Slow-Braised Lamb Shoulder
There's a particular magic that happens when lamb shoulder meets low heat and patient time. What begins as a robust cut transforms over hours into something so tender it falls apart at the gentlest touch of a fork. This is cooking at its most elemental — heat, time, and the alchemy they create together.
This recipe is Sunday afternoon perfection. The kind of dish you start mid-morning, letting your kitchen fill with the heady aroma of rosemary and garlic while you read the papers or potter in the garden. By evening, you have something extraordinary with almost no effort — meat that pulls apart in glossy, flavourful shreds, vegetables that have melted into the braising liquid, and a sauce so rich it needs nothing more than good bread to shine.
The shoulder is an underappreciated cut, but it's the ideal choice for braising. The marbled fat and connective tissue break down slowly, basting the meat from within and creating layers of deep, savoury flavour. Serve this with creamy polenta, buttery mash, or simply crusty bread to soak up every drop of that magnificent sauce.
Ingredients
- 2kg lamb shoulder, bone-in
- 3 tablespoons olive oil
- 6 garlic cloves, peeled and smashed
- 4 sprigs fresh rosemary
- 3 sprigs fresh thyme
- 2 brown onions, cut into thick wedges
- 4 large carrots, peeled and cut into chunks
- 3 sticks celery, cut into chunks
- 400ml red wine
- 400ml beef or lamb stock
- 2 tablespoons tomato paste
- 2 bay leaves
- Sea salt and freshly cracked black pepper
Method
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Preheat your oven to 160°C (140°C fan). Remove the lamb from the fridge 30 minutes before cooking and pat completely dry with paper towel. Season generously all over with salt and pepper — be bold here, this is a large piece of meat.
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Heat olive oil in a large, heavy-based casserole dish over medium-high heat. When shimmering, add the lamb and sear for 4-5 minutes per side until deeply golden all over. Don't rush this step — the caramelisation adds enormous flavour. Remove and set aside.
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Reduce heat to medium. Add the onions, carrots, and celery to the pot. Cook for 5-6 minutes, stirring occasionally, until they begin to soften and pick up colour from the fond (those delicious brown bits on the bottom).
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Add the garlic, rosemary, and thyme. Stir for 30 seconds until fragrant, then add the tomato paste. Cook for 2 minutes, stirring constantly, to caramelise the paste slightly.
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Pour in the red wine and increase heat to high. Let it bubble vigorously for 3-4 minutes, scraping up all those flavourful bits from the bottom of the pot. This deglazing step is crucial for building depth.
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Add the stock and bay leaves. Return the lamb to the pot — it should be about two-thirds submerged in liquid. Bring to a gentle simmer, then cover with a tight-fitting lid and transfer to the oven.
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Braise for 3-3½ hours, turning the lamb every hour or so. You'll know it's ready when the meat is completely tender and pulls apart easily with a fork. The house will smell absolutely magnificent.
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Remove the lamb to a serving platter and tent loosely with foil. Skim any excess fat from the braising liquid, then place the pot over high heat. Boil for 8-10 minutes to reduce the sauce to a glossy, coating consistency. Taste and adjust seasoning.
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Pull the lamb apart into generous chunks, discarding the bone and any large pieces of fat. Arrange on the platter with the vegetables, spoon over the sauce, and serve immediately with plenty of crusty bread or creamy mash.
Chef's Note
The beauty of this dish is its forgiving nature — an extra 30 minutes won't hurt it. If you're planning ahead, this actually improves overnight. Let it cool completely, refrigerate, then gently reheat the next day. The fat will solidify on top, making it easy to remove, and the flavours will have melded even more beautifully. Just add a splash of water when reheating to loosen the sauce.
Nutrition Information
Per serving (1/6 of recipe)
What People Are Saying
Absolutely phenomenal. Made this for Sunday lunch and the whole family raved about it. The meat was so tender and the sauce was rich and deeply flavoured. I served it with creamy polenta and it was perfect. Will be making this regularly!
This is hands-down the best lamb shoulder recipe I've tried. The low and slow method produces incredible results. I followed the chef's note and made it the day before — even better! The flavours had really developed overnight.