Slow-Braised Lamb Shoulder

Slow-Braised Lamb Shoulder

⏱ 4 hours 🍽 6 serves

This is the kind of dish that fills your home with warmth. The lamb shoulder braises low and slow in red wine and tomatoes until it falls apart at the touch of a fork. It's rustic, honest cooking — the kind that asks for patience and rewards you with deep, layered flavour. Serve it on a Sunday afternoon with crusty bread to soak up every drop of that rich, wine-dark sauce. The meat becomes so tender it almost melts, and the vegetables turn sweet and soft. This is comfort food at its finest, wrapped in the warm amber tones of a long, slow simmer.

Ingredients

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

Instructions

  1. Preheat oven to 150°C. Season lamb generously with salt and pepper.
  2. Heat olive oil in a large Dutch oven over medium-high heat. Sear lamb until golden on all sides, about 10 minutes. Remove and set aside.
  3. In the same pot, sauté onions, carrots, and celery until softened, about 8 minutes.
  4. Add garlic and rosemary, cook for 1 minute until fragrant.
  5. Pour in red wine, scraping up any browned bits. Let simmer for 3 minutes.
  6. Add tomatoes, stock, and bay leaves. Return lamb to the pot.
  7. Bring to a simmer, cover with lid, and transfer to oven.
  8. Braise for 3.5-4 hours until meat is fall-apart tender.
  9. Remove lamb, skim fat from sauce, and serve with vegetables and sauce spooned over.

Nutrition Information

485
Calories
42g
Protein
12g
Carbs
28g
Fat