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
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.
Notes
- For richer flavor, sear the lamb before roasting.
- Substitute red wine or extra broth.
- Serve with mashed potatoes or crusty bread.
- Prep Time: 20 minutes
- Cook Time: 4 hours
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 portion
- Calories: 520
- Sugar: 4g
- Sodium: 620mg
- Fat: 34g
- Saturated Fat: 13g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 42g
- Cholesterol: 130mg
