Slow Cooked Lamb Shoulder (Printable Version)

Tender lamb shoulder slow cooked with garlic, rosemary, thyme, and vegetables for a hearty Mediterranean meal.

# Ingredient List:

→ Meat

01 - 1 bone-in lamb shoulder (approximately 4.5 lb)

→ Marinade & Seasoning

02 - 6 cloves garlic, minced
03 - 2 tbsp fresh rosemary, finely chopped
04 - 2 tbsp fresh thyme leaves
05 - 2 tbsp fresh oregano, finely chopped
06 - 1 tsp sea salt
07 - 1 tsp freshly ground black pepper
08 - 1 lemon, zested and juiced
09 - 3 tbsp olive oil

→ Vegetables

10 - 2 large onions, sliced
11 - 3 carrots, cut into chunks
12 - 2 celery stalks, cut into chunks

→ Liquid

13 - 1 cup dry white wine
14 - 1 cup chicken or beef stock

# Step-by-Step Instructions:

01 - Preheat your oven to 300°F.
02 - In a small bowl, mix together the garlic, rosemary, thyme, oregano, salt, pepper, lemon zest, lemon juice, and olive oil to form a paste.
03 - Pat the lamb shoulder dry with paper towels. Rub the herb-garlic paste all over the lamb, pressing it into any crevices.
04 - Arrange the sliced onions, carrots, and celery in a large roasting pan or Dutch oven. Place the lamb shoulder on top of the vegetables.
05 - Pour the white wine and stock around (not over) the lamb. Cover tightly with a lid or double layer of foil.
06 - Roast in the preheated oven for 4 to 4.5 hours, basting occasionally, until the lamb is extremely tender and easily pulls apart with a fork.
07 - Remove the lid or foil for the last 30 minutes of cooking to let the lamb brown.
08 - Transfer the lamb to a platter and let rest for 15 minutes before carving or shredding. Serve with the vegetables and pan juices.

# Tips from hearthlykitchen:

01 -
  • The meat becomes impossibly tender, falling apart at the mere suggestion of a fork while developing a depth of flavor that quick cooking can never achieve
  • This is the kind of dish that makes people linger at the table, talking long after the plates are empty
02 -
  • Skip the temptation to increase the oven temperature to speed things up as low and slow is what transforms this tough cut into meltingly tender meat
  • Letting the lamb rest before cutting is absolutely crucial or all those precious juices will run onto the cutting board instead of staying in the meat
03 -
  • If you have time, let the herb paste sit on the lamb for a few hours or overnight before cooking for even deeper flavor penetration
  • The lamb is done when a fork twists easily in the thickest part and the meat pulls away from the bone in tender shreds

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