Slow Cooked Lamb Shoulder Garlic (Printable)

Succulent lamb shoulder braised slowly with garlic, herbs, and white wine for a flavorful, hearty meal.

# Ingredient List:

→ Lamb

01 - 1 bone-in lamb shoulder, approximately 4.4 lbs, trimmed
02 - 1 tablespoon olive oil
03 - Salt, to taste
04 - Freshly ground black pepper, to taste

→ Aromatics & Herbs

05 - 8 garlic cloves, peeled and halved
06 - 2 large onions, thickly sliced
07 - 2 carrots, cut into chunks
08 - 1 lemon, cut into wedges
09 - 6 sprigs fresh rosemary
10 - 6 sprigs fresh thyme
11 - Fresh parsley, for garnish

→ Cooking Liquid

12 - 1 cup dry white wine
13 - 1 cup low-sodium chicken or vegetable stock

# How to Make:

01 - Preheat the oven to 320°F.
02 - Pat the lamb shoulder dry with paper towels and rub thoroughly with olive oil, salt, and pepper.
03 - Make small incisions all over the lamb using a sharp knife and insert halved garlic cloves into the slits.
04 - Place sliced onions, carrots, and lemon wedges in a large roasting pan, then set the lamb shoulder on top.
05 - Scatter rosemary and thyme sprigs around and over the lamb.
06 - Pour dry white wine and low-sodium stock into the pan around the lamb, avoiding pouring directly on top.
07 - Cover the pan tightly with foil or a lid and roast for 4 hours, basting once or twice with pan juices.
08 - Remove the cover and increase oven temperature to 400°F; roast uncovered for 20–30 minutes until the lamb is browned and crisp on top.
09 - Remove the lamb from the oven and rest loosely covered with foil for 20 minutes.
10 - Slice or shred the lamb, garnish with fresh parsley, and serve with pan juices and vegetables.

# Expert Tips:

01 -
  • The lamb becomes impossibly tender while the garlic turns sweet and mellow, almost like a gentle whisper through the meat.
  • You mostly just let the oven do the work, which means you can actually relax instead of hovering over the stove.
  • It feels elegant enough for guests but tastes like the kind of food that makes people close their eyes when they eat.
02 -
  • Don't skip the resting period or you'll lose half the juices to your cutting board. I learned this the hard way.
  • The garlic pockets need to be deep enough that the cloves won't fall out during cooking, but not so aggressive that you're cutting through the entire shoulder.
  • The final uncovered roasting is what separates this from just stewed meat; it gives you texture and caramelization that changes everything.
03 -
  • If your pan doesn't have a lid, heavy-duty foil sealed tightly around the edges works just as well and sometimes even better.
  • Don't feel pressured to baste constantly; even once or twice is enough to keep everything moist and turning golden.
  • A meat thermometer inserted into the thickest part (away from bone) should read 75°C (167°F) for medium-done lamb that's still tender and slightly pink.

Return