The first step in preparing lamb breast is trimming any excess fat. Although lamb breast has plenty of fat, it’s best to remove any particularly thick or hard bits that won’t render down during cooking. Rub the lamb with olive oil, garlic, salt, and pepper, and massage the seasoning into the meat. Allow the lamb to sit for about 30 minutes to absorb the flavors.

Searing the lamb before slow cooking is a crucial step. Place a heavy-bottomed skillet or Dutch oven on the stove and heat it over medium-high heat. Add olive oil and sear the lamb on all sides until it develops a rich, golden-brown crust. This caramelization creates a deep, flavorful base for the braising liquid.

While the lamb is resting, prepare the vegetables. Dice the onion, chop the carrots and celery, and set aside. In the same skillet you used to sear the lamb, sauté the vegetables over medium heat for 5-7 minutes. This step helps to develop the base flavors for the sauce. Add the garlic, rosemary, and thyme during the last couple of minutes to release their fragrant oils.

Place the lamb into a slow cooker or Dutch oven. Add the sautéed vegetables, along with the red wine (if using) and beef broth. The liquid should cover about halfway up the sides of the lamb. Add any additional seasonings or vegetables you’d like to include. Place the lid securely on the pot and transfer it to a preheated oven set to 300°F, or set the slow cooker to low.

Cook the lamb for 6-8 hours in the slow cooker or 3-4 hours in the oven. Over this period, the lamb will become tender, soaking up all the rich flavors of the broth and herbs.

After the cooking time has passed, remove the lamb from the heat and let it rest for 15-20 minutes. This resting time allows the juices to redistribute within the meat, ensuring a tender and juicy result. When ready to serve, slice the lamb against the grain for maximum tenderness.