Slow Cooked Lamb Shoulder With Roast Vegetables

Name: Slow Cooked Lamb Shoulder With Roast Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 kg lamb shoulder; 1 glass red wine; 500 ml chicken stock; 1 punnet mini-truss tomatoes; Roast vegetables; 1 head garlic, halved; 2 red onions, quartered; 4 potatoes, peeled and quartered; 4 zucchini, chopped; 1 eggplant, roughly chopped; some fresh thyme sprig; 2 lemons, juice only

Servings: persons

1 1/2 kg lamb shoulder
1 glass red wine
500 ml chicken stock
1 punnet mini-truss tomatoes
Roast vegetables
1 head garlic, halved
2 red onions, quartered
4 potatoes, peeled and quartered
4 zucchini, chopped
1 eggplant, roughly chopped
some fresh thyme sprig
2 lemons, juice only

1
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.
2
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.

1746

kcal

Calories

Fat

Carbs

149

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 1/2 kg lamb shoulder, 1 glass red wine, 500 ml chicken stock, 1 punnet mini-truss tomatoes, and more.

Yes, Slow Cooked Lamb Shoulder With Roast Vegetables falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!