 minutes); transfer to the cooker.
3. Repeat with the remaining oil and meat.
4. Add half of the herbs and all of the pepper to the cooker; season to taste with salt.
5. Top with the tomatoes and dot with butter.
6. Cover and cook on LOW until the lamb is fork-tender, 8-10 hours.
7. An hour before the end of cooking time, sprinkle the remaining herbs on top of the meat and vegetables; serve with rice and green salad.

yellow onions, garlic, potatoes, olive oil, lamb stew meat, flat leaf parsley, fresh basil, fresh oregano, black pepper, salt, tomatoes, unsalted butter

Taken from www.food.com/recipe/agnello-al-forno-217840 (may not work)