"This is the kind of dish that fills your home with warmth and brings everyone to the table."
The Story
There's something deeply satisfying about a dish that can't be rushed. Slow-braised lamb shoulder is the antithesis of modern cooking—it demands patience, rewards attention, and fills your home with the kind of aroma that makes neighbours knock on your door.
This recipe is inspired by countless Sunday afternoons spent waiting for the oven timer, the lamb slowly transforming from tough to tender, the wine reducing to a glossy jus that coats the back of a spoon. It's the dish you make when time is a gift, not a constraint.
The magic happens around the three-hour mark—when the collagen breaks down and the meat becomes so tender it falls apart at the touch of a fork. Serve this with creamy mashed potato, roasted vegetables, or simply crusty bread to soak up every last drop of that incredible sauce.
Ingredients
- 2kg lamb shoulder, bone-in
- 2 tbsp olive oil
- 1 large onion, roughly chopped
- 4 garlic cloves, crushed
- 3 sprigs fresh rosemary
- 4 sprigs fresh thyme
- 2 bay leaves
- 750ml red wine (Shiraz or Cabernet)
- 500ml beef stock
- 2 tbsp tomato paste
- 4 carrots, cut into chunks
- Salt and pepper to taste
Instructions
- Preheat your oven to 160°C (140°C fan-forced). Season the lamb shoulder generously with salt and pepper on all sides.
- Heat olive oil in a large Dutch oven or heavy-based casserole dish over medium-high heat. Sear the lamb shoulder until golden brown on all sides—about 3-4 minutes per side. Remove and set aside.
- In the same pot, add the chopped onion and cook until softened, about 5 minutes. Add the crushed garlic and cook for another minute until fragrant.
- Stir in the tomato paste and cook for 2 minutes. Pour in the red wine, scraping up any brown bits from the bottom of the pot. Let it simmer for 5 minutes to reduce slightly.
- Return the lamb to the pot. Add the beef stock, rosemary, thyme, and bay leaves. The liquid should come about halfway up the lamb. Bring to a gentle simmer.
- Cover the pot with a tight-fitting lid and transfer to the preheated oven. Braise for 3 hours, turning the lamb once halfway through.
- After 3 hours, add the carrot chunks around the lamb. Continue cooking for another hour, or until the lamb is fall-apart tender and the carrots are soft.
- Remove the lamb from the pot and place on a serving platter. Tent with foil to keep warm. Skim any excess fat from the surface of the braising liquid.
- Strain the liquid through a fine-mesh sieve into a saucepan. Discard the herbs and onion. Simmer the sauce over medium heat until reduced and thickened to your liking—about 10-15 minutes. Taste and adjust seasoning.
- Serve the lamb with the rich jus poured over, alongside your favourite sides. The meat should be so tender it pulls apart with just a fork.
Comments (2)
Made this for Sunday lunch and the entire family was blown away. The meat was so tender and the sauce was incredible—I could have drunk it with a straw! Only change I made was adding some anchovy to the tomato paste for extra umami. Will definitely make again.
Absolutely stunning recipe. I was sceptical about the 4-hour cook time but it's absolutely worth it. The smell in my kitchen was phenomenal. Served it with creamy polenta and it was perfection. Thanks for sharing!
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