Slow Cooked Lamb Shoulder

Posted by Shannon 31/05/2017 0 Comment(s) Recipes,

Slow Cooked Lamb Shoulder

What's in it? 

  • Shoulder of lamb (approx. 2kg) - if that won't fit in your slow cooker then 4-5 lamb shanks will also be good.
  • 1 Tblsp Coconut Oil
  • 1 onion
  • 5 cloves of garlic (smashed)
  • 5 pieces of celery
  • 1 carrot
  • 2 sprigs of rosemary (fresh but dried will be ok)
  • 1/4 cup balsamic vinegar
  • 1/4 cup coconut aminos 
  • 1 cup beef stock (a natural one, check for no added MSG)
  • 3/4 cup tomato paste
  • salt, pepper, 1 Tblsp coconut oil
  • 4-5 Shitake Mushrooms chopped (optional)

How is it done? 

  • Remove lamb from fridge to bring to room temp.
  • Melt coconut oil, add onion & sauté, add dash of salt
  • add garlic & sauté, after 1 minute....
  • add celery, carrot & rosemary and sauté (I also add 4-5 shitake mushrooms but that is optional)
  • whisk balsamic and coconut aminos and pour over veggies. Let veggies cook in liquid for 3-5 minutes
  • add beef stock, stir, add salt and pepper
  • add tomato paste, stir until all combined (I also add 4-5 shitake mushrooms at this point but that is optional)
  • cook 1 min and remove from heat
  • Season lamb with salt.
  • heat coconut oil
  • sear lamb, approx. 5 min
  • put lamb into slow cooker
  • Pour sauce over the top.
  • Cook on low 10 - 12 hours, depending on the size of your lamb
  • (If you are able to turn the meat in the slow cooker once during the day in the sauce, great...otherwise it won't matter)
  • Lamb should be falling off the bone by the time you go to eat it, cook up some veggies and enjoy.
  • Once lamb is removed from slow cooker use a bamix or similar to turn the remaining liquid into a sauce.

*this meat freezes really well if you can't eat it all, or invite heaps of friends over and there will be plenty for everyone :)

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