Agnello Al Forno - cooking recipe

Ingredients

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

Preparation

Layer onions, garlic, and potatoes in the slow cooker.
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.
Repeat with the remaining oil and meat.
Add half of the herbs and all of the pepper to the cooker; season to taste with salt.
Top with the tomatoes and dot with butter.
Cover and cook on LOW until the lamb is fork-tender, 8-10 hours.
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.