How to cook the #1 Slow Cooked Lamb Shoulder with Balsamic
Create the most tender Slow Cooked Lamb Shoulder with Balsamic. This juicy, fall-off-the-bone roast is surprisingly easy, perfect for a special Sunday dinner or holiday meal. The meat becomes incredibly succulent and flavorful from the long, slow braise in a rich balsamic and herb sauce.
Ingredients
- 1 bone-in lamb shoulder approximately 4-5 lbs
- 2 tbsp olive oil
- 2 yellow onions peeled and quartered
- 1 head garlic halved crosswise
- 1 cup balsamic vinegar good quality
- 2 cups beef broth low sodium
- 2 tbsp honey or maple syrup
- 4 sprigs fresh rosemary
- 6 sprigs fresh thyme
- 2 tsp kosher salt or to taste
- 1 tsp black pepper freshly ground
Instructions
- Preheat your oven to 325°F (160°C). Pat the lamb shoulder completely dry with paper towels. Season generously on all sides with kosher salt and freshly ground black pepper.
- Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Carefully place the lamb shoulder in the pot and sear on all sides until deeply browned, about 3-4 minutes per side. Use tongs to turn it. Once browned, remove the lamb from the pot and set it aside on a plate.
- Reduce the heat to medium. Add the quartered onions and halved head of garlic to the pot, cut-side down. Cook for 4-5 minutes, until they begin to caramelize and soften.
- Pour in the balsamic vinegar to deglaze the pot, scraping up any browned bits from the bottom with a wooden spoon. Let it simmer and reduce for about 2 minutes.
- Stir in the beef broth and honey. Add the fresh rosemary and thyme sprigs. Bring the mixture to a gentle simmer.
- Return the seared lamb shoulder to the pot, nestling it amongst the onions and herbs. The liquid should come about halfway up the side of the lamb. Bring back to a simmer.
- Cover the Dutch oven with its lid and transfer it to the preheated oven. Cook for 4 to 4.5 hours, or until the lamb is exceptionally tender and falling off the bone. You can check by gently twisting a fork in the meat; it should shred easily.
- Carefully remove the lamb from the pot and transfer it to a cutting board or serving platter. Tent loosely with foil and let it rest for 15-20 minutes.
- While the lamb rests, you can create a sauce. Strain the cooking liquid into a saucepan, discarding the solids (or you can serve the softened onions and garlic alongside). Skim off any excess fat from the surface. Bring the liquid to a boil over medium-high heat and let it reduce for 10-15 minutes, or until it has thickened to a syrupy glaze. Taste and adjust seasoning if needed.
- Shred the rested lamb meat using two forks. Serve hot, drizzled generously with the balsamic reduction sauce. It pairs beautifully with creamy polenta, mashed potatoes, or roasted root vegetables.
Notes
Storage: Leftover lamb can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a saucepan with a splash of broth to keep it moist.
Serving Suggestions: This rich lamb is perfect over creamy mashed potatoes, soft polenta, egg noodles, or with a side of roasted carrots and broccoli.
Variations: Feel free to add 2-3 chopped carrots and celery stalks to the pot along with the onions for extra flavor and vegetables cooked right in the sauce.
