One-pot slow cooked lamb shoulder
User Reviews
4.3
36 reviews
Good
-
Prep Time
13 mins
-
Cook Time
2 hrs 13 mins
-
Total Time
3 hrs 3 mins
-
Servings
4
-
Calories
614 kcal
-
Course
Main Course
-
Cuisine
Greek
One-pot slow cooked lamb shoulder
Report
This one-pot slow cooked lamb shoulder with tomatoes, olives and anchovies is cooked low and slow until the lamb falls apart at the touch of a fork. Shred the lamb and mix with the delicious tomato-based sauce before serving.
Share:
Ingredients
- 3 tbsp olive oil
- 1.8 kg | 4lb bone-in lamb shoulder
- 2 onions finely diced
- 4 large garlic cloves minced
- 1 red bell pepper sliced
- handful black olives
- 1 tbsp anchovy paste
- 400 g | 14oz tinned chopped tomatoes
- 350 ml | 1 1/4 cup white wine
- 2 tbsp lemon juice
- 1 tbsp sugar or honey
- 2 tsp dried thyme or thyme sprigs
- 2 bay leaves
- pinch red chilli flakes
- Salt and pepper to season
Add to Shopping List
Instructions
- Preheat the oven to 160°C (325°F).
- Heat the oil in a large (lidded) ovenproof casserole dish.
- Season the lamb with plenty of salt and pepper. Brown the lamb for 3-4 minutes per side until nicely coloured. Transfer to plate and set aside.
- Add the onions and a little more oil if the pan is too dry. Cook over low heat for 5-7 minutes.
- Add the garlic, pepper and anchovy paste and cook for another couple of minutes.
- Stir in the tomatoes, wine, lemon juice, sugar, thyme and bay leaves. Bring to a simmer.
- Add the lamb and cover casserole. Cook in the oven for 2 hours.
- Remove the lid and cook for another 30 minutes, until the sauce has thickened.
- Remove from the oven and leave to cool for 10 minutes.
- Transfer the lamb to a platter and shred using two forks. Discard any fat and the bones.
- Remove the bay leaves from the sauce. Mix the shredded lamb with the sauce and check the seasoning.
- Serve over couscous or with potatoes.
Notes
- Since both the olives and anchovy paste can be quite salty, I haven't added any extra salt to the sauce. Taste and season once cooking is done.
- SLOW COOKER INSTRUCTIONS
- Cook in a 4.5L slow cooker: follow the recipe cooking for 9 hours on low setting. Cook the sauce for a further 30 minutes with the lid off if it needs thickening.
- INSTANT POT INSTRUCTIONS
- Cook in a 6L pressure cooker: use diced lamb and 1 cup wine. Sauté the meat in the pressure cooker. Transfer to a plate and continue with the recipe, cooking for 20 mins on high pressure. Allow for a 10 minute NPR and then release remaining pressure manually.
Nutrition Information
Show Details
Calories
614kcal
(31%)
Carbohydrates
22g
(7%)
Protein
60g
(120%)
Fat
24g
(37%)
Saturated Fat
7g
(35%)
Cholesterol
185mg
(62%)
Sodium
501mg
(21%)
Potassium
1241mg
(35%)
Fiber
3g
(12%)
Sugar
11g
(22%)
Vitamin A
1065IU
(21%)
Vitamin C
55.4mg
(62%)
Calcium
110mg
(11%)
Iron
7.2mg
(40%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 614 kcal
% Daily Value*
| Calories | 614kcal | 31% |
| Carbohydrates | 22g | 7% |
| Protein | 60g | 120% |
| Fat | 24g | 37% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 185mg | 62% |
| Sodium | 501mg | 21% |
| Potassium | 1241mg | 26% |
| Fiber | 3g | 12% |
| Sugar | 11g | 22% |
| Vitamin A | 1065IU | 21% |
| Vitamin C | 55.4mg | 62% |
| Calcium | 110mg | 11% |
| Iron | 7.2mg | 40% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.3
36 reviews
Good
Other Recipes
You'll Also Love
