Slow Cooked Shoulder Of Lamb Casserole Recipe

Cooking Directions

• STEP 1.Preheat the oven to 325°F (160°C).
• STEP 2.Season the lamb shoulder with salt and pepper.
• STEP 3.Heat oil in a large oven-safe pot over medium-high heat. Brown the lamb shoulder on all sides.
• STEP 4.Remove the lamb from the pot and set aside.
• STEP 5.In the same pot, add onions, carrots, and potatoes. Cook until the vegetables start to soften.
• STEP 6.Add garlic, thyme, and rosemary. Cook for another minute.
• STEP 7.Pour in red wine and scrape the bottom of the pot to release any browned bits.
• STEP 8.Return the lamb shoulder to the pot and add enough beef or vegetable broth to cover the meat.
• STEP 9.Cover the pot with a lid and transfer it to the preheated oven.
• STEP 10.Cook for 3-4 hours, or until the lamb is tender and easily pulls apart with a fork.
• STEP 11.Remove the pot from the oven and let the lamb rest for a few minutes before serving.
• STEP 12.Serve the slow-cooked shoulder of lamb casserole with the vegetables and gravy.
• STEP 13.Enjoy!

Cooking Tips

• For extra flavor, marinate the lamb shoulder in a mixture of olive oil, garlic, and herbs overnight.
• If you prefer a thicker gravy, you can mix cornstarch with water and add it to the pot during the last 30 minutes of cooking.
• This casserole can be made ahead of time and reheated. The flavors will develop even more, making it even tastier.
• Serve the casserole with crusty bread or mashed potatoes for a complete meal.

Storage and Serving

• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the casserole in a pot over low heat until warmed through.
• Garnish with fresh herbs, such as parsley or thyme, before serving to add a pop of color.