Name: Slow-Cooked Lamb Shoulder Recipe
Prep time: 20 min
Cook time: 4 h
Total time: 4 h 20 min
Cuisine: Mediterranean
Ingredients: 1 bone-in lamb shoulder (about 4–5 lbs); 4 cloves garlic (sliced); 2 tbsp olive oil; 1 tbsp sea salt; 1 tsp black pepper; 1 tbsp fresh rosemary (chopped); 1 tbsp fresh thyme (chopped); 1 cup beef or chicken broth; 1 cup dry white wine (optional); 2 onions (sliced); 3 carrots (cut into chunks); 2 celery stalks (chopped); 1 tbsp tomato paste

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Say hello to a feast-worthy dinner that’s as impressive as it is unfussy: the Slow-Cooked Lamb Shoulder Recipe is a centerpiece you’ll crave again and again. This recipe transforms a simple lamb shoulder into tender, pull-apart goodness, bathed in aromatic herbs, savory broth, and a medley of colorful vegetables. Whether it’s a special Sunday, a holiday gathering, or just the craving for a memorable meal, this showstopper will make any table feel warm and welcoming.

Slow-Cooked Lamb Shoulder Recipe - Recipe Image

Ingredients You’ll Need

The magic of this Slow-Cooked Lamb Shoulder Recipe comes from fresh, wholesome, and delightfully simple ingredients. Each plays an essential role, whether it’s adding flavor depth, luscious texture, or rich color to your finished dish. Here’s what you’ll need, plus a few handy tips for getting the best results:

Lamb Shoulder (bone-in): The star ingredient; bone-in gives unparalleled flavor and tenderness as it cooks slowly.
Garlic (4 cloves, sliced): Tucked into the meat for sweet, mellow flavor that infuses every bite.
Olive Oil (2 tbsp): Helps the seasonings cling and delivers shine and richness to the meat.
Sea Salt (1 tbsp): Essential for seasoning deeper into the lamb; opt for flaky sea salt if possible.
Black Pepper (1 tsp): Adds gentle heat and aroma in balance with the herbs.
Fresh Rosemary (1 tbsp, chopped): Classic with lamb and delivers woodsy brightness.
Fresh Thyme (1 tbsp, chopped): Lends earthiness and a floral touch to the slow-cooked juices.
Beef or Chicken Broth (1 cup): Forms the savory foundation of your cooking liquid; either option works beautifully.
Dry White Wine (1 cup, optional): Optional, but adds acidity and depth; substitute with more broth if you prefer.
Onions (2, sliced): Sweeten and enrich the braising liquid as they soften and caramelize.
Carrots (3, cut into chunks): Add natural sweetness, color, and become tender treats in themselves.
Celery (2 stalks, chopped): Provides an aromatic base and extra flavor complexity.
Tomato Paste (1 tbsp): Adds savory richness and a hint of tang to the sauce.

How to Make Slow-Cooked Lamb Shoulder Recipe

Step 1: Prep and Infuse the Lamb

Start by patting your lamb shoulder dry—this helps the rub stick and ensures gorgeous browning later. With a sharp knife, make little slits all over the surface. Slip a slice of garlic into each pocket for bursts of flavor that slowly melt into the meat as it cooks. This simple trick guarantees every bite of your Slow-Cooked Lamb Shoulder Recipe is infused with that sweet-savory garlic essence.

Step 2: Season and Rub

Drizzle olive oil evenly over the lamb. Now, mix the sea salt, black pepper, rosemary, and thyme, and rub the blend lovingly onto every nook and cranny of the lamb shoulder. This not only flavors the crust but also permeates the meat as it transforms in the oven. Be generous with your seasoning—lamb loves bold flavors!

Step 3: Build the Vegetable Base

Layer your roasting pan or Dutch oven with sliced onions, carrots, and celery. This aromatic trio (a classic mirepoix) does double duty: it props the lamb up and soaks up those savory juices to become gorgeously tender, flavor-packed bites. They’re the hidden gems at the bottom of your pan.

Step 4: Add Liquids for Braising

In a measuring jug, whisk together the broth, wine (if using), and tomato paste until it’s well combined. Pour this mixture all around the lamb, letting it seep through the vegetables. The combination of wine, broth, and tomato creates a lush braising bath that will tenderize the lamb and enrich every spoonful of sauce.

Step 5: Slow-Cook Until Heavenly

Now for the easy part—cover tightly with a lid or foil, and slide your pan into a preheated 325°F oven. Let the Slow-Cooked Lamb Shoulder Recipe work its magic for 3.5 to 4 hours, basting occasionally. The aroma filling your kitchen is reward enough, but wait until you see the meat effortlessly fall from the bone! During the last 30 minutes, remove the lid and let the top brown for irresistible color and texture.

Step 6: Rest and Serve

Once done, transfer the lamb to a cutting board and let it rest for 15 minutes. This step locks in those savory juices, so every mouthful is moist and flavorful. Meanwhile, skim any excess fat from the sauce, or give it a quick simmer to thicken if you like your sauces rich. Slice or pull apart the lamb, spoon over the vegetables and sauce, and serve warm.

How to Serve Slow-Cooked Lamb Shoulder Recipe

Garnishes

This dish deserves a flourish! Scatter chopped fresh herbs, like parsley or mint, over the lamb just before serving to add color and lift. A sprinkle of flaky sea salt or a squeeze of lemon brings a fresh zing, brightening up the deep flavors of the Slow-Cooked Lamb Shoulder Recipe.

Side Dishes

For soaking up those luscious juices, nothing beats creamy mashed potatoes or a big chunk of crusty, artisan bread. Lightly sautéed greens—think garlicky spinach or broccolini—bring freshness and balance, while buttery couscous or herby rice will turn this feast into pure Mediterranean comfort food.

Creative Ways to Present

Think beyond the roasting pan! Serve pulled lamb piled onto a rustic wooden board for a family-style vibe. Or, make pita wraps with tzatziki and leftover lamb for a Mediterranean twist. Arrange colorfully with roasted vegetables and a drizzle of sauce for a plate that’s as gorgeous as it is delicious.

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftovers, transfer the lamb, vegetables, and juices to an airtight container and keep in the fridge. The flavors only deepen overnight, making tomorrow’s lunch impossibly good. Enjoy within 3–4 days for the best taste and texture.

Freezing

The Slow-Cooked Lamb Shoulder Recipe is a champion for the freezer. Shred the cooled lamb and divide into portions with leftover sauce. Place in freezer-safe containers or sturdy zip bags, squeezing out excess air. Label and date, then freeze for up to three months. Thaw overnight in the fridge before reheating.

Reheating

For best results, reheat slow-cooked lamb gently. Place in a covered dish with a splash of broth or water and warm in a 325°F oven until heated through. If you’re in a hurry, the microwave works well for small portions—heat in short bursts, stirring to distribute the warmth evenly.

FAQs

Can I use a boneless lamb shoulder instead?

Absolutely! Boneless lamb shoulder is a great alternative and reduces carving time. Just reduce the cooking time slightly—check for doneness at around the 3-hour mark, as boneless cuts can cook a bit faster.

What if I don’t have white wine?

No problem at all! Substitute with extra broth, or try a splash of red wine for a different depth of flavor. The Slow-Cooked Lamb Shoulder Recipe is flexible and forgiving—use what you have.

Can I cook this recipe in a slow cooker?

Yes! Prepare the lamb and veg as directed, then cook on low for 8 hours, or until the meat is totally tender. Browning the lamb first adds extra flavor, but you can skip this step if you’re short on time.

What are the best herbs to use if I don’t have fresh on hand?

Dried rosemary and thyme work well, too—just use half the amount, since dried herbs are more concentrated. Try adding a pinch of dried oregano for an extra Mediterranean touch.

How do I know when the lamb is done?

The meat should be deeply browned and so tender it nearly falls off the bone with a gentle tug. Internal temperature should reach at least 195°F for that signature melting texture the Slow-Cooked Lamb Shoulder Recipe is known for.

Final Thoughts

If you’ve never tried making a Slow-Cooked Lamb Shoulder Recipe at home, you’re in for a delicious surprise. Give yourself—and your guests—the treat of this truly memorable meal at least once. It’s easier than you think, spectacularly flavorful, and sure to earn spot on your list of favorite special dinners!

Slow-Cooked Lamb Shoulder Recipe

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4.7 from 8 reviews

Author: admin
Total Time: 4 hours 20 minutes
Yield: 6 servings 1x
Diet: Non-Vegetarian

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Description

This slow-cooked lamb shoulder recipe yields tender, flavorful meat infused with garlic, herbs, and wine. Perfect for a special occasion or a comforting family dinner.

Ingredients

Scale

Lamb:

1 bone-in lamb shoulder (about 4–5 lbs)

Seasoning:

4 cloves garlic (sliced)
2 tbsp olive oil
1 tbsp sea salt
1 tsp black pepper
1 tbsp fresh rosemary (chopped)
1 tbsp fresh thyme (chopped)

Broth and Vegetables:

1 cup beef or chicken broth
1 cup dry white wine (optional)
2 onions (sliced)
3 carrots (cut into chunks)
2 celery stalks (chopped)
1 tbsp tomato paste

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Instructions

Preheat the Oven: Preheat the oven to 325°F (160°C).
Prepare the Lamb: Pat the lamb shoulder dry, make slits, and insert garlic. Rub with olive oil, salt, pepper, rosemary, and thyme.
Arrange Vegetables: Place onions, carrots, and celery in a Dutch oven. Put the lamb on top.
Add Liquid: Mix broth, wine, and tomato paste, pour around the lamb.
Cook: Cover and cook for 3.5 to 4 hours, basting occasionally. Brown the top uncovered for the last 30 minutes.
Rest and Serve: Rest the meat for 15 minutes before serving.