Slow Cooked Lamb Shoulder Garlic Herbs (Print View)

Meltingly tender lamb shoulder slow-roasted with garlic, fresh herbs, and vegetables for an impressive Mediterranean main dish.

# What You'll Need:

→ Lamb

01 - 1 bone-in lamb shoulder (about 5.5 lb)
02 - 1 tablespoon olive oil
03 - Salt and freshly ground black pepper, to taste

→ Herb & Garlic Paste

04 - 6 cloves garlic, peeled
05 - 2 tablespoons fresh rosemary leaves
06 - 2 tablespoons fresh thyme leaves
07 - 1 tablespoon fresh oregano leaves (or 1 teaspoon dried)
08 - Zest of 1 lemon
09 - 2 tablespoons olive oil

→ Vegetables & Aromatics

10 - 2 large onions, thickly sliced
11 - 3 carrots, cut into large chunks
12 - 2 celery stalks, cut into large chunks
13 - 1 cup dry white wine
14 - 2 cups low-sodium chicken or lamb stock

# How to Make:

01 - Preheat oven to 320°F.
02 - Pat the lamb shoulder dry and season generously with salt and pepper.
03 - In a food processor, pulse garlic, rosemary, thyme, oregano, lemon zest, and olive oil to form a paste.
04 - Rub the herb and garlic paste all over the lamb, pressing it into the meat.
05 - Heat 1 tablespoon olive oil in a large roasting pan or Dutch oven over medium-high heat. Sear the lamb shoulder on all sides until browned (about 5–7 minutes total).
06 - Remove the lamb and set aside. Arrange onions, carrots, and celery in the base of the pan. Place the lamb on top of the vegetables.
07 - Pour wine and stock around (not over) the lamb.
08 - Cover the pan tightly with foil or a lid and transfer to the oven. Slow-cook for 4 hours, basting occasionally with pan juices.
09 - Uncover and cook for another 30 minutes to allow the lamb to brown.
10 - Remove from oven and rest, covered loosely, for 20 minutes before serving.
11 - Skim fat from the pan juices and serve the lamb with vegetables and sauce.

# Expert Suggestions:

01 -
  • The meat literally falls apart at the touch of a fork, no knife needed
  • That herb paste creates a crust that'll have people fighting over the edges
  • Most of the cooking happens without you lifting a finger
02 -
  • If the meat seems to be browning too quickly during those first 4 hours, tent with foil more loosely
  • The lamb is done when a fork twists easily in the thickest part, no thermometer needed
  • That overnight marinade suggestion isn't optional—it's the difference between good and unforgettable
03 -
  • Let the lamb come to room temperature for an hour before cooking—it sears more evenly
  • Don't rush the sear, those browned bits are what makes the sauce taste restaurant-quality
  • If your pot feels overcrowded, use a bigger one or sear in batches

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