Slow cooked Roast Lamb Shoulder in Red Wine Sauce

Name: Slow Cooked Roast Lamb Shoulder in Red Wine Sauce
Prep time: 15 min
Cook time: 120 min
Total time: 135 min
Yield: 8 servings
Ingredients: 2 kgs Lamb's shoulder; 1 1/2 cup Stock - chicken / vegetables; 1 cup Red wine; 2 sprigs Rosemary; 2 sprigs Thyme; 2 sprigs Cilantro/parsley; 3 sprigs Rosemary; 3 sprigs Thyme; 3 sprigs Cilantro/parsley; 2 cloves Garlic; 1/2 inch Ginger; Salt & pepper for seasoning; 2 tbsp Olive oil; 3 Potatoes (large); 3 Carrot (large); 1 Onion (large); 1 Lemon (large)

November 27, 2016 *Updated* October 26, 2018 By Veena Azmanov 52 Comments

Recipe Video Print

Slow cooked Roast Lamb Shoulder in Red Wine Sauce

This succulent roast lamb shoulder is cooked low and slow keeping it soft and juicy. Infused with a mixture of fresh herbs such as rosemary, thyme and cilantro and some robust red wine, which results in a delicious gravy. A perfect crowd-pleasing recipe to serve when entertaining.

This succulent roast lamb shoulder is cooked low and slow keeping it soft and juicy. Infused with a mixture of fresh herbs such as rosemary, theme and cilantro and some robust red wine as a result you get a delicious gravy

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If you love meat that falls off the bone? Then this one’s for you!!.

Nothing like a slow cooked roast lamb shoulder that melts in your mouth. The best part is you barely have to do much because the oven does all the hard work for you.

Now in our home, we cook special meat cuts of lamb when it’s festive. The kinda expensive piece of meat you know. So cooking it well becomes as important.

I made this recently when we had the festival of Sukkot. Finished a bit wedding cake order, and boy was I tried? Had to think of a way I could dinner ready after a long busy morning. Of course; I did not want to spend the rest of the day cooking a festive dinner.
But kids are excited!! And you know festive means good food! So this is what I made!! Slow Cooked Roast Lamb Shoulder. Simple, delicious, melt in the mouth and in addition – less work more wow factor!! My kinda food!

Wouldn’t you love to dig into this juice tender meat?

This succulent slow cooked roast lamb shoulder is cooked low and slow keeping it soft and juicy. Infused with a mixture of fresh herbs such as rosemary, theme and cilantro and some robust red wine as a result you get a delicious gravy.

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Simple, Easy and Quick?

This one was hands on about 15 minutes – went and watch Minion 3 with the kids while the lamb shoulder went into the oven for 2 hours with a little basting every twenty minutes, then 5 minutes to make the gravy and voila dinner is served. Kinda feels quick.

Best for slow cooking

Lamb Shoulder is quite a fatty cut of meat really so it a great cut for slow cooking. It stays really juicy and tender. What’s even better is that compared to a leg of lamb, lamb shoulder is usually a little less expensive. I’m using what the butcher class Oyster cut – looks very similar in shape to the leg of lamb really.

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Let’s talk about some of the ingredients (Save/Pin)

Herbs – Rosemary, thyme, Parsley / Cilantro – Now lamb with rosemary and thyme are the classic herbs that go so well together. I love to add a third to add a bit more. Often I prefer to use Parsley but my kids are still not so use to parsley – it kinda stands out for them. So often I will substitute cilantro for parsley. Having said that you know I’m a big fan of the cilantro.
Red Wine – The rule of thumb – always use a good red wine for cooking one that you would drink is your best guide. If you cook with wine often it’s best to add a bottle to your weekly shopping list. The red wine in this recipe gets flavored with all the wonderful veggies and herbs and the resulting gravy/ sauce is absolutely delicious.
Vegetables – I used carrots, potatoes, onions, and lemon – but you can also use parsnip and sweet potatoes. If you do use sweet potatoes cut them into large chunks as they cook must faster. I highly recommend the onions and lemon, the onions caramelize and give the shoulder so much sweetness, the lemon juices off over the lamb again adding so much flavor.
Stock – ideally you could use water too! I personally prefer to use chicken or vegetable stock. But again if you don’t have the stock go ahead and use water. The lamb is full of flavor so you won’t be missing anything.

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Tools

Roasting Pan
Chopping Board
Knife
Oven

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Ingredients

4 lbs – 2 kgs – lamb shoulder
1 1/2 cup stock – chicken / vegetables
1 cup red wine
2 sprig each rosemary, thyme and parsley / cilantro.

Marinade

3 sprigs each – rosemary, thyme, cilantro or parsley
2 cloves garlic
1/2 inch piece ginger
salt & pepper for seasoning
2 tbsp olive oil

Vegetables

3 large potatoes
3 large carrot
1 large onion
1 large lemon

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Method

Prepare Marinade

Remove leaves from rosemary and thyme stalks (do not use stalks)
Coarsely chop all the marinade ingredients then rub it in a mortar and pestle.
Set aside

Prepare Lamb Shoulder

Remove excess fat and silver skin from the shoulder
Sear the meat on a HOT grill or saute pan.
Rub marinade and set aside.

Cut Vegetables

Prepare all the vegetables cutting them into large chunks so they won’t’ get too mushy in the oven.

Get ready to Roast

Add veggies to the roasting pan.
Place the marinated shoulder on the veggies
Spread the remaining herbs around the pan.
The onions and lemons slices go on the shoulder
Sprinkle with salt, pepper and olive oil
Pour the stock and red wine around the shoulder in the pan.

Time to Roast

Roast in the oven at 160 C / 320 F for about 2 hours
Loosely tent the roasting pan for the first 60 minutes so the juices won’t’ all evaporate.
Keep basing the lamb shoulder every twenty minutes with the juices in the pan.
If you find that too much of the juices have evaporated – add 1/2 to 1 cup water.
(I did not have to add any more water)

After roasting.

You will know that the meat is cooked because more of the bone will be exposed and
If you stick a fork in you will find the meat is fork tender.
Remove from the oven and let rest for 10 minutes loosely tented with a foil

Make Gravy

To make the gravy simply remove all the vegetable aside.
Place the roasting pan on medium heat.
Add 1/2 cup water 1/4 to 1/2 cup red wine.
Scrape the pan to remove all the caramelized bits of veggies, herbs, and meat.
I had quite a bit of potato stuck so I did not need any flour
But if your sauce looks thin in consistency add 1 tsp of flour
Sieve the gravy to get a nice brown sauce to serve with the lamb shoulder.
Enjoy

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Don’t forget to save this recipe on Pinterest for later.
You can find a collection of my tutorials and recipes here on Pinterest.

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Slow Cooked Roast Lamb Shoulder in Red Wine Sauce

Author: Veena Azmanov

5 from 52 votes

Print Pin Rate

Prep Time: 15 mins

Cook Time: 2 hrs

Total Time: 2 hrs 15 mins

Calories: 246kcal

Adjust Servings Here: 8 servings

Description

This succulent slow-cooked roast lamb shoulder is cooked low and slow keeping it soft and juicy. Infused with a mixture of fresh herbs such as rosemary, thyme and cilantro and some robust red wine, as a result, you get a delicious gravy.