Lamb Recipes

Slow-cooker Lamb Shoulder

Name: Slow-cooker Lamb Shoulder
Prep time: 15 min
Cook time: 17 d 19 h 15 min
Total time: 17 d 19 h 30 min
Yield: 4 servings
Ingredients: 2 brown onions, cut into thick wedges; 4 garlic cloves, roughly chopped; 1 kg (2 lb 3 oz) baby (new) potatoes, washed, unpeeled and halved; 2 cups (500 ml) beef stock; Juice of 1 lemon; 1 ⅘ kg (4–5 lb) bone-in lamb shoulder (lamb leg can also be used, see note 1 for different sizes and cooking times); 2 tsp sea salt flakes; ½ tsp cracked black pepper; 1 tbsp dried oregano; ¼ cup (60 ml) extra-virgin olive oil, plus 1 tbsp extra for drizzling; 40 g (11/2 oz) unsalted butter; 2 tbsp plain (all-purpose) flour; 1 cup (250 ml) of the reserved juices from the slow-cooker; 1 cup (250 ml) beef stock; Sea salt flakes, to taste; Cracked black pepper, to taste; Steamed greens (broccolini/tenderstem broccoli and peas pictured); Fresh oregano leaves (optional)

4 servings

portions

15 minutes

temps actif

55 years 7 months 17 day

temps total

Commencer à Cuisiner

Ingrédients

2 brown onions, cut into thick wedges

4 garlic cloves, roughly chopped

1 kg (2 lb 3 oz) baby (new) potatoes, washed, unpeeled and halved

2 cups (500 ml) beef stock

Juice of 1 lemon

1 ⅘ kg (4–5 lb) bone-in lamb shoulder (lamb leg can also be used, see note 1 for different sizes and cooking times)

2 tsp sea salt flakes

½ tsp cracked black pepper

1 tbsp dried oregano

¼ cup (60 ml) extra-virgin olive oil, plus 1 tbsp extra for drizzling

40 g (11/2 oz) unsalted butter

2 tbsp plain (all-purpose) flour

1 cup (250 ml) of the reserved juices from the slow-cooker

1 cup (250 ml) beef stock

Sea salt flakes, to taste

Cracked black pepper, to taste

Steamed greens (broccolini/tenderstem broccoli and peas pictured)

Fresh oregano leaves (optional)

Instructions

Lamb

Add the onion, garlic and potatoes to the base of a slow-cooker (needs to be a minimum of 6.5 litres/6 quarts). Pour in the stock and lemon juice.

Rub the lamb all over with the salt, pepper, dried oregano and olive oil. Place the lamb on top of the vegetables in the slow-cooker.

Cover and cook on low for 10–12 hours, or until the meat is tender and falling off the bone (see note 1).

Preheat the oven to 220°C (425°F) (200°C/400°F fan-forced).

Remove the lamb from the slow-cooker and place in a roasting pan (you can line the roasting pan with baking (parchment) paper to help with clean-up – it also presents beautifully at serving time). Reserve 1 cup (250 ml) of the juices from the slow-cooker, avoiding the fat. Pick out the potatoes from the slow-cooker and place them around the lamb (it’s okay if some break apart – they will just get extra crispy!).

Drizzle the lamb with the extra 1 tablespoon of olive oil. Bake in the oven for 20–25 minutes, or until crisp and browned.

Gravy

Add the butter to a saucepan over medium heat. Once melted, add the flour and stir for 1–2 minutes until a thick paste has formed.

Whisk in half of the reserved slow-cooker juices and, once incorporated, whisk in the remaining half, followed by the beef stock, continually whisking. Season to taste with salt and pepper.

Simmer for 4–5 minutes until thickened. Strain the gravy through a sieve and set aside in a gravy boat or small bowl.

Use tongs or two forks to shred the lamb and serve it with the potatoes, gravy and fresh oregano leaves (if using) and serve with steamed greens.

Nutrition

Taille de Portion

one-pan

Calories

728

Lipides Totaux

35.6 g

Lipides Saturés

12.2 g

Lipides Insaturés

Acides Gras Trans

0 g

Cholestérol

213.9 mg

Sodium

1655.2 mg

Glucides Totaux

36.4 g

Fibres Diététiques

5.6 g

Sucres Totaux

5 g

Protéines

64.5 g