Wildflower

Slow-Braised Lamb Shoulder

4 hours • 6 serves

From the Meadow

Like ancient herbs taking root in wild hillsides, this lamb shoulder grows tender through patience alone. Four hours is not waiting—it is allowing. The meat softens like petals opening to morning dew, while rosemary and garlic bloom through every fibre. Wine deepens to earth-red richness, vegetables surrender their essence, and what emerges is not just food, but a story of transformation. This is how wild things become gentle: through time, through warmth, through the slow unfolding of flavour.

Ingredients

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

Method

  1. Preheat oven to 160°C. Score the lamb fat in a crosshatch pattern, then season generously with salt and pepper.
  2. Make small incisions all over the lamb and insert garlic slices and rosemary needles deep into the flesh.
  3. Heat olive oil in a large Dutch oven over medium-high heat. Sear the lamb on all sides until deeply golden, about 10 minutes total. Remove and set aside.
  4. Add onions, carrots, and celery to the pot. Cook for 5 minutes until softened and lightly caramelised.
  5. Pour in red wine, scraping up all the browned bits. Let it bubble and reduce by half.
  6. Add tomatoes, stock, bay leaves, and remaining rosemary. Return the lamb to the pot, nestling it among the vegetables.
  7. Cover tightly with a lid and transfer to the oven. Braise for 3.5–4 hours, turning once halfway through, until the meat falls from the bone.
  8. Remove from oven and let rest for 15 minutes. The meat should pull apart with a spoon.
  9. Serve with the braising liquid spooned over, alongside roasted vegetables or creamy polenta.

Nutrition

485
Calories
42g
Protein
12g
Carbs
28g
Fat

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