Indulge in the succulent flavors of slow cooker lamb shoulder, a tender and flavorful dish that’s perfect for any occasion. This recipe brings out the rich, savory taste of lamb, enhanced by aromatic herbs and spices, making it a family favorite for weeknight dinners or special gatherings.
Why You’ll Love This Slow Cooker Lamb
- Effortless preparation: The slow cooker does all the work, giving you more free time.
- Melt-in-your-mouth texture: The slow cooking process ensures the lamb is incredibly tender.
- Versatile: Perfect for a hearty dinner or as a show-stopping main for a special occasion.
- Rich, flavorful: Infused with aromatic herbs and spices for a delicious taste experience.
Ingredients You’ll Need
- 3-4 lb (1.5-2 kg) lamb shoulder
- 2 tablespoons olive oil
- 1 large onion, sliced
- 4 garlic cloves, minced
- 1 tablespoon tomato paste
- 1 cup beef or chicken broth
- 1 cup red wine
- 2 tablespoons Worcestershire sauce
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- Salt and pepper to taste
Instructions
- Heat the olive oil in a large skillet over medium-high heat.
- Season the lamb shoulder with salt and pepper, then brown it on all sides in the skillet. Transfer the lamb to the slow cooker.
- In the same skillet, add the sliced onion and minced garlic. Cook until softened, about 3 minutes.
- Stir in the tomato paste, then add the broth, red wine, and Worcestershire sauce. Bring to a simmer.
- Pour the mixture over the lamb into the slow cooker. Add the rosemary and thyme sprigs.
- Cover and cook on low for 8-10 hours, or until the lamb is tender and easily pulls apart with a fork.
- Remove the lamb from the slow cooker and let it rest for a few minutes before shredding or slicing.
Serving Suggestions
- Serve the lamb over mashed potatoes or polenta for a comforting meal.
- Pair with a side of roasted vegetables or a fresh green salad.
- Use leftovers for lamb sandwiches or tacos.
How to Store Slow Cooker Lamb
- Refrigerate: Store in an airtight container in the refrigerator for up to 3 days.
- Freeze: Place in a freezer-safe container and freeze for up to 3 months. Thaw in the refrigerator before reheating.
Additional Tips
- For a thicker sauce, transfer the cooking liquid to a saucepan and simmer until reduced to your desired consistency.
- Substitute beef broth with chicken broth if preferred.
- Add root vegetables like carrots and parsnips to the slow cooker for a complete one-pot meal.
Slow Cooker Lamb Shoulder
Course: Main CourseCuisine: MediterraneanDifficulty: EasyServings
6-8
servingsPrep time
20
minutesCooking time
8
hours20
minutesCalories
450
kcalIngredients
3-4 lb (1.5-2 kg) lamb shoulder
2 tablespoons olive oil
1 large onion, sliced
4 garlic cloves, minced
1 tablespoon tomato paste
1 cup beef or chicken broth
1 cup red wine
2 tablespoons Worcestershire sauce
2 sprigs fresh rosemary
2 sprigs fresh thyme
Salt and pepper to taste
Directions
- Heat the olive oil in a large skillet over medium-high heat.
- Season the lamb shoulder with salt and pepper, then brown it on all sides in the skillet. Transfer the lamb to the slow cooker.
- In the same skillet, add the sliced onion and minced garlic. Cook until softened, about 3 minutes.
- Stir in the tomato paste, then add the broth, red wine, and Worcestershire sauce. Bring to a simmer.
- Pour the mixture over the lamb into the slow cooker. Add the rosemary and thyme sprigs.
- Cover and cook on low for 8-10 hours, or until the lamb is tender and easily pulls apart with a fork.
- Remove the lamb from the slow cooker and let it rest for a few minutes before shredding or slicing.
