Slow Cooked Lamb Shoulder Garlic (Printable)

Tender lamb shoulder infused with garlic and herbs, slow cooked for rich Mediterranean flavors and a comforting finish.

# What You'll Need:

→ Lamb

01 - 1 bone-in lamb shoulder, approx. 4.5 pounds
02 - 2 tablespoons olive oil
03 - Salt, to taste
04 - Freshly ground black pepper, to taste

→ Aromatics

05 - 8 garlic cloves, peeled and halved
06 - 2 large onions, sliced
07 - 4 sprigs fresh rosemary
08 - 4 sprigs fresh thyme
09 - 2 bay leaves

→ Liquids

10 - 1 cup dry white wine
11 - 1 cup low-sodium chicken or beef stock

→ Vegetables (optional for serving)

12 - 4 large carrots, cut into chunks
13 - 3 parsnips, cut into chunks
14 - 2.2 pounds baby potatoes, halved

# How To Make It:

01 - Preheat the oven to 320 degrees Fahrenheit.
02 - Pat the lamb shoulder dry and rub all sides with olive oil, salt, and black pepper.
03 - Make small incisions all over the lamb using a sharp knife and insert halved garlic cloves into each cut.
04 - Place sliced onions evenly in a large roasting pan, set the lamb on top, and scatter rosemary, thyme, and bay leaves around it.
05 - Pour the white wine and stock into the pan around the lamb without pouring directly on top.
06 - Cover the pan securely with a lid or heavy-duty foil and roast in the oven for 4 hours.
07 - After 2 hours of cooking, tuck carrots, parsnips, and potatoes around the lamb in the pan.
08 - Remove the cover, increase the oven temperature to 400 degrees Fahrenheit, and roast uncovered for 30 minutes to develop a golden crust.
09 - Transfer the lamb to a platter and allow it to rest for 15 minutes before carving.
10 - Skim excess fat from the pan juices and serve the lamb with the roasted vegetables and pan sauce.

# Tips from dashanddishes:

01 -
  • The garlic becomes sweet and soft, almost like a spread you can mash into the meat.
  • Minimal effort once its in the oven, just patience and the occasional peek under the foil.
  • The pan juices turn into a sauce so rich you will want to soak bread in it.
02 -
  • Do not pour liquid directly over the lamb or the skin will not crisp in the final roast.
  • If the pan starts to dry out during the long cook, add a splash of water or stock to keep things from scorching.
  • Let the lamb rest, cutting too soon means all the juice runs onto the board instead of staying in the meat.
03 -
  • Save the leftover pan sauce and freeze it, it makes an incredible base for stews or gravy later.
  • If your oven runs hot, check the lamb after three and a half hours, you want tender not falling apart into shreds.
  • Press the garlic into the fattiest parts of the shoulder, it bastes itself as it renders.

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