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Savory Pot Lamb Shoulder for the Home Cook

Pot Lamb Shoulder made approachable with clear cues, pantry staples, and flexible swaps.
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Ingredients Method

Ingredients
  

  • 4 pounds lamb shoulder
  • 2 tablespoons olive oil
  • 1 large onion chopped
  • 4 cloves garlic minced
  • 3 carrots chopped
  • 2 cups vegetable or chicken broth
  • 1 cup red wine
  • 1 tablespoon fresh rosemary chopped
  • 1 tablespoon fresh thyme chopped
  • Salt and pepper to taste

Method
 

  1. Preheat your oven to 325°F (160°C).
  2. Season the lamb shoulder generously with salt and pepper.
  3. Heat olive oil in a large Dutch oven over medium-high heat.
  4. Sear the lamb shoulder on all sides until browned, about 4-5 minutes per side.
  5. Remove the lamb from the pot and set aside.
  6. Add chopped onion and garlic to the pot, cooking until the onion is translucent.
  7. Add carrots and cook for another 5 minutes, stirring occasionally.
  8. Pour in the red wine, scraping the bottom of the pot to deglaze.
  9. Add broth, rosemary, thyme, and bring to a simmer.
  10. Return the lamb to the pot, cover, and transfer to the oven.
  11. Cook for 3-4 hours, or until the lamb is tender and pulls apart easily.
  12. Remove from the oven and let rest before serving.