Lamb Shoulder in the Slow Cooker
User Reviews
4.6
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Prep Time
15 mins
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Cook Time
5 hrs
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Total Time
5 hrs 15 mins
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Servings
6 people
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Calories
529 kcal
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Course
Main Course
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Cuisine
American
Lamb Shoulder in the Slow Cooker
Description
The lamb shoulder is trimmed of excess fat and rubbed with seasoning before being studded with garlic and optionally rosemary or anchovy fillets inserted into deep slits. The lamb rests atop chunks of carrots and onions in the slow cooker. Red wine and lamb or chicken stock are added around it, not poured directly over the meat to keep the seasoning intact during cooking.
Cooking slowly allows the meat to become very soft and easy to pull apart, absorbing aromatic flavors from the herbs, wine, and stock. The vegetables contribute sweetness and body to the juices released. After cooking, the pot drippings are thickened with a cornstarch slurry and adjusted with salt and pepper to make a smooth gravy to accompany the lamb.
This dish can be served as a hearty main course alongside vegetables or potatoes that can soak up the gravy. The slow cooker method frees hands for other preparation, making it suitable for planning meals ahead.
Cooking times vary depending on the slow cooker type and material; consulting the manual and testing doneness by tenderness is recommended. The lamb is ready when it can be pulled apart easily with a fork, indicating adequate slow cooking.
Ingredients
Lamb:
- 4.5 lbs lamb shoulder 2 kg
- sea salt fine
- ground black pepper fine
- 1 teaspoon rosemary dried
- 2 carrot
- 1 onion large
- 4-5 garlic cloves
- rosemary optional (Note 1, or 3-4 anchovy fillets
- 1 cup red wine 250 ml/ 8.5 fl. oz/, dry
- 1⅓ cups lamb stock 300 ml/ 10 fl. oz/, or chicken stock
Gravy:
- pot drippings
- 3 tablespoons corn starch
- 3-4 tablespoons water cold
- sea salt fine, to taste
- black pepper fine, to taste
Instructions
Lamb:
- Prepare vegetables: Peel and cut the carrots and the onions into chunks and place them in the crock pot. Add sea salt and pepper. 2 carrots + 1 onion + ½ teaspoon + ¼ teaspoon pepper
- Prepare lamb: If the shoulder doesn’t fit in the slow cooker, you will have to divide it at the joint. Trim all excess fat from meat, I do trim a lot of it, and I also remove the thick layer of fat on top. Rub well with salt, pepper, and dried rosemary. If using fresh rosemary, leave out the dried one.4.5 lbs/ 2 kg lamb shoulder + salt + pepper + 1 teaspoon rosemary
- Make deep slits into the lamb using a sharp thin knife; take care not to pierce all the way through the meat. Stuff the holes with slivers of garlic. If using rosemary or anchovies, cut them into tiny bits and use them to fill the cavities as well.4-5 garlic cloves + a few rosemary sprigs OR 4-5 anchovy fillets
- Arrange the meat in the cooker over the veggies. Pour the wine and the stock around the meat, but not on top of it.1 cup/ 250 ml wine + 1⅓ cup/ 300 ml stock
- Slow cook for 5 hours on high and for 7-8 hours on low. (Note 2). You should be able to easily pull apart the meat with a fork.
- Let rest for a while you make the gravy, covered loosely with foil.
Gravy:
- Remove as much fat from the drippings as possible (See tips).
- Pour the gravy into a saucepan and bring to a gentle boil.
- Thicken gravy: Mix the cornstarch with a few tablespoons of cold water, enough to obtain a thick yet pourable paste. Slowly whisk the slurry into the gravy. Let simmer for half a minute or so, then turn off the heat. Adjust the seasoning if necessary.3 tablespoon cornstarch + 3-4 tablespoon cold water
Notes
- Fresh rosemary or anchovy fillets can be used alternatively in the garlic slits; use fresh rosemary only if omitting dried rosemary rub.
- Trim excess fat to prevent overly greasy results; remove the thick fat layer on top before cooking.
- Cooking times vary by slow cooker model and material; ceramic pots generally heat more slowly than metal ones.
- Check tenderness to confirm doneness — the lamb should pull apart easily with a fork.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 529 kcal
% Daily Value*
| Serving | 1/6 of the dish | |
| Calories | 529kcal | 26% |
| Carbohydrates | 11g | 4% |
| Protein | 69g | 138% |
| Fat | 18g | 28% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 9g | 53% |
| Cholesterol | 215mg | 72% |
| Sodium | 667mg | 28% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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