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7 Hour Slow Cooked Lamb Shoulder

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7 Hour Slow Cooked Lamb Shoulder

Braised Lamb Shoulder Explained

The cut

Bone-in lamb shoulder is the cut you want. The bone adds flavour and the connective tissue around it breaks down into gelatin during the long braise, which is what gives the gravy its body. A 1.2kg shoulder will feed 6 generously. If you don’t love lamb (no judgement), you can swap in beef shin or chuck beef and use the same recipe, just check tenderness at the 6 hour mark.

Searing and the maillard crust

This is the cheffy bit and it’s worth taking the time. Score the fat cap in a diamond pattern (optional but it helps the fat render evenly), season the lamb hard with salt and sear it on every side in a hot dutch oven until it’s deeply browned. We want the maillard reaction, which is the proteins on the surface changing and creating that savoury, umami flavour. The fat cap needs to be properly rendered before the lamb goes into the braise.

The braise

After searing the lamb, we use the same pan for the mirepoix. Cut the carrot on an angle for maximum surface area, quarter the onion, and brown them off in the leftover lamb fat. Pour off most of the fat, deglaze the pan with balsamic vinegar to lift the caramelised bits off the bottom, then top up with chicken stock and tuck the lamb back in with thyme. Cover with a tight lid and into a 100°C oven for 7 hours. The low temperature is the secret, no aggressive bubbling, just a gentle render of all the connective tissue over hours.

Braised shallots

Banana shallots are sweeter and longer than regular shallots, and they hold their shape when cooked. We halve them lengthways with the root intact, sear them cut-side down in butter and olive oil, deglaze with balsamic and finish under a cartouche in the oven. The cartouche keeps the steam in so the shallots cook through without drying out. They’re the perfect counterpoint to the rich lamb.

Ingredient Notes

Lamb shoulder:

Bone-in is essential. The bone adds flavour and the connective tissue around it gives the gravy its body. Ask your butcher for a 1.2 to 1.5kg shoulder, preferably with the fat cap on. A boneless shoulder will work in a pinch but you’ll lose some of the richness.

Banana shallots:

Long, slim shallots that look like a cross between a shallot and a small onion. They’re sweeter than brown onions and hold their shape better than regular shallots once braised. If you can’t find them, large French shallots are the closest substitute.

Balsamic vinegar:

A mid-range supermarket balsamic is fine here. The vinegar gets reduced and rounds out the gravy with sweetness and acidity. Don’t waste your good aged balsamic on this, save that for drizzling at the table.

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Ingredients

1.2kg lamb shoulder, bone in
sea salt and cracked black pepper,, to season
1 tbsp olive oil
1 carrot
1 brown onion
150ml balsamic vinegar
1L chicken stock
1 small bunch of thyme
1 tbsp corn flour (cornstarch)
mashed potatoes and steamed greens, to serve

BRAISED SHALLOTS

6 banana shallots
1 tbsp olive oil
40g butter
50ml balsamic vinegar

Equipment

Chopping board
Chef’s knife
Tongs
Heavy-based dutch oven with lid
Frying pan
Sieve
Medium saucepan
Whisk
Paring knife
Baking paper

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Directions

SEAR THE LAMB

Score the lamb on the top in a diamond pattern. Season on all sides with salt. Heat the oil in a heavy based saucepan or Dutch oven over medium-high heat.
Sear the lamb on all sides, until well browned and the fat cap has rendered, about 15 minutes. Remove from the pan and set aside, leaving the oil and fat in the pan.

COOK THE VEG AND LAMB

Preheat the oven to 100°C fan forced (210°F).
While the lamb is searing, peel and slice the carrot into chunks, then chop the onion into quarters.
Then, once you’ve taken the lamb out of the pan, add the carrot and onion to the same pan over medium heat and cook, without turning, until starting to caramelise. Turn and cook on the other side.
Remove the vegetables from the pan and set aside. Pour off most of the lamb fat that’s in the pan.
Return the lamb to the pan, skin side up, and the vegetables around the lamb, then add the thyme (reserving 3 sprigs for later) and season well with black pepper.
Deglaze the pan with 150ml of the balsamic vinegar, for 30 seconds, until cooked off a little.
Pour in the stock and cover with a tight fitting lid. Transfer to the oven and cook for 7 hours (checking it after 6 hours).

COOK THE SHALLOTS

Increase the oven temperature to 180°C fan forced (355°F).
Peel the banana shallots, taking care to keep the root intact. Halve lengthways. Season the cut sides with salt.
Place the oil and butter in a frying pan over medium heat. Add the shallots, cut side down and place the thyme sprigs around and cook for 2-3 minutes.
Deglaze the pan with the remaining 50ml balsamic vinegar, then cover the shallots with a cartouche.
Transfer to the oven and bake for 15 minutes. Remove from the oven and discard the cartouche.

MAKE THE SAUCE AND SERVE

Remove the lamb from the oven and transfer to a serving platter.
Pass the cooking liquid through a sieve into a medium saucepan. Place over a medium heat and bring just to a boil. Taste for seasoning.
Make a slurry with the cornflour and 1 tablespoon of water. Whisk into the lamb sauce and cook for 1-2 minutes until the sauce thickens slightly.
Carefully transfer the shallots to the serving platter with lamb. Drizzle with some of the gravy, then serve the rest on the side.
Serve with a side of mashed or roast potatoes and some steamed green beans.

Notes

Chef Tips

Get a good sear

The crust on the lamb is where half the flavour in the finished dish comes from. Get the pan properly hot, don’t crowd the meat, and turn it every few minutes until every side is deeply golden brown. The fat cap especially needs to render fully. That’s 15 minutes of attention at the start that pays you back over the next 7 hours.

Use a cartouche on the shallots

A cartouche is just a circle of baking paper that sits directly on top of the food. It traps steam so the shallots cook through without drying out, while letting some moisture evaporate so they don’t boil. Cut a square of baking paper, fold it into a triangle 4 times, hold the point at the centre of the pan, mark the edge and cut. Open it up and there’s your cartouche.

Check the lamb at 6 hours

Every lamb shoulder is slightly different. Start checking the meat at 6 hours by sliding a knife into the thickest part. If it goes in with no resistance, it’s done. If there’s still some pull, give it another hour. Resting the lamb in the cooking liquid for 15 minutes after it comes out helps it relax even further, and gives to time to make the shallots.

Slow cooker version

You can do this whole thing in a slow cooker if you don’t want to commit your oven for 7 hours. Sear the lamb, brown the vegetables and deglaze in a pan first, then transfer everything into a slow cooker with the stock and thyme. Cook on low for 7 hours. The result is just as good and you can leave the house.

Storage

Leftover lamb keeps in an airtight container in the fridge for up to 4 days. Store it in the gravy if you can, the meat will stay moist. It also freezes brilliantly for up to 3 months. Reheat gently in a 160°C oven covered with foil, or on the stove with a splash of stock to bring the sauce back to life. The lamb is great pulled into sandwiches, tacos or served over polenta the next day.

FAQs

Can I make this ahead?

Yes, and it’s often better the next day. Cook the lamb completely a day in advance, let it cool in the cooking liquid, then refrigerate. The fat will rise to the top and set, which makes it easy to scrape off. Warm the whole thing gently in a 150°C oven for 45 minutes to reheat, and make the gravy and shallots fresh on the day.

Can I use a beef cut instead?

Yes. Beef shin and beef chuck both work beautifully with this same method. Beef shin will give you an even richer, more gelatinous gravy because of its high collagen content. Cook for the same 7 hours and check tenderness from 6 hours onwards.

What if my oven won’t go down to 100°C?

If 120°C is the lowest your oven will go, that’s fine. Reduce the cook time to 5 to 6 hours and check the lamb earlier. The key is gentle heat. You don’t want the liquid actively bubbling, just a very slow simmer.