Slow-Braised Lamb Shoulder

Time is the secret ingredient. Four hours of patient heat. The meat becomes velvet. Wine and tomato merge into something ancient. Sunday afternoon magic.

Ingredients

2kg lamb shoulder, bone-in
4 cloves garlic, sliced
Fresh rosemary sprigs
2 onions, quartered
3 carrots, roughly chopped
2 celery stalks, chopped
400ml red wine
400g tinned tomatoes
500ml beef stock
2 bay leaves
Olive oil
Salt & pepper

Instructions

Preheat oven to 160°C. Season lamb generously with salt and pepper.
Heat olive oil in a large ovenproof pot. Sear lamb on all sides until deeply golden, about 10 minutes. Remove and set aside.
Add onions, carrots, and celery to the pot. Cook until softened, about 8 minutes.
Add garlic and rosemary. Cook for 1 minute until fragrant.
Pour in red wine, scraping up any browned bits. Let it bubble and reduce by half.
Add tomatoes, stock, and bay leaves. Return lamb to the pot.
Cover tightly with lid or foil. Transfer to oven and braise for 3.5-4 hours until meat falls from the bone.
Remove lamb and rest for 15 minutes. Skim fat from sauce and reduce if needed.
Shred meat and serve with vegetables and sauce. Perfect with creamy mash.

Nutrition

485

Calories

42g

Protein

12g

Carbs

28g

Fat

Slow-Braised Lamb Shoulder

Ingredients

Instructions

Nutrition

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