Slow Cooked Lamb with Onions and Thyme
Delight in the comforting flavors of this slow-cooked lamb with onions and thyme, a recipe that combines hearty, fall-off-the-bone lamb shoulder with sweet caramelized onions and the aromatic fragrance of fresh thyme. Perfectly seasoned and slow-braised in a rich stock infused with garlic, bay leaves, and optional white wine, this dish is a masterclass in tender, melt-in-your-mouth meat and deeply savory sauce. With just 20 minutes of prep and a few hours in the oven, this recipe transforms simple ingredients into an impressive meal ideal for family gatherings or special occasions. Serve it with creamy mashed potatoes, roasted vegetables, or crusty bread for an irresistible dinner that’s guaranteed to impress.
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Recipe Information
Ingredients
- 1.5 kg lamb shoulder (bone-in or boneless)
- 3 large yellow onions
- 8 sprigs fresh thyme
- 4 cloves garlic
- 3 tablespoons olive oil
- 500 ml beef or lamb stock
- 125 ml dry white wine (optional)
- 2 bay leaves
- 2 teaspoons salt
- 1 teaspoon black pepper
Instructions
Preheat your oven to 150°C (300°F).
Peel and slice the onions into half-moons. Mince the garlic cloves.
Heat 2 tablespoons of olive oil in an oven-safe pot or Dutch oven over medium heat.
Season the lamb shoulder generously with 1 teaspoon of salt and 1/2 teaspoon of black pepper.
Sear the lamb in the pot for 3-4 minutes on each side until browned. Remove the lamb and set aside.
In the same pot, add the remaining 1 tablespoon of olive oil. Add the sliced onions and cook for 8-10 minutes, stirring occasionally, until they are golden and caramelized.
Add the minced garlic and cook for an additional minute, stirring constantly to prevent burning.
Deglaze the pot by adding the white wine (if using) and cooking for 2-3 minutes, scraping the bottom of the pot to release any browned bits.
Pour in the beef or lamb stock, then add the thyme sprigs and bay leaves.
Return the seared lamb to the pot, nestling it into the onion mixture so it is partially submerged in the liquid.
Cover the pot with a lid or foil and place it in the preheated oven.
Slow-cook the lamb for 4 hours, occasionally basting it with the liquid or turning it halfway through cooking.
After 4 hours, remove the pot from the oven. The lamb should be tender and pull apart easily.
Remove the thyme sprigs and bay leaves before serving.
Serve the slow-cooked lamb with your choice of sides, such as mashed potatoes, roasted vegetables, or crusty bread to soak up the flavorful sauce.
Nutrition Facts
Calories |
4509 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 345.2 g | 443% | |
| Saturated Fat | 127.8 g | 639% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 1134 mg | 378% | |
| Sodium | 6525 mg | 284% | |
| Total Carbohydrate | 59.5 g | 22% | |
| Dietary Fiber | 9.7 g | 35% | |
| Total Sugars | 21.7 g | ||
| Protein | 283.0 g | 566% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 346 mg | 27% | |
| Iron | 26.3 mg | 146% | |
| Potassium | 4795 mg | 102% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
