Slow Cooked Lamb with Rosemary and Garlic
Indulge in the rich, comforting flavors of **Slow Cooked Lamb with Rosemary and Garlic**, a hearty dish that transforms a tender 1.5kg lamb shoulder into melt-in-your-mouth perfection. Infused with the earthy aroma of fresh rosemary and the warmth of garlic, this recipe is slow-cooked for five hours, allowing the lamb to absorb the deep flavors of red wine, savory beef stock, and a medley of sautéed vegetables like carrots, onions, and celery. Perfect for a cozy dinner or a special gathering, this dish is simple to prepare yet impressively elegant. Serve it with rustic sides or crusty bread to soak up the luscious, herbaceous broth. This recipe is a must-try for lovers of slow-cooked comfort food and seasonal cooking. Keywords: slow-cooked lamb, rosemary and garlic lamb, braised lamb recipe, rich lamb stew, comfort food ideas.
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Recipe Information
Ingredients
- 1.5 kg lamb shoulder
- 2 tbsp olive oil
- 6 pieces garlic cloves
- 4 sprigs fresh rosemary
- 2 medium onions
- 3 medium carrots
- 2 pieces celery stalks
- 250 ml red wine
- 500 ml beef stock
- 1 tsp salt
- 1 tsp black pepper
Instructions
Preheat your oven to 160°C (320°F).
Peel and crush the garlic cloves. Set aside.
In a large ovenproof casserole dish, heat the olive oil over medium-high heat.
Season the lamb shoulder generously with salt and black pepper.
Brown the lamb shoulder in the casserole dish on all sides, then remove and set aside.
Chop the onions, carrots, and celery stalks into chunky pieces.
Add the chopped vegetables to the casserole dish and sauté for 5-7 minutes until they begin to soften.
Stir in the crushed garlic and cook for an additional 2 minutes.
Pour in the red wine, scraping up any browned bits from the bottom of the dish.
Return the lamb shoulder to the dish. Tuck the rosemary sprigs around the lamb.
Pour the beef stock over the lamb, ensuring it is mostly submerged.
Cover the casserole dish with a tight-fitting lid or foil.
Place the dish in the preheated oven and cook for approximately 5 hours, or until the lamb is tender and falling off the bone.
Once cooked, remove the dish from the oven and let it rest for about 10 minutes before serving.
Serve the lamb with the braised vegetables and a spoonful of the rich, flavorful broth.
Nutrition Facts
Calories |
4897 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 347.7 g | 446% | |
| Saturated Fat | 146.3 g | 732% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 1500 mg | 500% | |
| Sodium | 5753 mg | 250% | |
| Total Carbohydrate | 54.9 g | 20% | |
| Dietary Fiber | 12.1 g | 43% | |
| Total Sugars | 25.1 g | ||
| Protein | 329.3 g | 659% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 499 mg | 38% | |
| Iron | 29.6 mg | 164% | |
| Potassium | 5982 mg | 127% | |
*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.
