7-hour slow cooked lamb shoulder that will MELT in your mouth

red wine

🥗Healthier: non-alcoholic wine

💰Cheaper: beef broth

Non-alcoholic wine provides similar acidity without alcohol.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Vegetable oil is less expensive and neutral in flavor.

Prepare the lamb shoulder by drying it off and seasoning it generously with salt (no pepper).

Heat a heavy base fry pan with a decent amount of oil over medium-high heat.

Seal the lamb shoulder in the pan with the fat side down for about 10 to 15 minutes until golden brown.

Remove the lamb shoulder and set it aside.

Cut the onion into quarters and slice the carrots on an angle without peeling them.

Cut a head of garlic in half and prepare the thyme.

Add the carrots and onions to the pan to get color on all sides before adding the garlic and thyme.

Deglaze the pan with balsamic vinegar and transfer the mixture to the bottom of the slow cooker.

Place the lamb shoulder on top of the vegetable mixture in the slow cooker.

Add low sodium chicken stock to the slow cooker, ensuring the lamb is not completely submerged.

Cover and cook on low for 7 hours.

After 7 hours, prepare the shallots by peeling them while keeping the core intact and slicing them in half.

Season the shallots with salt and place them skin side down in a pan with a drizzle of olive oil.

Cook the shallots on medium heat for 2-3 minutes, then add a dollop of butter and sprigs of thyme.

Transfer the shallots to a 180-degree Celsius oven for 15-20 minutes until tender but still holding together.

Remove the lamb shoulder from the slow cooker and place it on a tray carefully to avoid it falling apart.

Pass the braising liquid through a fine mesh sieve into a clean saucepan to make the sauce.

Skim off any fat from the surface of the sauce and bring it to a boil, tasting and adjusting seasoning as needed.

Reduce the sauce for about 25 minutes until the flavor is concentrated.

Prepare a slurry by dissolving cornstarch in cold water and whisk it into the sauce while it's heating to thicken it.

Reheat the lamb shoulder and shallots before serving, alongside mashed potatoes.

Cooking Techniques

Equipment Needed

Spice Level: