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Fall-Apart Rosemary Garlic Lamb Shoulder Slow Cooked to Perfection

This slow-cooked lamb shoulder is infused with rosemary and garlic, resulting in tender, fall-apart meat that’s perfect for a hearty meal.

  • Total Time: 8 hrs 15 mins
  • Yield: 6 1x

Ingredients

Scale
  • 4 pounds lamb shoulder
  • 2 tablespoons olive oil
  • 2 teaspoons kosher salt
  • 1 teaspoon black pepper
  • 6 cloves garlic, minced
  • 2 tablespoons fresh rosemary, chopped
  • 1 tablespoon fresh thyme leaves
  • 1 cup beef broth
  • 2 tablespoons tomato paste
  • 1 onion, sliced

Instructions

  1. Pat the lamb shoulder dry with paper towels. Rub olive oil all over the meat, then season evenly with kosher salt and black pepper.
  2. In a small bowl, combine the minced garlic, chopped rosemary, and thyme leaves. Press this mixture onto all sides of the lamb shoulder.
  3. Heat a large skillet or Dutch oven over medium-high heat. Sear the lamb shoulder on all sides until deeply browned, about 4-5 minutes per side.
  4. Transfer the lamb to a slow cooker. Add the sliced onion, beef broth, and tomato paste around the meat.
  5. Cover and cook on low for 8-10 hours or on high for 5-6 hours, until the lamb is fork-tender and falling apart.
  6. Carefully remove the lamb from the slow cooker and shred or serve in large chunks. Optionally, strain the cooking liquid and serve as a gravy.

Notes

For extra flavor, let the lamb marinate with the garlic and herbs overnight in the refrigerator before cooking. The cooking liquid can be thickened with a cornstarch slurry for a richer sauce.

  • Author: Chef Stella
  • Prep Time: 15 mins
  • Cook Time: 8 hrs
  • Method: Main Course
  • Cuisine: Mediterranean

Nutrition

  • Calories: 520 kcal
  • Sugar: 2 g
  • Fat: 38 g
  • Carbohydrates: 4 g
  • Protein: 40 g