Slow-cooked Lamb Recipe

Prep the lamb

Pat the lamb pieces dry with paper towels. Season evenly with 2 tsp salt and 1 tsp freshly ground black pepper. If using, lightly dust the pieces with 2 tbs flour and shake off excess — this helps create a lightly thickened braising liquid.

Brown the lamb

Heat 2 tbs oil in a large heavy-bottomed Dutch oven or ovenproof pot over medium-high heat until shimmering. Working in batches (do not overcrowd), sear the lamb pieces 3–4 minutes per side until a deep brown crust forms. Transfer browned pieces to a plate and set aside. Add more oil between batches if needed.

Deglaze

Lower heat to medium. Pour 120 ml dry white wine (or 120 ml extra stock) into the pot to deglaze, scraping up the browned bits from the bottom with a wooden spoon. Let the wine reduce by half (about 2–3 minutes).

Build the braise

Return all browned lamb to the pot. Stir in 1 tbs tomato paste to coat the meat briefly. Pour in 750 ml low-sodium stock so the liquid comes about two-thirds up the meat (add a little more stock or water if needed). Tuck in 2 bay leaves and 3 thyme sprigs.

Slow-cook

Bring the liquid to a gentle simmer on the stovetop, then cover the pot and transfer to a preheated oven at 150°C (300°F). Cook for 2.5–3 hours, or until the lamb is very tender and easily pulls apart with a fork. Alternatively, simmer gently on the stovetop over low heat for the same time.

Finish the braising liquid

When lamb is fork-tender, carefully remove meat to a warm platter and tent with foil. Skim excess fat from the surface of the braising liquid. Place the pot over medium heat and reduce the liquid until saucy (5–10 minutes). Adjust seasoning with salt and pepper to taste. Stir in 1 tbs lemon juice or sherry vinegar to brighten the sauce.

Return and serve

Return the lamb to the pot or spoon the sauce over the meat. Sprinkle with chopped parsley, reserved fennel fronds, and a grind of cracked black pepper before serving.

Brown the onions and fennel

While browning the lamb (or in a separate pan if your pot is full), heat 1 tbs olive oil + 1 tbs butter over medium heat. Add 3 cups thinly sliced yellow onions and 2 cups thinly sliced fennel. Cook, stirring occasionally, until soft and deeply golden brown, about 20–25 minutes. If the pan starts to stick, add a splash of water or a tablespoon of stock to deglaze.

Add garlic and ginger

When the onions and fennel are nearly caramelized, add 4 smashed chopped garlic cloves, 1 tbs grated fresh ginger (if using), 1 tsp dry ground ginger, and 1 tsp brown sugar. Cook 1–2 minutes more until fragrant. Taste and adjust salt to bring out sweetness.

Combine with braise

If you cooked the aromatics in a separate pan, scrape them into the Dutch oven after deglazing with wine (before returning the lamb). Stir well so the caramelized onion and fennel are distributed through the braising liquid and around the meat. If you browned aromatics in the same pot earlier, they will already be incorporated.

After reducing the braising liquid and returning the lamb, taste and adjust seasoning. Sprinkle 2 tbs chopped fresh parsley and 1 tbs chopped fennel fronds over the lamb. Finish with an extra crack of pepper and serve hot with the sauce spooned over. Leftovers keep well refrigerated up to 3 days; reheat gently.