Slowed Cooked Lamb
Indulge in the ultimate comfort food with this Slow Cooked Lamb recipe, a show-stopping centerpiece perfect for cozy family dinners or special gatherings. Featuring tender, fall-apart bone-in lamb shoulder or leg, this dish is slow-braised in a rich, aromatic mixture of garlic, rosemary, thyme, red wine, and beef stock, ensuring every bite bursts with deep, savory flavors. Caramelized onions, carrots, and celery add a hearty base, while a gentle oven roast at 150°C (300°F) over five hours guarantees melt-in-your-mouth perfection. With minimal prep time and maximum flavor payoff, this recipe is a must-try for anyone seeking an effortless yet impressive meal. Serve it alongside creamy mashed potatoes or crusty bread to soak up the luxurious sauce, and watch it become a new favorite at your table!
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Recipe Information
Ingredients
- 2.5 kg bone-in lamb shoulder or leg
- 3 tablespoons olive oil
- 5 garlic cloves, minced
- 4 fresh rosemary sprigs
- 4 fresh thyme sprigs
- 2 onions, sliced
- 3 carrots, chopped
- 2 celery stalks, chopped
- 500 ml beef stock
- 300 ml dry red wine
- 2 tablespoons tomato paste
- 2 bay leaves
- 2 teaspoons salt
- 1 teaspoon black pepper, freshly ground
Instructions
Preheat your oven to 150°C (300°F).
Rub the lamb shoulder or leg with 1 tablespoon of olive oil, then season with salt and black pepper.
Heat 2 tablespoons of olive oil in a large oven-safe pot or Dutch oven over medium-high heat. Sear the lamb on all sides until browned, about 3-4 minutes per side. Remove the lamb and set it aside.
In the same pot, add the sliced onions, carrots, and celery. Sauté for 5-6 minutes until softened and slightly caramelized.
Add the minced garlic, rosemary, and thyme to the pot. Stir and cook for 1-2 minutes until fragrant.
Push the vegetables to the sides of the pot, then add the tomato paste to the center. Stir it into the mixture and cook for another minute.
Deglaze the pot by pouring in the red wine, scraping up any flavorful browned bits from the bottom with a wooden spoon. Let the wine simmer for 2-3 minutes to reduce slightly.
Add the beef stock, bay leaves, salt, and black pepper to the pot. Stir to combine.
Return the seared lamb to the pot, nestling it into the liquid and vegetables. Ensure the liquid covers about two-thirds of the lamb. Add more stock if needed.
Cover the pot with a lid and transfer it to the preheated oven. Let the lamb cook for 5 hours, basting it with the juices every hour.
After 5 hours, the lamb should be tender and fall apart easily. Remove it from the oven and let it rest for 15 minutes before carving.
Serve the lamb with the vegetables and spoon over the rich, flavorful sauce. Enjoy with mashed potatoes, rice, or crusty bread.
Nutrition Facts
Calories |
7217 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 544.7 g | 698% | |
| Saturated Fat | 207.5 g | 1038% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 1875 mg | 625% | |
| Sodium | 8769 mg | 381% | |
| Total Carbohydrate | 76.8 g | 28% | |
| Dietary Fiber | 18.6 g | 66% | |
| Total Sugars | 32.2 g | ||
| Protein | 465.4 g | 931% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 602 mg | 46% | |
| Iron | 44.0 mg | 244% | |
| Potassium | 9128 mg | 194% | |
*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.
