Lamb Shoulder in Red Wine Sauce
Imagine sinking your teeth into juicy, melt-in-your-mouth meat that effortlessly falls off the bone, infused with the rich aroma of herbs and spices. This is not your average Sunday roast; this slow-roasted lamb shoulder in red wine gravy is a show-stopping masterpiece that will leave your guests in awe and your own taste buds dancing with delight.
Lamb is always a great choice for us on festive occasions. So we often use the leg or shoulder. There is a difference between the leg and shoulder. Read more about cuts of lamb
Firstly, lamb shoulder is quite a fatty cut of meat. So, it is a great cut for slow cooking. And, it stays juicy and tender. Moreover, compared to a leg of lamb, lamb shoulder is usually less expensive.
Why make this lamb shoulder?
- First and foremost, it’s all about the slow cooking method. Allowing the lamb shoulder to roast low and slow gives the flavors ample time to develop and meld together, resulting in a tender and succulent dish that practically melts in your mouth. This technique ensures that every bite is infused with rich, deep flavors that will have your taste buds dancing.
- But it’s not just the cooking method that sets this recipe apart. The carefully selected blend of herbs and spices elevates the flavor profile to new heights. Whether it’s the aromatic rosemary, the earthy thyme, or the subtle hint of garlic, each ingredient plays a crucial role in creating a symphony of flavors that will have everyone at the table begging for more.
- Additionally, the choice of roasting vegetables themselves adds an extra layer of depth and complexity to the dish. From the quality of the lamb shoulder to the freshness of the vegetables and the richness of the broth, every component has been carefully chosen to ensure a harmonious balance of flavors. This attention to detail is what takes this recipe from good to extraordinary.
- Of course, leftovers make delicious pastrami slices for sandwiches or can be frozen for up to a month. I also use leftovers in meat pie like my chicken pot pie or shepherd’s pie.
- Lastly, this recipe allows for customization and experimentation. While the base recipe guarantees excellence, you have the freedom to adjust and substitute ingredients according to your preferences. Whether it’s adding a touch of lemon zest for a tangy twist or incorporating your favorite root vegetables for added texture, this recipe welcomes creativity and personalization.
Ingredients and substitutes
- First and foremost, let’s talk about the star of the show: the lamb shoulder. While this recipe specifically calls for lamb shoulder, you can also use other cuts of lamb, such as leg of lamb or lamb shanks. Just keep in mind that the cooking time may vary depending on the cut you choose. If you prefer a milder flavor, you can also opt for boneless lamb shoulder.
- Next up, let’s discuss the herbs and spices. The blend of rosemary, thyme, ginger, garlic, mustard, and paprika in this recipe adds a delightful aroma and flavor to the lamb. However, feel free to experiment with other herbs and spices that you love. For instance, you can try adding a pinch of cumin for a subtle earthy note or a dash of chili powder for a hint of heat.
- Regarding the vegetables, this recipe suggests using carrots, potatoes, shallots, and whole garlic bulbs. However, you can easily substitute them with your favorite root vegetables, such as parsnips, turnips, or even sweet potatoes. Feel free to mix and match to create a medley of flavors and textures.
- Lastly, let’s talk about the red wine. While red wine adds rich flavor to the dish, you can substitute it with beef or vegetable broth if you prefer a non-alcoholic version. Alternatively, you can experiment with different types of red wine to impart varying complexities to the gravy.
Lamb shoulder in red wine sauce
- First and foremost, let’s start by making the most delicious marinade for our lamb shoulder. In a mortar and pestle, crush the aromatic ginger, garlic, rosemary, thyme, and salt and pepper until coarse. Add the paprika, mustard, lemon juice, and olive oil.
- Next, begin by seasoning it generously with salt and pepper. The flavors of the meat will intensify during the slow cooking process, so don’t be shy with the seasoning.
- Then, let’s marinate the lamb. Wipe the lamb shoulder with a paper towel. Then, generously apply the marinade on all sides. Leave to marinate for at least an hour on the counter, but preferably overnight in the fridge.
- Make sure your lamb shoulder is at room temperature before roasting. This will ensure even cooking throughout the meat and a succulent end result.
- Preheat your oven to 325°F (160°C) and
- Now, it’s time to bring together the vegetables that will accompany the star of the show. Choose a variety of root vegetables such as carrots, baby potatoes, shallots, whole garlic bulbs, and lemon halves. Do not peel the potatoes and garlic bulbs keep them whole or chop them into large chunks, which will hold up well during the long roast. Make sure the put the veggies at the bottom of a roasting pan.
- Place the lamb shoulder in a roasting pan above the vegetables. Season them with salt, pepper, and any additional herbs or spices. I used rosemary, thyme, and fresh parsley. This will infuse the vegetables with aromatic flavors as they mingle with the lamb juices.
- Next, it’s time to add the liquid to take the flavors to the next level. Pour a generous amount of broth and red wine into the roasting pan, ensuring it comes up halfway to the veggies. As the lamb cooks, the wine mingles with the rich meat juices, creating a beautiful base for your gravy.
- Cover the lamb shoulder with crumpled parchment paper then cover the roasting pan tightly with foil or a lid. Place it in the preheated oven. Allow the lamb shoulder to slowly roast for approximately 4-6 hours, or until the meat is tender and easily falls apart with a fork. During this time, the vegetables will become tender and slightly caramelized. The large veggies will stay whole while some will disintegrate to become part of the gravy.
- Once the lamb is cooked to perfection, remove it from the oven and let it rest for about 15 minutes. This will allow the juices to be redistributed, ensuring a moist and flavorful final result.
- While the lamb is resting, prepare the red wine gravy.
- Transfer the roasted lamb shoulder and veggies to a large serving platter. Cover with a foil and keep warm.
- To the roasting pan, add the flour and broth. Cook on medium, scraping as much of the pan caramelization as possible. Bring the liquid to a gentle simmer, allowing it to reduce slightly and intensify the flavors. Adjust the seasoning to taste and keep warm until ready to serve..
- Strain through a sieve or mesh for a smooth gravy. Press as much as possible to get as much flavor from the veggies. Transfer to a sauce bowl.
Tips for Success
- Always thaw the lamb shoulder for at least an hour before cooking. Cooking chilled meat causes uneven baking, causing the outer parts of the meat to overcook.
- A lamb shoulder is a large chunk of meat and not much exposed. So, make sure to over-season the meat, because only some of it will penetrate the meat. The rest of it will get crusted on.
- Elevate the lamb shoulder over the veggies. This encourages even cooking by circulating the air. If you do not want to use veggies, use a roasting pan.
- This is a slow-cooked recipe so you don’t need to check the temperature and time because the meat should cook until fork tender.
- Let the meat rest after cooking. If you cut the meat too soon all the juices will flow out of the meat and give you a dry roast. Instead, let the meat rest for at least 15 minutes if not more.
- Use the roasting pan to cook the red wine gravy; you can scrape the pan for maximum flavor.
- Strain the gravy through the sieve to get a smooth, velvety finish.
Sides to serve with lamb
- Roast potatoes or mashed potatoes.
- Festive rice pilaf with dried fruit and nuts,
- Salad – Cherry Tomato Mozzarella, Cabbage, Celery, Carrot Salad.
- Quick garlic sesame asparagus or garlic Parmesan asparagus,
- Swiss chard patties, sesame green beans,
- oven-baked butternut squash, oven-baked carrot sticks.
Creative ways to serve or use leftover lamb roast
Lamb roast is a delicious and versatile dish that can be presented in various creative ways to impress your guests or elevate your dining experience. Here are some imaginative ideas for serving lamb roast:
- Lamb tacos – Shred the lamb roast and season it with Moroccan spices like cumin, coriander, cinnamon, and paprika. Serve the flavorful lamb in warm tortillas with a refreshing mint-yogurt sauce, pickled red onions, and chopped fresh herbs.
- Lamb roast platter – Arrange sliced lamb roast on a large platter with roasted vegetables like carrots, bell peppers, and zucchini. Add a side of fluffy couscous and a drizzle of tahini sauce for a Mediterranean-inspired feast.
- Lamb sliders – Slice the lamb roast and place it on slider buns. Top with caramelized onions, arugula, and a dollop of tzatziki or hummus for a delicious, elegant finger food option.
- Lamb and feta flatbread – Spread a thin layer of tomato sauce on a store-bought flatbread or pizza dough. Top it with sliced lamb roast, crumbled feta cheese, red onion slices, and Kalamata olives. Bake until the crust is crispy and the cheese is melted.
- Greek-style lamb gyros – Serve sliced lamb roast wrapped in warm pita bread with fresh tomatoes, red onions, cucumbers, and a generous drizzle of tzatziki sauce. It’s a classic and mouthwatering Greek street food dish.
- Lamb roast spring rolls – Shred the lamb roast and roll it with shredded carrots, bean sprouts, and fresh herbs in rice paper wrappers. Serve the spring rolls with a sweet and savory dipping sauce.
- Lamb and potato hash – Dice the lamb roast and sauté it with cubed potatoes, onions, and bell peppers until crispy and golden. Top with a fried or poached egg for a hearty brunch or dinner option.
- Lamb roast salad – Slice the lamb roast and serve it over a bed of mixed greens with roasted beets, goat cheese, candied nuts, and a tangy balsamic vinaigrette.
- Lamb roast curry – Make a rich and flavorful curry by simmering sliced lamb roast in a fragrant sauce made with coconut milk, curry spices, tomatoes, and onions. Serve with steamed rice and naan bread for a comforting and delicious meal.
- Lamb roast crostini – Thinly slice and place the lamb roast on toasted baguette slices. Top with whipped goat cheese, a drizzle of honey, and a sprinkle of chopped fresh rosemary.
More roast recipes
Frequently asked questions
This lamb will keep in the fridge for 3 to 4 days. You can also freeze it for up to a month. I like to make small portions and save them in ziplock bags so we can use them for sandwiches during the week.
Ideally, a 4 lb lamb should be enough for 6 people. It sounds like a lot, but meat shrinks during cooking. So this 4 lb will be a little over 3 lb after cooking. Personally, I think it is better to have more than less meat. There is so much you can do with leftovers.
The ideal cooking time for a slow-cooked lamb shoulder varies depending on the size of the cut and your preferred level of tenderness. As a general rule, you can expect to cook a 1-2 kg lamb shoulder for around 4-6 hours on low heat. However, if you prefer a melt-in-your-mouth texture, you can extend the cooking time to 6-8 hours. Remember, slow cooking is all about patience and allowing the meat to become tender and succulent over time.
While it’s not necessary, searing the lamb shoulder before slow cooking can add an extra layer of flavor and enhance the overall appearance of the end result. By browning the meat on all sides in a hot skillet before transferring it to the oven, you lock in the natural juices and develop a delicious caramelized crust. However, if you are short on time or prefer a more straightforward approach, you can skip the searing process and still achieve fantastic results.
Yes, you can definitely use frozen lamb shoulder for slow cooking. However, it’s important to thaw the meat completely before adding it to the roasting pan. Thawing the lamb shoulder in the refrigerator overnight is the safest and most effective method. Once the meat has thawed, pat it dry with paper towels and proceed with your slow cooking recipe as usual. Remember that using frozen meat may increase the overall cooking time slightly, so keep that in mind when planning your meal.
Marinating the lamb shoulder before slow cooking is entirely optional. While marinating can infuse the meat with additional flavors, slow cooking itself has a way of intensifying and blending the natural flavors of the lamb. If you prefer to marinate, you can use a mixture of herbs, spices, and acidic ingredients like lemon juice or vinegar to tenderize and enhance the taste of the meat. Simply place the lamb shoulder and marinade in a sealed container or resealable bag and let it sit in the refrigerator for a few hours or overnight, allowing the flavors to penetrate the meat.
If you happen to have any leftovers (which is rare because it’s that good!), you can store the slow-cooked lamb shoulder in an airtight container in the refrigerator for up to four days. To keep the meat moist and tender, you can store it in its cooking liquid. When reheating, you can gently warm it in the microwave or on the stovetop, or even use it in various leftover lamb recipes. Just remember to consume the leftovers within the recommended timeframe to ensure freshness and prevent any food-borne illnesses.
Braised Lamb Shanks on Stovetop
Pappardelle Pasta with Lamb
Indian Dum Lamb Biryani
Roast Leg of Lamb (Garlic oil marinade)
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Roast Lamb Shoulder in Red Wine
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Ingredients
- 4 to 5 lbs (2 – 2½ kg) Lamb shoulder (Trim excess fat and pat dry )
- 1½ cup (350 ml) Stock or broth (chicken / vegetables)
- 1½ cup (350 ml) Red wine
- 2 sprigs Rosemary
- 2 sprigs Thyme
- 2 sprigs Parsley
Marinade
- 10 Large Garlic cloves (finely chopped )
- 3 inch Fresh ginger (finely chopped )
- 3 sprigs Rosemary (finely chopped )
- 3 sprigs Thyme (finely chopped )
- 2 sprigs Parsley (finely chopped )
- 1 tsp Kosher salt (coarse)
- 1 tsp Black pepper powder
- 2 tbsp Olive oil
Vegetables
- 1 lb (500 g) Baby potatoes (with peel with washed thoroughly )
- 6 med (350 g) Carrot (whole or halved)
- ½ lb (250 g) Shallots or small Onion
- 1 large Lemon (halved)
- 2 large Garlic bulbs (whole ends trimmed)
Gravy
- 2 tbsp All-purpose flour (or gluten-free flour)
- 1 cup (240 ml) Stock (or water)
Instructions
- Marinade – Crush all the marinade ingredients In a mortar and pestle until coarse.Alternatively, you can use a food processor. Just make sure to blend it coarse, not too smooth.3 sprigs Rosemary, 3 sprigs Thyme, 2 sprigs Parsley, 10 Large Garlic cloves, 3 inch Fresh ginger, 1 tsp Kosher salt, 1 tsp Black pepper powder, 2 tbsp Olive oil
- Marinade – Trim the lamb off excess fat and season with salt and pepper. Next, generously rub the prepared marinade on the lamb shoulder on both sides. Leave to marinate on the counter for an hour, preferably overnight in the fridge. Pro tip – Make sure to thaw chilled meat at least a few hours before cooking to prevent uneven cooking.
- Oven – Preheat the oven to 160°C / 325°F / Gas Mark 6.
- Roasting pan – In a large roasting pan – add the roasting veggies. Add a few more sprigs of thyme, rosemary, and parsley. Place the garlic and lemons halves around the veggies. Season with salt and pepper. Then, place the marinated lamb shoulder on top of the veggies.Pro tip – Make sure the veggies are neatly scattered in the roasting pan.4 to 5 lbs Lamb shoulder, 2 sprigs Rosemary, 2 sprigs Thyme, 2 sprigs Parsley, 1 lb Baby potatoes, 6 med Carrot, ½ lb Shallots or small Onion, 1 large Lemon
- Liquid – Pour the stock and red wine around the shoulder over the veggies in the roasting rack. Pro tip – pour some red wine over the lamb in a gentle stream so you do not wash off the marinade.1½ cup Stock or broth, 1½ cup Red wine
- Cover – Place the crumpled parchment paper over the lamb shoulder, then cover the roasting pan tightly with aluminum foil. Place the roasting rack in the oven on the middle rack.
- Roast – Roast the lamb shoulder for 4 to 6 hours until fork tender. Remove from the oven and leave to rest covered. Pro tip – The large veggies will become tender, while some will caramelize and disintegrate to make a delicious sauce.
- Pan – Transfer the meat and veggies to a serving platter so you can use the roasting pan to make the gravy. Pro tip – if you can't use the roasting pan, pour the pan juices into a frying pan to make the gravy.
- Gravy – Place the roasting pan on medium-low heat and add the flour and broth. Deglaze the pan scraping as much as possible. The flour will thicken the gravy. Pro tip – If necessary add a little water to ensure it is not too dry.1 cup Stock, 2 tbsp All-purpose flour
- Strain – Strain the gravy through a sieve of mesh to remove all the excess bits and pieces from the roasting pan. Pro tip – straining will give a wonderfully smooth gravy. You can also add 2 tbsp of butter to enhance the flavor.
- Serve – Serve with the lamb over mashed potatoes, lemon rosemary roast potatoes, lemon dill potatoes, potato wedges, and side salad like avocado, tomato, beet.
Recipe Notes & Tips
- Always thaw the lamb shoulder for at least an hour before cooking. Cooking chilled meat causes uneven baking, causing the outer parts of the meat to overcook.
- A lamb shoulder is a large chunk of meat and not much exposed. So, make sure to over-season the meat, because only some of it will penetrate the meat. The rest of it will get crusted on.
- Elevate the lamb shoulder over the veggies. This encourages even cooking by circulating the air. If you do not want to use veggies, use a roasting pan.
- This is a slow-cooked recipe so you don’t need to check the temperature and time because the meat should cook until fork tender.
- Let the meat rest after cooking. If you cut the meat too soon all the juices will flow out of the meat and give you a dry roast. Instead, let the meat rest for at least 15 minutes if not more.
- Use the roasting pan to cook the red wine gravy; you can scrape the pan for maximum flavor.
- Strain the gravy through the sieve to get a smooth, velvety finish.
Conversions Used
1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,
Nutrition Information
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
The greatest lamb dish ever!!! I cook the lamb in wine and broth with rosemary and garlic.
The roast carrots, new potatoes, onions and parsnips separately then serve together.
Only way to cook lamb.
Thank you, Anne. I am so happy you enjoyed this recipe. I love cooking veggies separately sometimes too.
heather – I think the mushrooms look super dark because of the marinade (the soy sauce). They soak up a little of the liquid, so that gives it the dark caramel color 🙂
There are no mushrooms in my recipe – Thanks