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Slow-Cooker Lamb Stew Agrodolce


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1 pound lamb shoulder or leg of lamb, trimmed of excess fat and cut into 1- to 2-inch pieces (may substitute bone-in, shoulder-cut lamb chops; see headnote)

Kosher or sea salt

Freshly ground black pepper

1 tablespoon olive oil

3/4 cup water

1/3 cup red wine vinegar

3 tablespoons tomato paste

2 teaspoons sugar

Chopped parsley, for garnish (optional)

Freshly grated Parmigiano-Reggiano cheese, for garnish (optional)

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