Slow Cooked Lamb Shoulder

The first time I made lamb shoulder, I was intimidated by the size of the cut and the long cooking time. But that afternoon, as the aroma of garlic and herbs filled every corner of my kitchen, I understood why this dish has been a centerpiece for generations. Now it's my go-to when I want to feed people something that feels like a special occasion without needing my constant attention.

Last winter, my sister came over during a particularly gray week, and we spent the afternoon reading while this lamb cooked away. When we finally sat down to eat, she took one bite and went completely silent. That's when I knew this recipe was something special.

Ingredients

• 1 (about 2.5 kg / 5.5 lb) bone-in lamb shoulder: The bone adds incredible depth to the sauce and keeps the meat moist during hours of cooking
• 1 tablespoon olive oil: Use this for searing to create a beautiful crust that seals in all those juices
• Salt and freshly ground black pepper: Be generous here, this is your foundation flavor
• 6 cloves garlic, peeled: Dont be shy with garlic, it mellows beautifully during slow cooking
• 2 tablespoons fresh rosemary leaves: Piney and aromatic, this is the classic herb pairing for lamb
• 2 tablespoons fresh thyme leaves: Adds an earthy, subtle floral note that balances the rich meat
• 1 tablespoon fresh oregano leaves: Fresh oregano gives a slightly peppery kick, but use dried if thats what you have
• Zest of 1 lemon: This bright surprise cuts through all that rich fat and wakes up your palate
• 2 tablespoons olive oil: This helps the herb paste cling to every surface of the lamb
• 2 large onions, thickly sliced: These caramelize underneath and become sweet and golden
• 3 carrots, cut into large chunks: Theyll absorb all those savory pan juices and become impossibly sweet
• 2 celery stalks, cut into large chunks: Provides a subtle aromatic backbone to the whole dish
• 1 cup (250 ml) dry white wine: Deglazes the pan and adds acidity to balance the richness
• 2 cups (500 ml) low-sodium chicken or lamb stock: Creates your braising liquid and eventual sauce

Instructions

Preheat your oven and season the lamb:

Set your oven to 160°C (320°F) and pat that lamb completely dry with paper towels. Season it generously with salt and pepper all over.

Make your herb paste:

Pulse the garlic, rosemary, thyme, oregano, lemon zest, and olive oil in a food processor until you have a fragrant, bright green paste. Alternatively, use a mortar and pestle for a more rustic texture.

Coat the lamb completely:

Rub that herb mixture all over the lamb shoulder, using your fingers to really press it into every nook and cranny. The meat should be thoroughly covered.

Sear for maximum flavor:

Heat 1 tablespoon olive oil in a large roasting pan or Dutch oven over medium-high heat. Brown the lamb on all sides, about 5 to 7 minutes total, until youve got a gorgeous golden crust.

Build your vegetable bed:

Set the lamb aside briefly and scatter those onions, carrots, and celery across the bottom of the pan. Place the seared lamb right on top, letting it rest on the vegetable layer.

Add your braising liquid:

Pour the wine and stock around the lamb, not over it. You want the liquid to come about halfway up the sides of the meat.

Start the slow cook:

Cover the pan tightly with foil or a lid and slide it into the oven. Let it cook slowly for 4 hours, basting occasionally with the pan juices.

Create your finish:

Uncover the pan and cook for another 30 minutes to let the lamb develop a beautiful browned exterior. The meat should be pulling away from the bone easily.

Rest before serving:

Remove the lamb from the oven and let it rest, covered loosely, for 20 minutes. This step is crucial for juicy meat.

Finish and serve:

Skim any excess fat from the pan juices and carve the lamb. Serve with the tender vegetables and a ladle of the cooking liquid.

Save to Pinterest

This recipe has become my answer to Sunday suppers, birthday dinners, and any time I want to make people feel taken care of without spending the whole evening in the kitchen. Something about that slow transformation feels almost magical.

Getting That Perfect Sear

I used to skip the searing step thinking it was unnecessary, but one day I tried it properly and the difference was night and day. That golden crust creates depth of flavor you cant get any other way. Take your time and really let each side get brown and caramelized.

Choosing Your Pan

A Dutch oven is ideal because it conducts heat evenly and goes from stovetop to oven seamlessly. If you dont have one, any heavy roasting pan with a tight lid will work beautifully. Just make sure its large enough to hold the lamb comfortably with room for the vegetables underneath.

Serving Suggestions

The natural choice is something that can soak up all that incredible sauce. Creamy mashed potatoes are classic, but I also love roasted potatoes that get crispy in the oven while the lamb cooks. A simple green salad with a sharp vinaigrette cuts through the richness beautifully.

• Crusty bread for sopping up those pan juices is practically mandatory
• A glass of the same wine you cooked with brings everything together
• Consider a light dessert like poached fruit to balance such a rich main

Save to Pinterest

Theres something deeply satisfying about a dish that rewards patience so generously. Every time I lift that lid after hours of cooking and see how the meat has transformed, I remember why I fell in love with cooking in the first place.

Recipe FAQs

→ How long should the lamb shoulder be slow-cooked?

Cook the lamb shoulder slowly for 4 hours covered, then uncovered for an additional 30 minutes to develop a tender, browned finish.

→ What herbs enhance the flavor of the lamb?

Fresh rosemary, thyme, and oregano combined with garlic and lemon zest create a robust herb paste that deeply flavors the lamb.

→ Can I prepare the herb paste ahead of time?

Yes, marinating the lamb overnight with the herb and garlic paste intensifies the flavors for an even tastier outcome.

→ What vegetables are used in the cooking process?

Onions, carrots, and celery form the aromatic base for the lamb, adding depth to the pan juices and overall taste.

→ Is white wine essential for this dish?

White wine adds acidity and complexity; however, red wine can be substituted for a richer flavor profile.

→ How should leftovers be used?

Leftover lamb is excellent in sandwiches or shepherd’s pie, offering versatility beyond the main meal.