Slow-Braised Lamb Shoulder
This is the recipe that taught me patience. I'd been cooking fast for years—quick stir-fries, twenty-minute pastas, meals assembled rather than built. Then a friend brought lamb shoulder to a Sunday gathering, and I watched them unwrap something that had been in the oven since breakfast. The meat fell apart under a spoon. The sauce was deep, glossy, impossibly rich.
I learned that low heat and time do what no technique can rush. The connective tissue melts, the fat renders, the aromatics meld into something greater than their parts. Your kitchen fills with a smell that makes neighbours knock. You can't buy that from a jar.
Now this is my cold-weather ritual. I start it mid-morning, check it occasionally, then mostly forget about it while the oven does its quiet work. By evening you have something worth gathering around—tender meat, vegetables softened to sweetness, bread to mop up every last bit of sauce. It's the kind of meal that makes people stay at the table longer than they planned.
Ingredients
- 2kg lamb shoulder, bone-in
- 4 garlic cloves, smashed
- 3 sprigs fresh rosemary
- 2 large onions, roughly chopped
- 3 carrots, cut into chunks
- 2 celery stalks, chopped
- 400ml red wine
- 400g tinned tomatoes
- 500ml beef or lamb stock
- 3 bay leaves
- Extra virgin olive oil
- Sea salt and black pepper
Method
- Preheat your oven to 160°C. Season the lamb shoulder generously with salt and pepper on all sides. Don't be shy—this is a big piece of meat and needs proper seasoning.
- Heat a large, heavy-based casserole pot (one with a tight-fitting lid) over medium-high heat. Add a generous glug of olive oil. When it's shimmering, add the lamb and sear it on all sides until deeply browned—about 3-4 minutes per side. This develops flavour you can't get any other way. Remove and set aside.
- Lower the heat to medium. Add the onions, carrots, celery, and garlic to the pot. Cook, stirring occasionally, until the vegetables start to soften and pick up colour from the lamb fond on the bottom of the pot—about 8 minutes.
- Pour in the red wine and scrape up all the caramelised bits from the bottom of the pot. Let it bubble away for 3-4 minutes to cook off the alcohol.
- Add the tinned tomatoes (crush them with your hands as they go in), stock, bay leaves, and rosemary. Stir to combine. Nestle the lamb back into the pot—it should be mostly submerged. Bring to a gentle simmer.
- Cover with the lid and transfer to the oven. Braise for 3.5 to 4 hours, turning the lamb halfway through if you remember. You'll know it's done when the meat is completely tender and falling off the bone.
- Carefully remove the lamb to a warm platter and tent with foil. Let it rest for 15 minutes while you finish the sauce.
- Skim any excess fat from the surface of the braising liquid. Place the pot back on the stove over medium-high heat and simmer uncovered for 10-15 minutes until the sauce reduces and thickens slightly. Taste and adjust seasoning.
- Shred the lamb (it'll fall apart easily), discarding any large pieces of fat or bone. Serve in wide bowls with the vegetables and sauce spooned over. Mashed potatoes, polenta, or crusty bread are non-negotiable.
Nutrition (per serve)
| Energy | 485 kcal |
|---|---|
| Protein | 42g |
| Carbohydrates | 12g |
| Fat | 28g |
