Slow Cooked Lamb Shoulder Garlic (Print Version)

Tender, slow-cooked lamb shoulder enriched with garlic, fresh herbs, and aromatic vegetables for hearty fare.

# What You Need:

→ Lamb

01 - 1 (about 5.5 lb) bone-in lamb shoulder
02 - 1 tablespoon olive oil
03 - Salt and freshly ground black pepper, to taste

→ Herb & Garlic Paste

04 - 6 cloves garlic, peeled
05 - 2 tablespoons fresh rosemary leaves
06 - 2 tablespoons fresh thyme leaves
07 - 1 tablespoon fresh oregano leaves (or 1 teaspoon dried)
08 - Zest of 1 lemon
09 - 2 tablespoons olive oil

→ Vegetables & Aromatics

10 - 2 large onions, thickly sliced
11 - 3 carrots, cut into large chunks
12 - 2 celery stalks, cut into large chunks
13 - 1 cup dry white wine
14 - 2 cups low-sodium chicken or lamb stock

# Directions:

01 - Preheat oven to 320°F.
02 - Pat the lamb shoulder dry and season generously with salt and pepper.
03 - In a food processor, pulse garlic, rosemary, thyme, oregano, lemon zest, and olive oil to form a paste.
04 - Rub the herb and garlic paste all over the lamb, pressing it into the meat.
05 - Heat 1 tablespoon olive oil in a large roasting pan or Dutch oven over medium-high heat. Sear the lamb shoulder on all sides until browned (about 5–7 minutes total).
06 - Remove the lamb and set aside. Arrange onions, carrots, and celery in the base of the pan. Place the lamb on top of the vegetables.
07 - Pour wine and stock around (not over) the lamb.
08 - Cover the pan tightly with foil or a lid and transfer to the oven. Slow-cook for 4 hours, basting occasionally with pan juices.
09 - Uncover and cook for another 30 minutes to allow the lamb to brown.
10 - Remove from oven and rest, covered loosely, for 20 minutes before serving.
11 - Skim fat from the pan juices and serve the lamb with vegetables and sauce.

# Insider Tips:

01 -
  • The meat becomes so tender it literally falls off the bone with just a gentle nudge from your fork
  • Minimal hands-on time means you can relax while the oven does all the hard work
  • The herb paste creates this incredible crust that locks in moisture and flavor
  • Leftovers somehow taste even better the next day in sandwiches or shepherds pie
02 -
  • Letting the lamb rest after cooking is absolutely crucial, cutting it too soon will spill all those precious juices onto your cutting board
  • If the herb paste seems too thick, add just a splash more olive oil to help it spread evenly over the meat
  • The vegetables underneath will be incredibly soft and concentrated, dont toss them, theyre full of flavor
03 -
  • If the pan juices seem too thin after cooking, remove the lamb and vegetables, then simmer the liquid on the stovetop until reduced
  • A splash of red wine instead of white creates a deeper, more robust flavor profile
  • Dont skip the searing step, it creates those caramelized bits on the bottom of the pan that become the foundation of your sauce

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