Slow roasted lamb shoulder

Slow roasted lamb shoulder
Another mouth-watering recipe from Arbour's Spring tasting menu - you need some patience to achieve the amazing flavours that come with slow-cooking a lamb shoulder, but prep only takes 20 minutes so you can let the oven do most of the work.
Icon_cookingtime_grey Created with Sketch. 6 hours
Icon_apron_grey Created with Sketch. Medium
Icon_cloche_grey Created with Sketch. Serves 6-8
Slow roasted lamb shoulder

Ingredients

  • 2kg lamb shoulder - bone in
  • 2 celery stalks - roughly chopped
  • 2 large carrots - roughly chopped
  • 1 large white onion - roughly chopped
  • 100ml white wine
  • 2 sprigs rosemary
  • 2 bay leaves
  • 2 garlic cloves - peeled and crushed
  • 500ml vegetable stock
  • Pinch salt and pepper

How to make

  1. Pre-heat the oven to 150c
  2. Heat an oven proof pan (large enough to fit the whole shoulder) until searing hot
  3. Salt the lamb shoulder on all sides, and sear in the pan until brown all over - remove from the pan and set aside
  4. Turn the heat down slightly and add the vegetables, bay leaves, rosemary and a big pinch of salt and pepper
  5. Cook down for around 10 minutes, browning the vegetables
  6. Add the white wine and reduce by half and then pour in the vegetable stock
  7. Place the lamb shoulder back in the pan and wrap with aluminium foil
  8. Put the pan in the oven and slow roast for around 6 hours, until the meat easily pulls away from the bone with a fork
  9. Remove the lamb from the pan, and discard cooked vegetables and herbs

Serve with your choice of sides - we love to eat this with buttered new potatoes and honey glazed carrots and parsnips

If you want to make a gravy

  1. Don't discard the vegetables and herbs, after removing the lamb, pour off most of the cooking fat and put the pan back on the hob
  2. When the pan is hot, add a glug of white wine and scrape all the lovely, caramelised cooked bits off the bottom of the pan
  3. Add a couple of tablespoons of plain flour and stir to coat the contents of the pan, and cook for a minute or two
  4. Pour in another 500ml of vegetable or chicken stock and stir, cook out for around 5-10 minutes until reduced.
  5. Over another pan, pour the gravy through a sieve, squeezing every last drop of the sauce out of the vegetables and herbs
  6. Put the pan on the hob, season the gravy and keep warm until ready to serve. You could reduce the sauce further depending on how thick you like your gravy

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