Tender Slow Cooked Lamb (Printable Version)

Succulent lamb shoulder cooked slowly with herbs and vegetables for a rich, hearty dish.

# What You'll Need:

→ Meat

01 - 4 lbs bone-in lamb shoulder or leg
02 - 2 tablespoons olive oil
03 - Salt and freshly ground black pepper to taste

→ Vegetables

04 - 2 large onions, sliced
05 - 4 carrots, peeled and cut into chunks
06 - 3 celery stalks, cut into chunks
07 - 4 garlic cloves, smashed

→ Liquids

08 - 1 2/3 cups beef or lamb stock
09 - 1 cup dry red wine
10 - 2 tablespoons tomato paste

→ Herbs & Spices

11 - 3 fresh rosemary sprigs
12 - 3 fresh thyme sprigs
13 - 2 bay leaves

# How to Make It:

01 - Preheat the oven to 325°F.
02 - Pat the lamb dry and season generously with salt and freshly ground black pepper.
03 - Heat olive oil in a large ovenproof pot or Dutch oven over medium-high heat. Sear the lamb on all sides until browned, about 3 to 4 minutes per side. Remove and set aside.
04 - In the same pot, add onions, carrots, celery, and garlic. Sauté for 5 to 6 minutes until softened and lightly browned.
05 - Stir in tomato paste and cook for 1 minute to develop flavor.
06 - Pour in dry red wine, scraping up browned bits from the bottom. Simmer for 2 minutes to reduce slightly.
07 - Return the lamb to the pot. Add beef or lamb stock, rosemary, thyme, and bay leaves. Bring to a gentle simmer.
08 - Cover the pot tightly and transfer to the preheated oven. Cook for 4 to 4.5 hours, occasionally basting with pan juices, until the lamb is tender and falls apart easily.
09 - Remove the lamb and vegetables to a serving platter. Skim excess fat from the cooking liquid and reduce on the stove if a thicker sauce is desired.
10 - Serve the lamb with vegetables, spooning over the rich sauce.

# Expert Insights:

01 -
  • The lamb becomes so tender you can pull it apart with a spoon, no knife needed.
  • Your kitchen fills with the kind of smell that makes neighbors knock on your door asking what's cooking.
  • Once it's in the oven, you're free for hours to clean up, set the table, or just relax.
  • The leftover meat transforms into next-day sandwiches that taste even better than the original meal.
02 -
  • If you don't dry the lamb before searing, it will steam instead of brown and you'll lose all that caramelized flavor.
  • Covering the pot tightly is critical, even a small gap lets moisture escape and the meat won't turn tender.
  • Don't check on it every 20 minutes, opening the oven drops the temperature and extends the cooking time.
03 -
  • Use a heavy Dutch oven with a tight-fitting lid, thin pots don't hold heat evenly and the lamb cooks unevenly.
  • Let the lamb rest for 10 minutes before slicing, it keeps the juices inside instead of all over your cutting board.
  • Skim the fat before reducing the sauce, nobody wants a greasy finish after all that work.

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