Slow Cooked Lamb Shoulder

Making a lamb shoulder is incredibly easy, and slow cooking is a fool-proof method for perfectly tender and juicy roasted lamb, every time.

📝 Ingredients

• 3 lb bone-in lamb shoulder (or bone-in lamb shoulder chops)
• 2 cups chicken broth (or broth/stock of your choice)
• 2 tablespoons red wine vinegar
• 1 1/2 Tablespoons Italian seasoning
• 6 cloves garlic
• 2 yellow onions
• salt and pepper (to taste)
• 2 tablespoons arrowroot powder (optional, for making gravy)
• 2 sprigs fresh rosemary (optional, for garnish)

👨‍🍳 Instructions

1. 1Quarter the onions and remove the garlic from their skins. Add the onions, garlic, broth, and vinegar to the bottom of the slow cooker.
2. 2Set the whole lamb shoulder in the slow cooker, with the fat cap facing up. Sprinkle the top of the lamb shoulder with the Italian seasoning. If the Italian seasoning blend does NOT contain salt, sprinkle the roast with about 1/2 teaspoon of salt as well. Cover and turn the slow cooker on. Cook on Low heat for 7-8 hours, if time allows. Otherwise, set it to cook on High heat for 4.5-5.5 hours.Note: If using chops instead of a whole lamb shoulder, cook on high for 3-4 hours or low for 5.5 to 6.5 hours.
3. 3Test the tenderness of the lamb close to the end of cook time. If it's so tender that you can easily pull the meat apart with a fork, it's ready. Carefully remove the lamb from the slow cooker and set it aside on a large rimmed plate. Spoon a little liquid from the slow cooker over the meat. Cover it loosely with a piece of tin foil and let it rest.
4. 4Meanwhile, prepare the gravy. Strain all the liquid from the slow cooker into a medium sauce pan to remove the large pieces of onion and garlic. Turn to medium heat and bring to a simmer.Whisk the arrowroot powder into the simmering gravy, continuing to whisk occasionally as it thickens, for about 10 minutes. Season with salt and pepper. Note: If your arrowroot powder becomes clumpy, use an immersion blender to blend the clumps out.
5. 5Last, go back to the rested lamb. Use two forks to pull apart the pieces of the cooked lamb. Set aside the bones and any large pieces of fat. Serve the lamb with a healthy drizzle of the gravy, a little salt and pepper, and garnish with rosemary.