Slow-Braised Lamb Shoulder
There is something profoundly meditative about slow cooking. The ritual of preparation, the patience required, the transformation that occurs over hours rather than minutes—it speaks to an older, more deliberate way of living. This lamb shoulder, braised gently in wine and aromatics, is a testament to that philosophy.
The French call it cuisson lente, and it is a technique perfected in country kitchens where time moves differently. As the meat surrenders to heat, collagen melts into silken gelatin, fibres soften, flavours deepen. What emerges is not merely tender—it is transcendent.
Serve this with a good red wine, perhaps the same you used for braising. The simplicity of the presentation belies the complexity of flavour within. It is food that demands presence, conversation, the unhurried appreciation of Sunday afternoon.
Ingredients
- 2kg lamb shoulder, bone-in
- 4 garlic cloves, sliced
- 4 sprigs fresh rosemary
- 2 onions, roughly chopped
- 3 carrots, cut into chunks
- 2 celery stalks, roughly chopped
- 400ml red wine
- 400g tinned tomatoes
- 500ml chicken or lamb stock
- 3 bay leaves
- 3 tablespoons olive oil
- Sea salt and cracked black pepper
Method
- Preheat oven to 160°C. Season lamb shoulder generously with salt and pepper, then cut small incisions throughout and insert garlic slivers and rosemary needles.
- Heat olive oil in a large Dutch oven over medium-high heat. Sear lamb on all sides until deeply golden, about 10 minutes total. Remove and set aside.
- In the same pot, add onions, carrots, and celery. Cook until softened and beginning to caramelise, about 8 minutes.
- Pour in red wine, scraping up any browned bits from the bottom. Let reduce by half, about 5 minutes.
- Add tinned tomatoes, stock, bay leaves, and remaining rosemary. Stir to combine.
- Return lamb to the pot, nestling it among the vegetables. The liquid should come halfway up the meat. Cover tightly with lid or foil.
- Braise in oven for 3.5 to 4 hours, turning once halfway through, until meat is fork-tender and falling from the bone.
- Remove lamb and let rest 15 minutes. Meanwhile, strain braising liquid, discarding solids, and reduce on stovetop until slightly thickened. Shred lamb and serve with sauce.
- Present on a warmed platter, garnished with fresh rosemary. Accompany with creamy polenta or crushed potatoes.
Nutritional Information
| Per Serving | Amount |
|---|---|
| Energy | 485 kcal |
| Protein | 42g |
| Carbohydrates | 12g |
| Fat | 28g |
