chef Anthony Jacquet Crock-Pot Australian Lamb “Ropa de Vieja”

  • Prep time 10Min
  • Cook time 4Hr, 20Min
  • Technique Roast, Braise, Stew
  • Meat Lamb
  • Cut Leg
  • Serves 10

Crock-Pot Australian Lamb “Ropa de Vieja”


Ingredients :
¼ C vegetable oil 
2-3 pounds Australian lamb leg, trimmed 
Kosher salt to taste
Black pepper to taste
1 C yellow onion, sliced 
1 C red bell pepper, sliced 
1 C yellow bell pepper, sliced
¾ C tomato sauce 
1 C vegetable stock 
2 C petite diced tomatoes 
3 Tbsp capers 
3 Tbsp kalamata olives 
4 garlic cloves 
1 Tbsp smoked paprika 
1 Tbsp ground cumin 
3 Tbsp dried Italian herb blend 
Sofrito Rice, recipe below as needed

Sofrito Rice :
3 C jasmine rice 
4 ½ C water 
4 Tbsp vegetable oil 
1 Tbsp SPIKE seasoning 
½ bunch green onion, sliced 


Method :
Preheat a large skillet over high heat and add oil. Season lamb leg with salt and pepper and add to skillet. Sear meat on all sides until golden brown. Meanwhile, add all ingredients to the crock pot and set to HIGH. Cook for 4 hours or until meat is very tender.

Remove meat from crock pot and shred. To serve, place shredded meat over sofrito rice and top with remaining juices and vegetables from the crock pot.

Method :
For the rice: Place all ingredients in a rice cooker, or in a large sauce pan over low heat, EXCEPT for green onions. Cook until rice is tender and fluff in the green onion. Reserve until ready to use.

For Instant Pot:

  • For faster cooking of stews and braises, cut your meat into smaller pieces (1-2”) before cooking.
  • All soup, stew and braising recipes can be modified to approximately 15-20 mins on HIGH setting, per pound of meat with 1-2 cups of liquid.
  • For a nice crust on your meat, do not overcrowd your pan when searing. Sear in batches if you have to.
  • Braised meats become more flavorful if allowed to cool in their own juices overnight.