Lamb Steaks in Red Wine; new sacs

Calling these lamb steaks is really not correct. They are slices from the bigger end of a leg of lamb, with the small leg bone in.

The French call them ‘leg cutlets’ or ‘leg slices’, neither term being one I really want to use.

I just wanted the Food Police to know that I know that I’m not right.

But I’m calling them steaks anyway.

I used celery leaves in this. I found celery leaves in the herb section of the Asian supermarket. The leaves are dried and chopped. They resemble dried parsley. It’s a great way to get a bit of celery flavor without using actual celery which can sometimes be a challenge to find here.

If you don’t have them you could use chopped fresh celery leaves, 1 tsp marjoram, or just ignore them.

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Lamb Steaks in Red Wine

The lamb is fork tender and very flavorful.

  • Author: Katie Zeller
  • Prep Time: 10 minutes
  • Cook Time: 6 hours
  • Total Time: 6 hours 10 minutes
  • Yield: 2 servings 1x
  • Category: Lamb
  • Method: Slow Cooker


  • 2 lamb steaks, about 7oz (200gr) each, cut into 2 or 3 pieces
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 tbs parsley
  • 1 tbs celery leaves
  • 1 tsp rosemary
  • 1 1/2 tbs tapioca
  • 1 tsp paprika
  • 1/4 cup (2oz, 60ml) red wine
  • 1/4 cup (2oz,  60ml) chicken stock
  • 1 tbs Dijon-style mustard


  • Combine onions, garlic, herbs, chicken stock and tapioca in the slow cooker.
  • Top with lamb steaks.
  • Sprinkle steaks with paprika.
  • Combine red wine and mustard. Pour over the steaks.
  • Cover and cook, low heat, 6 hours.
  • Remove steaks and sauce to a platter and serve.


Substitute pork chops for the lamb.

Keywords: lamb, red wine, slow cooker

Lamb Steaks in Red Wine

You may or may not know that supermarkets here do not provide bags or sacs for your shopping.

You can buy them, of course, and they are sturdy and reusable. I’m still using the bags I bought for under 1 euro each almost 15 years ago when we first moved to the Vendee. A typical week’s worth of groceries uses 4 or 5 bags.

However, up until last year, the stores did provide fairly decent plastic sacs for buying fruits and vegetables. Almost all produce is sold loose here, It’s rarely pre-packaged let alone pre-cut.

Last year the laws changed and all the plastic sacs had to be biodegradable.

Having biodegradable sacs is a good thing for the environment but not necessarily for the shoppers.

And, biodegradable or not, they were still single use.

While I was searching Amazon for dog beds I found these (don’t ask)

They’re multi-use, washable, durable produce sacs.

I used them today for the first time.

First, no one gave them a second look so apparently I am not the only one to go through the check-out lanes with my own sacs.

Second…. I LOVE them.

The plastic bags the stores provided were hard to tear off, sometimes the rolls were empty and one had to go in search of a sac, and they were hard to tie securely if they were close to being full.

In other words….. they were fussy. Plus you couldn’t leave the produce in them. It would spoil.

The sacs I bought come in 3 sizes – 5 of each size.

The big size easily holds 8 or 10 oranges, and when it was full I just grabbed the string and it closed itself.

The middle size was great for my 7 apples, and the smaller one held a dozen carrots.

They are so easy to use I would guess that I shaved several minutes off of my normal produce shopping time.

Okay, I don’t really care about that.

But they were really easy to work with and it was nice not having a knot come undone and the oranges roll down the checkout counter.

I’m happy.

And I feel so…. green.

4 thoughts on “Lamb Steaks in Red Wine; new sacs”

  1. I bought some net reusable bags in the supermarket in Switzerland when we were on holiday there last year. I love them too, and my local organic market garden guys are super impressed. One of the most useful features is that I can put a lettuce in one at the market, bring it home and wash it still in the bag and hang it over the sink to drain. Brill!

    • They don’t look like it in the photo, but they are mesh. Great idea with the lettuce. And I am told that food stored in the fridge, in the bags, keeps better. Such a little thing but I am really happy with them lol

  2. I really wish hubs liked lamb. The only time I have any is when we go out and I’m very picky where I order it even then.

    I do love those produce bags. I’ve considered them before. The stores around me however rarely have produce except for apples and grapes, that are individually stacked. Carrots are bagged, the romain is bagged, potatoes are pretty much bagged…and now that the stores have removed the self checkouts to cut down on loss from people ‘forgetting’ to ring their stuff up, the cashiers don’t like them because they can’t see through them. They don’t want to be inconvenienced having to open them and find the labels. The stores have also installed weigh stations in the produce section that prints labels made to stick on those plastic bags and the cashiers aren’t happy when you forget to do that. *sigh*

    • The ones I bought are mesh, so you can see what’s inside. None of the cashiers even looked twice at them. The only things prepackaged here are Brussels sprouts (no idea why) and red beets, which are cooked and vacuum-packed…. and really handy lol

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