Lamb Shoulder in Red Wine Sauce
Imagine sinking your teeth into juicy, melt-in-your-mouth meat that effortlessly falls off the bone, infused with the rich aroma of herbs and spices. This is not your average Sunday roast; this slow-roasted lamb shoulder in red wine gravy is a show-stopping masterpiece that will leave your guests in awe and your own taste buds dancing with delight.
Lamb is always a great choice for us on festive occasions. So, we often use the leg or the shoulder. There is a difference between the leg and the shoulder. Read more about cuts of lamb.
Firstly, the lamb shoulder is quite fatty. So, it is a great cut for slow cooking. And it stays juicy and tender. Moreover, compared to a leg of lamb, a lamb shoulder is usually less expensive.
Why make this lamb shoulder?
- First and foremost, it’s all about the slow-cooking method. Allowing the lamb shoulder to roast low and slow gives the flavors ample time to develop and meld together, resulting in a tender and succulent dish that practically melts in your mouth.
- But it’s not just the cooking method that sets this recipe apart. The carefully selected blend of herbs and spices elevates the flavor profile to new heights.
- Additionally, the choice of roasting vegetables themselves adds an extra layer of depth and complexity to the dish. From the quality of the lamb shoulder to the freshness of the vegetables and the richness of the broth, every component has been carefully chosen to ensure a harmonious balance of flavors.
- Lastly, this recipe allows for customization and experimentation. While the base recipe guarantees excellence, you can adjust and substitute ingredients according to your preferences.
Ingredients and substitutes
- First and foremost, let’s talk about the star of the show: the lamb shoulder. While this recipe specifically calls for lamb shoulder, you can also use other cuts of lamb, such as leg of lamb or lamb shanks. Just keep in mind that the cooking time may vary depending on the cut you choose. If you prefer a milder flavor, you can also opt for a boneless lamb shoulder.
- Next up, let’s discuss the herbs and spices. The blend of rosemary, thyme, ginger, garlic, mustard, and paprika in this recipe adds a delightful aroma and flavor to the lamb. However, feel free to experiment with other herbs and spices that you love. For instance, you can try adding a pinch of cumin for a subtle earthy note or a dash of chili powder for a hint of heat.
- Regarding the vegetables, this recipe suggests using carrots, potatoes, shallots, and whole garlic bulbs. However, you can easily substitute them with your favorite root vegetables, such as parsnips, turnips, or even sweet potatoes. Feel free to mix and match to create a medley of flavors and textures.
- Lastly, let’s talk about the red wine. While red wine adds rich flavor to the dish, you can substitute it with beef or vegetable broth if you prefer a non-alcoholic version. Alternatively, you can experiment with different types of red wine to impart varying complexities to the gravy.
Step-by-step: Lamb shoulder in red wine sauce
- First and foremost, let’s start by making the most delicious marinade for our lamb shoulder. In a mortar and pestle, crush the aromatic ginger, garlic, rosemary, thyme, and salt and pepper until coarse. Add the paprika, mustard, lemon juice, and olive oil.
- Next, generously season it with salt and pepper. The flavors of the meat will intensify during the slow cooking process, so don’t be shy with the seasoning.
- Then, let’s marinate the lamb. Wipe the lamb shoulder with a paper towel. Then, generously apply the marinade on all sides. Leave to marinate for at least an hour on the counter, but preferably overnight in the fridge.
- Make sure your lamb shoulder is at room temperature before roasting. This will ensure even cooking throughout the meat and a succulent result.
- Preheat your oven to 325°F (160°C).
- Now, it’s time to bring together the vegetables that will accompany the star of the show. Choose a variety of root vegetables such as carrots, baby potatoes, shallots, whole garlic bulbs, and lemon halves. Do not peel the potatoes and garlic bulbs. Keep them whole or chop them into large chunks, which will hold up well during the long roast. Make sure to put the veggies at the bottom of a roasting pan.
- Place the lamb shoulder in a roasting pan above the vegetables. Season them with salt, pepper, and any additional herbs or spices. I used rosemary, thyme, and fresh parsley. This will infuse the vegetables with aromatic flavors as they mingle with the lamb juices.
- Next, it’s time to add the liquid to take the flavors to the next level. Pour a generous amount of broth and red wine into the roasting pan, ensuring it comes up halfway to the veggies. As the lamb cooks, the wine mingles with the rich meat juices, creating a beautiful base for your gravy.
- Cover the lamb shoulder with crumpled parchment paper, then cover the roasting pan tightly with foil or a lid. Place it in the preheated oven. Allow the lamb shoulder to slowly roast for approximately 4-6 hours, or until the meat is tender and easily falls apart with a fork. During this time, the vegetables will become tender and slightly caramelized. The large veggies will stay whole, while some will disintegrate to become part of the gravy.
- Once the lamb is cooked to perfection, remove it from the oven and let it rest for about 15 minutes. This will allow the juices to be redistributed, ensuring a moist and flavorful final result.
- While the lamb is resting, prepare the red wine gravy.
- Transfer the roasted lamb shoulder and veggies to a large serving platter. Cover with foil and keep warm.
- Add the flour and broth to the roasting pan. Cook on medium, scraping as much of the pan caramelization as possible. Bring the liquid to a gentle simmer, allowing it to reduce slightly and intensify the flavors. Adjust the seasoning to taste and keep warm until ready to serve.
- Strain through a sieve or mesh for a smooth gravy. Press as much as possible to get as much flavor from the veggies. Transfer to a sauce bowl.
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Frequently asked questions
This lamb will keep in the fridge for 3 to 4 days. You can also freeze it for up to a month. I like to make small portions and save them in ziplock bags to use for sandwiches during the week.
Ideally, a 4 lb lamb should be enough for 6 people. It sounds like a lot, but meat shrinks during cooking. So this 4 lb will be a little over 3 lb after cooking. Personally, I think it is better to have more meat than less. There is so much you can do with leftovers.
The ideal cooking time for a slow-cooked lamb shoulder varies depending on the size of the cut and your preferred level of tenderness. As a general rule, you can expect to cook a 1-2 kg lamb shoulder for around 4-6 hours on low heat. However, if you prefer a melt-in-your-mouth texture, you can extend the cooking time to 6-8 hours. Remember, slow cooking is all about patience and allowing the meat to become tender and succulent over time.
While it’s not necessary, searing the lamb shoulder before slow cooking can add an extra layer of flavor and enhance the overall appearance of the end result. By browning the meat on all sides in a hot skillet before transferring it to the oven, you lock in the natural juices and develop a delicious caramelized crust. However, if you are short on time or prefer a more straightforward approach, you can skip the searing process and still achieve fantastic results.
Yes, you can definitely use frozen lamb shoulder for slow cooking. However, it’s important to thaw the meat completely before adding it to the roasting pan. Thawing the lamb shoulder in the refrigerator overnight is the safest and most effective method. Once the meat has thawed, pat it dry with paper towels and proceed with your slow-cooking recipe as usual. Remember that using frozen meat may increase the overall cooking time slightly, so keep that in mind when planning your meal.
Marinating the lamb shoulder before slow cooking is entirely optional. While marinating can infuse the meat with additional flavors, slow cooking itself has a way of intensifying and blending the natural flavors of the lamb. If you prefer to marinate, you can use a mixture of herbs, spices, and acidic ingredients like lemon juice or vinegar to tenderize and enhance the taste of the meat. Simply place the lamb shoulder and marinade in a sealed container or resealable bag and let it sit in the refrigerator for a few hours or overnight, allowing the flavors to penetrate the meat.
Roast Lamb Shoulder in Red Wine
This roast lamb shoulder is marinated with garlic, ginger, and fresh herbs. It's roasted alongside veggies and then served with a rich red wine gravy. Perfect for the weekend or festive dinner with family and friends.
Video
Ingredients
- 4 to 5 lbs (2 – 2½ kg) Lamb shoulder Trim excess fat and pat dry
- 1½ cup (350 ml) Stock or broth chicken / vegetables
- 1½ cup (350 ml) Red wine
- 2 sprigs Rosemary
- 2 sprigs Thyme
- 2 sprigs Parsley
- 10 Large Garlic cloves finely chopped
- 3 inch Fresh ginger finely chopped
- 3 sprigs Rosemary finely chopped
- 3 sprigs Thyme finely chopped
- 2 sprigs Parsley finely chopped
- 1 tsp Kosher salt coarse
- 1 tsp Black pepper powder
- 1 tbsp Paprika
- 1 tbsp Mustard paste
- 2 tbsp Lemon juice
- 2 tbsp Olive oil
- 1 lb (500 g) Baby potatoes with peel with washed thoroughly
- 6 med (350 g) Carrot whole or halved
- ½ lb (250 g) Shallots or small Onion
- 1 large Lemon halved
- 2 large Garlic bulbs whole ends trimmed
- 2 tbsp All-purpose flour or gluten-free flour
- 1 cup (240 ml) Stock or water
Method
- Marinade – Crush all the marinade ingredients In a mortar and pestle until coarse. Alternatively, you can use a food processor. Just make sure to blend it coarse, not too smooth.10 Large Garlic cloves, 3 inch Fresh ginger, 3 sprigs Rosemary, 3 sprigs Thyme, 2 sprigs Parsley, 1 tsp Kosher salt , 1 tsp Black pepper powder, 1 tbsp Paprika, 1 tbsp Mustard paste, 2 tbsp Lemon juice, 2 tbsp Olive oil
- Marinade – Trim the lamb of excess fat and season with salt and pepper. Next, generously rub the prepared marinade on the lamb shoulder on both sides. Leave to marinate on the counter for an hour, preferably overnight in the fridge.
- Oven – Preheat the oven to 160°C / 325°F / Gas Mark 6.
- Roasting pan – In a large roasting pan, add the roasting veggies. Add a few sprigs of thyme, rosemary, and parsley. Place the garlic and lemon halves around the veggies. Season with salt and pepper. Then, place the marinated lamb shoulder on top of the veggies.4 to 5 lbs Lamb shoulder, 2 sprigs Rosemary, 2 sprigs Thyme, 2 sprigs Parsley, 1 lb Baby potatoes, 6 med Carrot, ½ lb Shallots or small Onion, 1 large Lemon, 2 large Garlic bulbs
- Liquid – Pour the stock and red wine around the shoulder over the veggies in the roasting rack.1½ cup Stock or broth, 1½ cup Red wine
- Cover – Place the crumpled parchment paper over the lamb shoulder, then tightly cover the roasting pan with aluminum foil. Place the roasting rack on the middle rack in the oven.
- Roast – Roast the lamb shoulder for 4 to 6 hours until fork tender. Remove from the oven and leave to rest covered.
- Pan – Transfer the meat and veggies to a serving platter. Then, use the roasting pan to make the gravy.
- Gravy – Place the roasting pan on medium-low heat and add the flour and broth. Deglaze the pan, scraping as much as possible. The flour will thicken the gravy.1 cup Stock, 2 tbsp All-purpose flour
- Strain – Strain the gravy through a mesh sieve to remove all the excess bits and pieces from the roasting pan.
- Serve – Serve with the lamb over mashed potatoes, lemon rosemary roast potatoes, lemon dill potatoes, potato wedges, and a side salad like avocado, tomato, and beet.
Notes
- Always thaw the lamb shoulder for at least an hour before cooking. Cooking chilled meat causes uneven baking, causing the outer parts of the meat to overcook.
- A lamb shoulder is a large chunk of meat that is not exposed much. So, make sure to over-season the meat because only some of it will penetrate the meat. The rest of it will get crusted on.
- Elevate the lamb shoulder over the veggies. This encourages even cooking by circulating the air. If you do not want to use veggies, use a roasting pan.
- This is a slow-cooked recipe, so you don’t need to check the temperature and time because the meat should be cooked until fork-tender.
- Let the meat rest after cooking. If you cut the meat too soon, all the juices will flow out of the meat and give you a dry roast. Instead, let the meat rest for at least 15 minutes if not more.
- Use the roasting pan to cook the red wine gravy; you can scrape the pan for maximum flavor.
- Strain the gravy through the sieve to get a smooth, velvety finish.
Equipment you will need
Nutrition
Tried this recipe?
Mention @veenaazmanov_kitchen or tag #veenaazmanovkitchen!- Roast potatoes or mashed potatoes.
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Absolutely delicious
I started doing the marinade and am a bit confused… in your details with pictures you mention paprika, mustard and lemon juice in the marinade, but I cannot see these on the list in the recipe. Am I missing something? Can you provide the measurements for these ingredients if they should be included? Thanks!
Hey Jamies. Yes under marinade there is 1 tbsp each of paprika and mustard paste, with 2 tbsp of lemon juice. Thanks
The greatest lamb dish ever!!! I cook the lamb in wine and broth with rosemary and garlic.
The roast carrots, new potatoes, onions and parsnips separately then serve together.
Only way to cook lamb.
Thank you, Anne. I am so happy you enjoyed this recipe. I love cooking veggies separately sometimes too.
heather – I think the mushrooms look super dark because of the marinade (the soy sauce). They soak up a little of the liquid, so that gives it the dark caramel color 🙂
There are no mushrooms in my recipe – Thanks
Thank you for going into detail about the oyster cut. I would love to take a butchering class so I can learn more about the cuts and where they come from and of course how to cook them. I make an eye round but my hubby hates it because he says its too lean and tough. I never really had lamb growing up as we ate more seafood and chicken but I have grown to love it. And I don’t like it with mint jelly like all the cheesy tv shows say you are supposed to eat it. Slow roasted with rosemary and garlic sounds heavenly!
I know exactly how you feel Jennifer. I too don’t like all that cheesy mess they show on TV – all wasted calories that do nothing. But yes it is important to learn these things if you are interested the more you learn about food the more your cooking will improve as well.
I love slow cooked foods, but I’ve never tried doing lamb. What a gorgeous piece of meat, so fall apart tender but with that beautiful color and sauce. It’s amazing you can get such a fabulous dish without standing over a stove all day. Great recipe!
Absolutely Sarah. – You can leave it in the oven and do much more… makes this dish even more desirable to me.
This looks like a lovely Sunday supper. I’m sure it makes your house smell fragrant, too.
yes it makes a great Sunday or festive dinner. and oh smells so good.
I don’t cook lamb at home. But this one looks so tender and juicy and perfect with red wine sauce. I think I have to change my mind and make this one.
Oh you must try Swathi – cooking lamb at home is super easy..
Slow roasted meats are delicious! They’re so tender and full of flavor … I love using my slow cooker for roasts. Carrots and potatoes are the perfect combination to accompany roast. I’ll be sharing this recipe.
Thanks Noel So glad to here you like it so much