Slow Cooked Portuguese Lamb
Indulge in the rustic flavors of Portugal with this Slow Cooked Portuguese Lamb recipe, a comforting dish that brings tender, fall-off-the-bone lamb shoulder to your table. Slow-cooked to perfection with aromatic garlic, sweet onions, and a medley of warm spices like paprika, cumin, and oregano, this dish is infused with depth and character. Baby potatoes and chunky carrots soak up the rich broth, enhanced with white wine and savory chicken or lamb stock, creating a complete one-pot meal. With just 20 minutes of prep time and the rest left to your slow cooker, this hearty, flavorsome dish is perfect for family gatherings or cozy meals served with fresh parsley for a vibrant touch. Explore the essence of Portuguese cuisine with this simple yet elegant recipe!
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Recipe Information
Ingredients
- 1.5 kg lamb shoulder (bone-in)
- 3 tablespoons olive oil
- 6 garlic cloves, minced
- 1 large onion, finely chopped
- 250 ml white wine
- 250 ml chicken or lamb stock
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 2 bay leaves
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper, freshly ground
- 500 g baby potatoes
- 4 medium carrots, cut into chunks
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Preheat a large heavy-bottomed skillet over medium-high heat. Add 2 tablespoons of olive oil.
Season the lamb shoulder on both sides with salt and pepper.
Sear the lamb in the hot skillet for 4-5 minutes on each side until golden brown. Remove and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil. Add the minced garlic and chopped onion, and sauté for 3-4 minutes until fragrant and softened.
Deglaze the skillet with white wine, scraping the browned bits from the bottom of the pan. Simmer for 2-3 minutes.
Transfer the lamb shoulder to your slow cooker. Pour the sautéed onion and garlic mixture over the lamb.
Add the chicken or lamb stock, paprika, cumin, oregano, bay leaves, and a bit more salt and pepper to the slow cooker. Stir gently to combine.
Arrange the baby potatoes and carrot chunks around the lamb in the slow cooker, ensuring they're partially submerged in the liquid.
Cover and cook on low for 6-8 hours or on high for 4-5 hours, until the lamb is tender and falling off the bone.
Remove the lamb from the slow cooker and let it rest for 10 minutes before shredding or slicing.
Taste the broth and adjust seasoning if needed.
Serve the lamb with the cooked potatoes and carrots, spooning the flavorful broth over the top. Garnish with freshly chopped parsley before serving.
Nutrition Facts
Calories |
4947 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 343.1 g | 440% | |
| Saturated Fat | 126.0 g | 630% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1130 mg | 377% | |
| Sodium | 4137 mg | 180% | |
| Total Carbohydrate | 145.8 g | 53% | |
| Dietary Fiber | 23.9 g | 85% | |
| Total Sugars | 25.4 g | ||
| Protein | 290.6 g | 581% | |
| Vitamin D | 2.6 mcg | 13% | |
| Calcium | 528 mg | 41% | |
| Iron | 35.5 mg | 197% | |
| Potassium | 8008 mg | 170% | |
*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.
