How to cook Savory Slow-Roast Lamb Shoulder in 5 steps
Craving fall-off-the-bone perfection? Our Savory Slow-Roast Lamb Shoulder recipe is juicy, tender, and incredibly easy. Discover how.
Ingredients
- 1 bone-in lamb shoulder (approx. 4-5 lbs) patted dry with paper towels
- 8 cloves garlic peeled and lightly smashed
- 4 sprigs fresh rosemary
- 6 sprigs fresh thyme
- 2 tbsp olive oil plus more for searing
- 1 tbsp coarse sea salt
- 2 tsp freshly ground black pepper
- 1 large yellow onion peeled and quartered
- 2 large carrots peeled and roughly chopped
- 2 stalks celery roughly chopped
- 1 cup dry red wine such as Cabernet Sauvignon or Merlot
- 2 cups beef or lamb broth low-sodium
Instructions
- Step 1: Prepare and Sear the Lamb. Preheat your oven to 325°F (160°C). Pat the lamb shoulder completely dry with paper towels. Using a small, sharp knife, make about 8-10 small incisions all over the lamb. In a small bowl, combine 2 tbsp olive oil, coarse sea salt, and black pepper to create a paste. Rub this mixture thoroughly over the entire surface of the lamb. Heat a large Dutch oven or skillet over medium-high heat with a tablespoon of oil. Carefully place the lamb in the hot pan and sear on all sides until a deep brown crust forms, about 3-4 minutes per side. Remove the lamb and set it aside on a plate.
- Step 2: Build the Aromatic Base. To the same Dutch oven, add the quartered onion, chopped carrots, and celery. Sauté the vegetables for 5-7 minutes, stirring occasionally, until they begin to soften and caramelize. Pour in the red wine to deglaze the pan, using a wooden spoon to scrape up all the flavorful browned bits from the bottom. Let the wine simmer and reduce by about half, which should take about 3-5 minutes.
- Step 3: Combine for Braising. Return the seared lamb shoulder to the pot, placing it on top of the bed of vegetables. Tuck the smashed garlic cloves, rosemary, and thyme sprigs around the lamb. Pour in the beef or lamb broth. The liquid should come about one-third to halfway up the side of the lamb shoulder. Bring the liquid to a gentle simmer on the stovetop.
- Step 4: Slow-Roast to Perfection. Once simmering, cover the Dutch oven tightly with its lid (or if using a roasting pan, cover it securely with a double layer of aluminum foil). Carefully transfer the pot to the preheated oven. Let it slow-roast for 4 to 4.5 hours. The lamb is ready when it is exceptionally tender and the meat easily pulls away from the bone with a fork. You can baste the lamb with the pan juices once or twice during the last hour of cooking if desired.
- Step 5: Rest and Serve. Gently remove the lamb from the pot and transfer it to a large cutting board or serving platter. Tent it loosely with foil and let it rest for at least 15-20 minutes. This is crucial for the juices to redistribute. While the lamb rests, you can strain the pan juices into a saucepan. Skim off the excess fat from the surface and simmer the remaining liquid to create a rich, natural gravy. Shred the rested lamb using two forks and serve immediately, drizzled with the warm pan juices.
Notes
Make-Ahead Tip: You can sear the lamb and prepare the vegetable base a day in advance. Store them separately in the refrigerator. When ready to cook, assemble in the pot and proceed with the slow-roasting step, adding a little extra cooking time as you're starting from cold.
Serving Suggestions: This lamb is fantastic served with creamy mashed potatoes, polenta, or roasted root vegetables to soak up the delicious juices.
Storage: Leftover lamb can be stored in an airtight container in the refrigerator for up to 4 days. It reheats beautifully and is also great in sandwiches or tacos.
