One-pot slow cooked lamb shoulder

This Greek-style slow cooker Lamb Shoulder with tomatoes, olives and anchovies is cooked low and slow until the lamb falls apart at the touch of a fork. Shred the lamb and mix with the delicious sauce before serving. Instant Pot and Oven instructions included!

📝 Ingredients

• 3 tbsp olive oil (or as needed)
• 4 pounds (1.8kg) lamb shoulder (bone-in)
• 1 tbsp sea salt flakes ((kosher salt))
• 2 tsp freshly ground black pepper
• 2 large onions (finely diced)
• 4 cloves garlic (minced)
• 1 red bell pepper (sliced)
• 3 tbsp black olives
• 1 tbsp anchovy paste (or 3 finely chopped anchovies)
• 15 oz (400g) tomatoes (crushed or chopped)
• 1 1/4 cups (300ml) white wine (use 1/2 cup (125ml) for slow cooker method)
• 2 tbsp lemon juice
• 1 tbsp honey ((optional))
• 2 tsp dried thyme (or 2 fresh thyme sprigs)
• 2 bay leaves
• pinch red pepper flakes (or pul biber)

👨‍🍳 Instructions

1. 1--- Slow Cooker Instructions ---
2. 2Season the lamb with plenty of salt and pepper.
3. 3Heat oil in the slow cooker if it has a browning function (or in a separate large skillet if it doesn't). Brown the lamb for 3-4 minutes per side until nicely browned on all sides. Transfer the lamb on to plate.
4. 4Add the onions and a splash of oil if needed. Cook over low heat for 5-7 minutes, or until softened.
5. 5Add the garlic, sliced pepper, olives and anchovy paste and cook for another couple of minutes.
6. 6Stir in the tomatoes, half a cup (125ml) of wine, lemon juice, honey, thyme and bay leaves. Add the lamb in the slow cooker and cook for 6 hours on HIGH or up to 9 hours on LOW. Discard the bay leaves.
7. 7Shred the lamb and place on a platter. Spoon over the sauce and check the seasoning, adding salt and pepper as needed. Garnish with some thyme and red pepper flakes and erve with your favorite sides.
8. 8--- Oven Roast Instructions ---
9. 9Preheat the oven to 325°F (160°C). Position the rack in the lower part of the oven.
10. 10Brown the lamb in a large lidded casserole dish or Dutch Oven for about 5 minutes per side, or until well browned.
11. 11Remove lamb onto a plate and add a splash of the wine to deglaze the pan. Scrape any browned bits stuck to the pan loose with a wooden spoon.
12. 12Add a bit more oil and sauté the onion until softened then add the garlic and sliced pepper. Stir in the remaining ingredients and bring to a simmer.
13. 13Place the lamb in the sauce, cover and roast in the oven for 2-3 hours or until the lamb is perfectly tender when pierced with a knife (you should be able to pull it out without any resistance).
14. 14Take the lid off and continue to cook for a further 30 minutes to reduce the sauce if needed.
15. 15Transfer the lamb to a platter and rest for 10 minutes. Shred the meat using two forks, discarding any fat and the bones.
16. 16Remove the bay leaves from the sauce. Mix the shredded lamb with the sauce and check the seasoning. Serve with your favorite side dishes.
17. 17--- Instant Pot Instructions ---
18. 18Use the Instant Pot’s “Sauté” setting to brown the lamb shoulder. Sear for 3-4 minutes per side or until nicely browned. Set aside.
19. 19Sauté the onions, garlic, pepper for a few minutes, if desired. Add the remaining ingredients and stir to combine. Place the lamb back in the instant pot.
20. 20Cook on high pressure for an hour. Allow for natural pressure release for 15 minutes then flick the valve venting to release any remaining pressure.
21. 21Shred and serve according to directions above.