Slow Cooked Lamb Recipe
Recipe information
Make Slow Cooked Lamb in just 5h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
Lamb and seasoning
Braising liquid and aromatics
Finishing
Lamb and seasoning
1. Prepare and season lamb
Pat the lamb shoulder dry with paper towels. Combine kosher salt, black pepper, smoked paprika and ground cumin in a small bowl. Rub the lamb all over with olive oil, then press the spice mixture into the meat. Rub minced garlic and chopped rosemary into the surface. Let rest at room temperature for 30 minutes (or refrigerate up to overnight; bring to room temp before cooking).
2. Sear (optional but recommended)
Heat a large heavy skillet or Dutch oven over medium-high heat. Add 1 tablespoon olive oil. When shimmering, brown the lamb on all sides, 3–4 minutes per side, until a deep golden crust forms. Transfer lamb to a plate.
Braising liquid and aromatics
3. Prepare aromatics
In the same Dutch oven (reduce heat to medium), add sliced onions, carrots and celery. Add a pinch of salt and cook, stirring occasionally, until softened and starting to brown, about 6–8 minutes. Stir in tomato paste and cook 1–2 minutes to remove raw flavor.
4. Deglaze and assemble
Pour in the red wine to deglaze, scraping up brown bits from the bottom with a wooden spoon. Simmer 2–3 minutes to reduce slightly. Return the seared lamb to the pot, nestling it on top of the vegetables. Add chicken or beef stock until the liquid comes about halfway up the sides of the lamb (approximately 400–500 ml depending on pot size). Add bay leaves, thyme sprigs and brown sugar.
5. Slow cook
Bring the liquid to a gentle simmer, then cover with a tight-fitting lid. Reduce heat to low and cook on the stovetop at barely-a-simmer for 3–4 hours, turning the lamb once halfway through. Alternatively, preheat oven to 150°C (300°F) and braise in the oven for 3–4 hours. The lamb is done when the internal temperature reaches about 93–96°C (200–205°F) and the meat pulls apart easily with a fork.
Finishing
6. Rest and shred
Carefully transfer the lamb to a cutting board or platter and tent loosely with foil. Let rest 15–20 minutes. Meanwhile, skim excess fat from the braising liquid with a spoon and strain the cooking liquid into a saucepan, pressing on the solids to extract juices. Reduce the strained liquid over medium-high heat until slightly thickened (5–8 minutes). Taste and adjust seasoning.
7. Finish meat and sauce
Using two forks, shred or pull the lamb into large pieces. Stir the shredded meat into the reduced sauce to coat and warm through. Stir in red wine vinegar or lemon juice and chopped parsley to brighten flavors. Taste and adjust salt and pepper.
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