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: 2 h 15 min
Yield: 8 servings
Cuisine: Italian
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.; 3 springs each - Rosemary, Thyme, Cilantro or Parsley; 2 cloves garlic; 1/2 inch piece ginger; salt & pepper for seasoning; 2 tbsp olive oil; 3 large potatoes; 3 large carrot; 1 large onion; 1 large lemon

November 27, 2016 By Veena Azmanov 50 Comments

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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, theme and cilantro and some robust red wine as a result you get a delicious gravy.

Slow Cooked Roast Lamb Shoulder in Red Wine Sauce

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. Kinda expensive piece of meat you know. So cooking it well becomes as important.

I made this recently when we had the festival of Sukot. 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, melts 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.

Close up – Slow Cooked Roast Lamb Shoulder

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 serve. 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 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.

Top view – Slow Cooked Roast Lamb Shoulder

Let’s talk about some of the ingredients we are using today shall we?

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 wonder 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 stock go ahead and use water. The lamb is full of flavor so you won’t be missing anything.

Slow Cooked Roast Lamb Shoulder

Tools

Roasting Pan
Chopping Board
Knife
Oven

Slow Cooked Roast Lamb Shoulder in Red Wine Sauce

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 springs 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

Close up of Slow Cooked Roast Lamb Shoulder

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 wont’ 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 wont’ all evaporate.
Keep basing the lamb shoulder every twenty minutes with the juices in the pan.
If you find that to 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 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

Close up – Slow Cooked Roast Lamb Shoulder

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Slow Cooked Roast Lamb Shoulder in Red Wine Sauce

Recipe Card – Slow Cooked Roast Lamb Shoulder

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Slow Cooked Roast Lamb Shoulder in Red Wine Sauce

Prep 15 mins

Cook 120 mins

Total 2 hours, 15 mins

Author Veena Azmanov

Yield 8 servings

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.