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Slow Cooked Lamb Shoulder - Image 2

Slow Cooked Lamb Shoulder

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This slow cooked lamb shoulder recipe yields tender, flavorful meat perfect for any occasion. With a rich marinade and slow cooking technique, it's a crowd-pleaser that's surprisingly easy to prepare.
Course Main
Cuisine Mediterranean
Keyword lamb shoulder recipe, slow cooked lamb shoulder, slow cooker lamb, tender lamb recipe
Prep Time 30 minutes
Cook Time 6 hours
Total Time 6 hours 30 minutes
Servings 6 servings

Equipment

  • Dutch oven or heavy-bottomed pot with lid
  • Meat thermometer (optional but recommended)

Ingredients

  • 1 lamb shoulder bone-in, about 4-5 lbs
  • 4 cloves garlic minced
  • 2 tbsp fresh rosemary finely chopped
  • 2 tbsp fresh thyme finely chopped
  • 1 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 cup red wine or beef broth
  • 1 cup chicken stock
  • 2 tbsp tomato paste
  • 2 bay leaves

Instructions

  • Preheat your oven to 300°F (150°C). In a small bowl, mix together the garlic, rosemary, thyme, olive oil, salt, and pepper to create a marinade.
  • Pat the lamb shoulder dry with paper towels. Rub the marinade all over the lamb, ensuring it's well-coated. Let it sit at room temperature for about 30 minutes to allow the flavors to penetrate the meat.
  • In a Dutch oven or heavy-bottomed pot, heat a tablespoon of olive oil over medium-high heat. Sear the lamb shoulder on all sides until browned, about 8-10 minutes total.
  • Remove the lamb from the pot and set it aside. Add the red wine to the pot, scraping up any browned bits from the bottom. Let it simmer for 2-3 minutes to reduce slightly.
  • Stir in the chicken stock, tomato paste, and bay leaves. Return the lamb to the pot, ensuring the liquid comes about halfway up the side of the meat.
  • Cover the pot with a lid and transfer it to the preheated oven. Cook for 6 hours, turning the lamb halfway through cooking to ensure even cooking.
  • After 6 hours, check the lamb for tenderness. It should be falling off the bone. If it's not quite there, continue cooking for another 30-60 minutes.
  • Once done, carefully transfer the lamb to a serving platter. Skim any excess fat from the cooking liquid and strain it to create a smooth sauce. Serve the lamb with the sauce drizzled over the top.

Notes

Chef's Tips:
• For a more intense flavor, marinate the lamb overnight in the refrigerator
• Avoid overcooking the lamb, as it can become dry; aim for a fall-apart texture
• Serve with roasted vegetables or mashed potatoes for a complete meal
Food Safety:
• Ensure the internal temperature of the lamb reaches at least 145°F (63°C) before serving
• Store leftovers in an airtight container in the refrigerator for up to 3 days