Name: Slow-cooker lamb shoulder
Prep time: 15 min
Cook time: 8 h 15 min
Total time: 8 h 30 min
Yield: 6
Ingredients: 2kg lamb shoulder weighing 2.5kg/5lb 8oz; 2 tsp vegetable or sunflower oil; 200ml red wine; 2 carrots roughly chopped; 2 onions quartered; 2 sticks celery roughly chopped; 2 bay leaves; a few rosemary sprigs; a few thyme sprigs; 300ml lamb, chicken or vegetable stock; potatoes and seasonal greens, to serve (optional)

Slow-cooker lamb shoulder

Cook lamb low and slow to produce tender, deeply flavoured meat with minimal effort. Serve with potatoes and seasonal greens, if you like

8 hr 30 min total 15 min prep 8 hr 15 min cook 6 496 cal

Instructions

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1 Dry the shoulder joint with a clean tea towel or kitchen paper, rub all over with the oil, then season well with salt and freshly ground black pepper. Heat a large frying pan over a medium heat and brown the lamb all over – this will take around 10-12 mins. Remove from the pan and set aside. Pour the wine into the pan and cook for 1-2 mins to cook off the alcohol. Turn off the heat.
2 Tip the veg and herbs into your slow cooker, then lay the lamb on top. Pour in the stock. Cook on high for 6 hrs or low for 8 hrs, turning halfway, if you can.
3 Remove the lamb and set aside to rest. Set a sieve or colander over a bowl and capture the liquid (either discard the vegetables or eat them with the meal – they’ll be soft but taste great). You can use the cooking liquid to make a gravy simply by thickening with flour or cornflour. Serve with potatoes and seasonal greens, if you like.
4 Good Food deserves great wine, so we've partnered with Laithwaites Wine to help you discover the perfect wine and food pairings. Pair your slow cooker lamb shoulder with a Golden Bill Merlot and save 20% when you spend £75 using code 20OFF