Slow Cooked Lamb Shoulder (Printable)

Tender lamb shoulder slow-cooked with garlic, fresh herbs, and vegetables for a rich, savory main course.

# What You’ll Need:

→ Lamb

01 - 1 bone-in lamb shoulder (about 5.5 lb)
02 - 1 tablespoon olive oil
03 - Salt and freshly ground black pepper, to taste

→ Herb & Garlic Paste

04 - 6 cloves garlic, peeled
05 - 2 tablespoons fresh rosemary leaves
06 - 2 tablespoons fresh thyme leaves
07 - 1 tablespoon fresh oregano leaves (or 1 teaspoon dried)
08 - Zest of 1 lemon
09 - 2 tablespoons olive oil

→ Vegetables & Aromatics

10 - 2 large onions, thickly sliced
11 - 3 carrots, cut into large chunks
12 - 2 celery stalks, cut into large chunks
13 - 1 cup dry white wine
14 - 2 cups low-sodium chicken or lamb stock

# How-to Steps:

01 - Preheat oven to 320°F.
02 - Pat the lamb shoulder dry and season generously with salt and pepper.
03 - In a food processor, pulse garlic, rosemary, thyme, oregano, lemon zest, and olive oil to form a paste.
04 - Rub the herb and garlic paste all over the lamb, pressing it into the meat.
05 - Heat 1 tablespoon olive oil in a large roasting pan or Dutch oven over medium-high heat. Sear the lamb shoulder on all sides until browned (about 5–7 minutes total).
06 - Remove the lamb and set aside. Arrange onions, carrots, and celery in the base of the pan. Place the lamb on top of the vegetables.
07 - Pour wine and stock around (not over) the lamb.
08 - Cover the pan tightly with foil or a lid and transfer to the oven. Slow-cook for 4 hours, basting occasionally with pan juices.
09 - Uncover and cook for another 30 minutes to allow the lamb to brown.
10 - Remove from oven and rest, covered loosely, for 20 minutes before serving.
11 - Skim fat from the pan juices and serve the lamb with vegetables and sauce.

# Expert Advice:

01 -
  • The meat becomes so tender it practically falls apart at the touch of a fork
  • Your kitchen will smell incredible for hours while it practically cooks itself
  • The leftovers transform into the best sandwiches youve ever had
02 -
  • Skip the overnight marinating if youre short on time, the long braise will still produce incredible results
  • Letting the meat rest is nonnegotiable, cutting it too soon will let all those juices escape
  • The liquid level might look high at first but it will reduce and intensify during cooking
03 -
  • If the sauce looks too thin at the end, remove the lamb and vegetables and simmer the liquid on the stovetop until reduced
  • The leftovers freeze beautifully and reheat perfectly for an easy weeknight meal

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