Best Slow Cooked Lamb Shoulder Recipes

SPANISH-STYLE SLOW-COOKED LAMB SHOULDER & BEANS

Steps:

• To make the spice mix, combine all of the ingredients together with a large pinch of salt. Slash the lamb shoulder all over with a sharp knife and rub in. If you have the time, marinate for up to 24 hrs, but this is not essential.
• Heat the oven to 150C/130C fan/gas 2. Heat the oil in a large flameproof casserole dish or roasting tin over a medium-high heat, add the onions, carrots and garlic and sizzle for 5 mins until the onions and carrots are softened. Pour over the stock, then bring to the boil. Nestle the lamb in the pan and cover, then transfer to the oven and roast for 2 hrs.
• Uncover and transfer the lamb to a plate using tongs. Stir the beans, peppers and olives through the stock in the pan, sit the lamb back on top and return to the oven, uncovered, for 1 hr 30 mins until the lamb is cooked through. Transfer the lamb to a board and shred using two forks. Stir the parsley through the braised beans before serving.

SLOW COOKED LAMB SHOULDER WEBER RECIPE - (4.3/5)

Steps:

• Method: 1. Wash the lamb shoulder and pat dry with kitchen towel. Make deep slashes about one inch in several areas over the joint so that you can rub the marinade into the meat. Place the lamb into a non-reactive casserole, ideally an enamelled cast iron pan. 2. In a spice grinder, grind the bay leaves, garlic powder, wild oregano, thyme, fennel seeds and black peppercorns until everything is a fine powder. Combine this with the red wine vinegar and macadamia oil. 3. Salt the lamb well, then pour the marinade over the meat, making sure you rub the marinade into the slashes. Cover the casserole in a sheet of foil, then place the lid over it tightly. 4. Leave the lamb shoulder in the marinade in the fridge overnight. 5. The next day preheat the oven to 125˚C (approximately 250˚F). Cook the lamb for 8 hours covered in the casserole pan, then remove the lid and foil. Turn the oven up to 200˚C (approximately 390˚F) and cook the lamb for a further 60 minutes, basting every 15 minutes. This will reduce the juices and caramelise the meat.

SLOW COOKED LAMB SHOULDER WITH ROAST VEGETABLES

Steps:

• Season lamb shoulder with sea salt and freshly ground black pepper. Heat 2 tbsp of oil in a large pan over high heat and cook lamb for 5 minutes, turning once, until browned. Transfer to a large roasting tin. Meanwhile, deglaze pan with red wine and stock then pour over lamb in roasting tin. Cook in a preheated oven at 220C for 20 minutes then reduce heat to 160C and cook for 3-4 hours until tender, basting occasionally and adding the truss tomatoes during the last 30 minutes of cooking.
• For roast vegetables, combine ingredients in a bowl with remaining olive oil and season with sea salt and freshly ground black pepper. Place in another roasting tin and pour 1 cup water over. Roast in the oven for the last 2 hours while lamb shoulder is cooking. Serve lamb with truss tomatoes and roast vegetables on platters or plates.

DOUFEU SLOW COOKED SHOULDER OR LEG OF LAMB

Steps:

• Thouroughly season the meat with salt and pepper.
• Heat a very small amount of oil in the base of the Doufeu and use this to seal the meat.
• Put half the rosemary and garlic cloves in the base of the Doufeu, add the meat and put the rest of the rosemary and garlic on top. Pour over the wine and place the carrot and celery on either side of the meat.
• Put the lid on the Doufeu and fill the reservoir with water or ice. You should not need to refill the reservoir, if you do, you have the ring on too high a heat.
• After ten or so minutes, turn the heat down to its lowest setting and leave to cook for at least four hours.
• Once cooked to your satisfaction, remove the meat and other ingredients from the Doufeu. Strain the rich liquid from the bottom of the Doufeu and use to make your delicious gravy.
• The lamb is best served with mashed potatoes and veg of your choice.

SLOW COOKED LAMB SHOULDER WITH TOMATOES AND CANNELLINI BEANS

Steps:

• Preheat the oven to 180C Sear the lamb over high heat then place in a large heavy casserole pan Add the remaining ingredients, except the cannellini beans, cover, and put into the oven. Cook for 2 - 3 hours minimum. Check for seasoning occasionally, and add additional water if required. Add the cannellinni beans 30 mins before you are ready to serve. Plate in rimmed bowls, sprinkle with some of the fresh herbs and a drizzle of olive oil. Serve with crusty bread

SLOW-COOKED SHOULDER OF LAMB WITH ROASTED VEGGIES

Steps:

• Preheat oven to 200°C (400°F).
• Rub leg with oil, salt and pepper.
• Put into roasting tray.
• Using a sharp knife make small incisions all over the lamb and poke rosemary leaves and quartered garlic cloves inches.
• Add rest of garlic cloves, onions, carrots, celery, leeks and fresh tomatoes to the tray.
• Tuck remaining herbs under the meat.
• Pour tinned tomatoes over the top, followed by the wine.
• Cover tray tightly with double layer of foil.
• Put into oven, turning down temperature to 170°C (300°F).
• Cook 3.5 to 4 hours.

SLOW COOKED LAMB SHOULDER RECIPE - (4/5)

Steps:

• Turn slow cooker to low heat. Rinse lamb shoulder under cold water, and place into the crock pot. Sprinkle cracked black pepper over the shoulder to season. Top shoulder with chopped onion, and un-peeled cloves of garlic, being sure to tuck some of the onion under the lamb. Pour stock over the lamb. Place the fresh herbs on top, cover with the lid, and cook on low for 6-8 hours.