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Slow-Braised Lamb Shoulder

Slow-Braised Lamb Shoulder

⏱ 4 hours 👥 6 serves Track 1

The Story

This is the magnum opus of Sunday cooking — a slow, steady crescendo that builds over four hours until the meat falls from the bone in tender, wine-soaked ribbons. Think of it as a symphony in four movements: the sear, the aromatic build, the long braise, and the triumphant rest.

Like the best concept albums, this dish rewards patience. The tempo is largo, deliberate, meditative. Each hour in the oven is a verse, each baste a refrain. The aromatics harmonise — rosemary's piney treble, garlic's pungent bass, red wine's rich baritone. By the final movement, the kitchen smells like a standing ovation.

This is winter's anthem, the track you put on when the days are short and the nights demand comfort. Serve it with mash or polenta, something to soak up the sauce. Pour the same wine you cooked with. Press play, and let time do the work.

Credits (Ingredients)

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

Lyrics (Method)

  1. Preheat your oven to 160°C (140°C fan-forced). Pat the lamb shoulder dry with paper towel and season generously with salt and pepper all over. Cut small slits into the meat and tuck in the garlic slices and some rosemary leaves.
  2. Heat 2 tablespoons of olive oil in a large, heavy-based casserole dish over medium-high heat. Sear the lamb shoulder on all sides until deeply golden brown — about 3-4 minutes per side. This is your opening riff, so don't rush it. Remove the lamb and set aside.
  3. In the same dish, add the remaining oil and sauté the onions, carrots, and celery for 5-6 minutes until softened and starting to caramelise. The fond on the bottom of the pan is flavour gold — scrape it up.
  4. Pour in the red wine and let it bubble vigorously for 2-3 minutes, scraping up all the browned bits. Add the tinned tomatoes, stock, bay leaves, and remaining rosemary. Stir to combine.
  5. Return the lamb to the dish, nestling it into the liquid. The liquid should come about halfway up the meat. Bring to a gentle simmer, then cover tightly with a lid or foil.
  6. Transfer to the oven and braise for 3.5 to 4 hours, basting every hour or so. The lamb is ready when it's fall-apart tender and the sauce has thickened into a rich, glossy glaze.
  7. Remove from the oven and let the lamb rest for 15 minutes before shredding or carving. Skim any excess fat from the sauce, taste and adjust seasoning. Serve the lamb with the braising liquid spooned over the top, alongside creamy mash or soft polenta.
  8. For the grand finale, garnish with fresh rosemary and perhaps a crack of black pepper. Pour a glass of the same wine, dim the lights, and savour every note.
  9. Leftovers (if you're lucky enough to have any) make incredible ragu for pasta or filling for pies. Store in the fridge for up to 4 days, or freeze for up to 3 months.

Nutrition (Per Serve)

Energy 485 kcal
Protein 42g
Carbs 12g
Fat 28g