Save to Pinterest This dish features a succulent lamb shoulder slowly cooked over several hours with a blend of garlic and fresh Mediterranean herbs including rosemary, thyme, and oregano. The meat is cooked on a bed of onions, carrots, and celery, absorbing the rich flavors of the herbs and aromatic vegetables. Finished with a touch of white wine and stock, it results in tender, flavorful meat that easily pulls apart. Ideal for intimate family dinners or special gatherings, the slow cooking process ensures a comforting and deeply savory experience.
There is something deeply satisfying about the way a lamb shoulder transforms in the oven, that moment when the meat yields to the slightest pressure and releases its perfume of garlic and herbs through the whole house. My grandmother used to say that good lamb requires nothing more than patience and the confidence to let it be.
Last winter, during a particularly brutal stretch of gray weekends, I made this for friends who had just moved to the neighborhood. We spent hours around the table while the lamb did its slow magic in the oven, and by the time we finally ate, the apartment had filled with that rich, herb scented warmth that feels like a hug in food form.
Ingredients
- 1 bone-in lamb shoulder (approx. 2 kg / 4.5 lb): The bone adds incredible depth to the pan juices and keeps the meat moist during its long cooking time
- 6 cloves garlic, minced: Fresh garlic is essential here as it mellows beautifully over hours of slow cooking
- 2 tbsp each fresh rosemary, thyme, and oregano, finely chopped: The combination of these three Mediterranean herbs creates that classic aromatic profile we all love
- 1 tsp sea salt and 1 tsp freshly ground black pepper: Generous seasoning is crucial because some will be absorbed by the vegetables below
- 1 lemon, zested and juiced: The bright acidity cuts through the rich fat and brings all the flavors into harmony
- 3 tbsp olive oil: This helps the herb paste cling to the meat and promotes even browning
- 2 large onions, 3 carrots, and 2 celery stalks, cut into chunks: These aromatics create a bed that keeps the lamb elevated while absorbing all those glorious drippings
- 250 ml each dry white wine and chicken or beef stock: The liquid creates steam that helps break down the connective tissue while forming the most incredible pan juices
Instructions
- Prepare the oven and make the herb paste:
- Preheat your oven to 150°C (300°F) and mix together the garlic, rosemary, thyme, oregano, salt, pepper, lemon zest, lemon juice, and olive oil until you have a fragrant paste that smells like a Mediterranean garden.
- Season the lamb thoroughly:
- Pat the lamb shoulder completely dry with paper towels, then rub the herb-garlic paste all over the meat, pressing it firmly into any crevices so the flavors penetrate deeply.
- Build the vegetable bed:
- Arrange the sliced onions, carrots, and celery in a large roasting pan or Dutch oven, then place the seasoned lamb shoulder directly on top of the vegetables.
- Add the liquid and cover:
- Pour the white wine and stock around the lamb rather than over it, then cover tightly with a heavy lid or a double layer of foil to trap all that precious moisture.
- Slow roast to perfection:
- Cook for 4 to 4.5 hours, basting occasionally with the pan juices, until the lamb is extremely tender and easily pulls apart with a fork.
- Create a beautiful finish:
- Remove the lid or foil for the last 30 minutes of cooking to let the lamb develop a gorgeous, golden brown crust.
- Rest before serving:
- Transfer the lamb to a platter and let it rest for at least 15 minutes before carving or shredding, then serve with the roasted vegetables and those incredible pan juices.
Save to Pinterest This recipe has become my go to for those nights when I want to feed people something that feels special but requires almost no active work once it is in the oven. There is something profoundly communal about a dish that needs hours to cook, as if the anticipation itself is part of the meal.
The Art of Slow Cooking
Long, slow cooking breaks down the connective tissue in lamb shoulder, turning what would be a tough cut into something luxuriously tender. The collagen dissolves into gelatin, giving the meat that characteristic succulence that makes people close their eyes when they take the first bite.
Making the Most of Pan Juices
The vegetables underneath the lamb become incredibly flavorful as they absorb the drippings, essentially creating a built in side dish and base for pan juices all at once. I love to mash some of those soft, seasoned vegetables into the juices before serving.
Serving Suggestions
Crusty bread is almost mandatory with this dish, ideal for soaking up the aromatic pan juices that are arguably the best part. Simple roasted potatoes or a plain green salad with a bright vinaigrette provide the perfect contrast to the rich meat.
- For extra flavor, marinate the lamb overnight in the refrigerator
- The leftovers, if there are any, make incredible sandwiches or shepherd is pie the next day
- A robust red wine like Syrah or Cabernet Sauvignon pairs beautifully with the rich, herbaceous lamb
Save to Pinterest Some dishes are meant to be rushed, but this lamb shoulder is a reminder that the best things in life and in the kitchen come to those who wait.
