Slow-Braised Lamb Shoulder
The Story
There's something almost ceremonial about slow-braising lamb shoulder. It's the kind of dish that demands you slow down, that refuses to be rushed. I first made this on a rainy Sunday afternoon when I had nowhere to be and all the time in the world. The smell that filled the kitchen after three hours in the oven was intoxicating — rosemary and red wine and something deeply savoury that made the whole house feel like home.
The beauty of lamb shoulder is in the fat and connective tissue that breaks down into silky, pull-apart tenderness. Don't even think about using a lean cut here — you want that marbling, that richness. This is comfort food in its purest form: robust, unpretentious, and absolutely delicious with a glass of the same wine you cooked it in.
Serve it with creamy mash or soft polenta to soak up every drop of that magnificent braising liquid. And here's a tip I learned from my nonna — save any leftovers (if there are any) and shred the meat for the most incredible pasta ragù you've ever tasted.
Pro tip: Make this a day ahead. The flavours deepen overnight, and you can easily skim off any solidified fat before reheating. It actually tastes better the next day!
Ingredients
- 2kg lamb shoulder, bone-in
- 4 garlic cloves, sliced
- 4 sprigs fresh rosemary
- 2 brown onions, roughly chopped
- 3 carrots, cut into chunks
- 2 celery stalks, roughly chopped
- 400ml red wine (something you'd drink)
- 400g tinned crushed tomatoes
- 500ml beef or lamb stock
- 3 bay leaves
- 3 tablespoons olive oil
- Sea salt and cracked black pepper
Method
- Remove the lamb from the fridge 1 hour before cooking to bring it to room temperature. Pat it completely dry with paper towel, then season generously all over with salt and pepper.
- Preheat your oven to 160°C (140°C fan-forced). Heat the olive oil in a large, heavy-based casserole dish over medium-high heat.
- Sear the lamb shoulder on all sides until deeply golden brown — this should take about 10-12 minutes total. Don't rush this step; you're building flavour. Remove the lamb and set aside.
- In the same pot, add the onions, carrots, and celery. Cook for 8 minutes until softened and starting to caramelise, scraping up all those lovely browned bits from the bottom.
- Add the garlic and cook for 1 minute until fragrant. Pour in the red wine and let it bubble away for 3-4 minutes to cook off the alcohol.
- Stir through the tomatoes, stock, bay leaves, and 2 sprigs of rosemary. Return the lamb to the pot, nestling it into the vegetables. The liquid should come about halfway up the lamb. Bring to a gentle simmer, then cover with a tight-fitting lid and transfer to the oven.
- Braise for 3-3.5 hours, turning the lamb every hour or so, until the meat is completely tender and falling off the bone. You should be able to shred it with a fork.
- Remove from the oven and let it rest for 15 minutes. Skim off any excess fat from the surface if you like (though some fat equals flavour). Strip the leaves from the remaining rosemary and scatter over the top.
- Serve the lamb in generous portions with the braised vegetables and plenty of that incredible sauce. This is the kind of meal that deserves crusty bread for mopping up every last drop.
Nutrition (per serving)
485
Calories
42g
Protein
12g
Carbs
28g
Fat
