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Slow-Cooked Lamb Shoulder with Red Wine Sauce

slow-cooked lamb shoulder in red wine sauce - quirky cooking

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Ingredients

Units

2.22.5kg lamb shoulder, preferably bone-in

1 Tbsp fine sea salt, plus extra to taste

1 cup water 

1 cup light red wine, such as Pinot Noir

125g butter, cut into cubes

Instructions

1. Place lamb in slow cooker along with water and sprinkle with salt. Cover and cook on low for 10 hours. (Alternatively, if you wish to cook this in an oven, place lamb in a roasting tin along with water and salt, cover the tin with foil and cook at 110C for 8-10 hours.)

2. Carefully remove the lamb from the cooking juices, making sure to reserve juices for the red wine sauce. The lamb should be very tender. (To keep lamb hot before serving, place in a warm oven at 80C covered with foil.)

3. Transfer reserved cooking juices into a glass container. The juice will separate, with fat rising to the surface and stock beneath. Carefully skim the fat from the top and transfer it to the bowl. 

4. Add 3 cups of stock and the red wine to a medium frying pan or saucepan and bring to a boil. Cook for 15-20 minutes until it reduces and becomes a thick, rich sauce. 

5. Remove the saucepan from the heat and add the butter, one cube at a time, incorporating using a whisk until glossy and velvety. Add salt to taste, reheat, and serve with lamb.

Notes

If you prefer, you can omit the red wine sauce and keep the stock and fat for other cooking. Once cooked, sieve the juices into a bowl and leave to cool then refrigerate. The fat will rise to the top and solidify. You will then be able to separate the fat from the stock and use both in your cooking. We freeze excess fat and stock in our home and add it directly into dishes that require either.

We also love turning this lamb shoulder into an opulent pilaf. Cook the rice with Lebanese seven spices, butter, lemon juice and lamb stock. Pull the lamb and toss it through the rice. Serve on a large platter with a sauce made with tahini and lemon juice, then sprinkle with toasted nuts (see photo below).