Slow-Cooker Lamb Shoulder with Red Wine Gravy

Name: Slow-Cooker Lamb Shoulder with Red Wine Gravy
Prep time: 15 min
Cook time: 495 min
Total time: 510 min
Yield: 6
Ingredients: 1 whole lamb shoulder approx 2.5 kg; 2 tsp vegetable or sunflower oil; 200 ml red wine; 300 ml lamb, chicken or vegetable stock; 2 carrots, roughly chopped; 2 onions quartered; 2 sticks celery roughly chopped; 2 bay leaves; 3 sprigs a few rosemary sprigs; 4 sprigs a few thyme sprigs; 1 serving potatoes and seasonal greens, to serve

This melt-in-your-mouth slow-cooker lamb shoulder is the ultimate stress-free Sunday roast. Braised slowly with red wine, root vegetables, and fresh herbs, the meat becomes incredibly tender and creates a naturally rich, savory gravy.

Servings6 Portions

Prep Time15 Mins

Cook Time495 Mins

Difficulty

Easy

Ingredients

whole lamb shoulder approx 2.5 kg
1
vegetable or sunflower oil
2 tsp
red wine
200 ml
lamb, chicken or vegetable stock
300 ml
carrots, roughly chopped
2
onions quartered
2
sticks celery roughly chopped
2
bay leaves
2
a few rosemary sprigs
3 sprigs
a few thyme sprigs
4 sprigs
potatoes and seasonal greens, to serve
1 serving

Step-by-Step Instructions

Pat the lamb shoulder dry with kitchen paper. Rub the joint all over with oil and season generously with salt and freshly ground black pepper. Heat a large frying pan over medium-high heat and brown the lamb on all sides until deeply golden, which should take about 10–12 minutes.

Remove the lamb from the pan and set it aside. Pour the red wine into the hot frying pan, scraping up any browned bits from the bottom, and simmer for 1–2 minutes to allow the alcohol to evaporate. Turn off the heat.

Place the chopped carrots, onions, celery, bay leaves, rosemary, and thyme into the base of your slow cooker. Lay the seared lamb on top of the vegetables, then pour over the wine from the pan and the stock. Cover and cook on High for 6 hours or on Low for 8 hours. If possible, turn the lamb over halfway through the cooking time.

Once cooked, carefully remove the lamb and let it rest on a warm plate. Strain the cooking liquid through a sieve into a jug or saucepan, discarding the herbs. You can serve the softened vegetables with the meal or discard them. To make a thick gravy, simmer the strained liquid in a saucepan and whisk in a little cornflour mixed with water until thickened.