Slow Cooker Lamb Shoulder

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

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Instructions

1. Heat the olive oil in a large skillet over medium-high heat.
2. Season the lamb shoulder with salt and pepper, then brown it on all sides in the skillet. Transfer the lamb to the slow cooker.
3. In the same skillet, add the sliced onion and minced garlic. Cook until softened, about 3 minutes.
4. Stir in the tomato paste, then add the broth, red wine, and Worcestershire sauce. Bring to a simmer.
5. Pour the mixture over the lamb into the slow cooker. Add the rosemary and thyme sprigs.
6. Cover and cook on low for 8-10 hours, or until the lamb is tender and easily pulls apart with a fork.
7. 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

Recipe by Rose HernandezCourse: Main CourseCuisine: MediterraneanDifficulty: Easy

Servings

6-8

servings

Prep time

20

minutes

Cooking time

8

hours 

20

minutes

Calories

450

kcal

Ingredients

• 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.

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