Slow Cooked Shoulder of Lamb Casserole
A hearty slow-cooked lamb shoulder with herbs, garlic, and vegetables, ideal for a cold day, prepared in a crock pot or oven.
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Instructions
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Preheat the slow cooker to high or the oven to 300°F (150°C).
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Heat oil in a deep pan, sear the lamb on all sides, then remove.
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Insert garlic cloves and rosemary sprigs into the lamb, then sprinkle with flour.
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In the same pan, sauté onion, carrots, and leeks for 2 minutes, then add wine and reduce until barely a glaze.
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Stir in 1/4 of the stock, then transfer the seared lamb to the slow cooker or casserole.
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Add the sautéed vegetables, wine reduction, remaining stock, parsley, and bay leaves to the slow cooker or casserole.
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Cover and cook gently for 6 hours or until the lamb is tender.
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To thicken the sauce, pour just the liquid into a saucepan, bring to a boil, and whisk in 1 tablespoon flour mixed with 1 tablespoon butter; cook for 5 minutes, then return to the meat and cook for another 5 minutes.
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Skim any surface fat, then adjust seasoning with salt and pepper.
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Serve the tender lamb with potatoes and vegetables; for enhanced flavor, prepare a day in advance, refrigerate overnight, and skim fat before reheating.