Slow Cooked Lamb with Rosemary and Garlic

Indulge in the ultimate comfort food with our Slow Cooked Lamb with Rosemary and Garlic, a hearty dish that marries tender, fall-off-the-bone lamb with the fragrant flavors of fresh rosemary and garlic. This recipe, slow-cooked to perfection in a rich broth of red wine and beef stock, features a medley of colorful vegetables, including carrots, onions, and celery, creating a deeply savory and aromatic experience in every bite. With minimal prep time and a luxurious 5-hour oven braise, this dish is a show-stopping centerpiece for a cozy family gathering or special dinner party. Serve it alongside creamy mashed potatoes or crusty bread for the perfect pairing, and elevate your dining experience with this timeless lamb recipe.

Nutriscore Rating: 65/100

Prep Time:20 mins

Cook Time:300 mins

Total Time:320 mins

Servings: 6

Ingredients

• 1.5 kg lamb shoulder
• 2 tbsp olive oil
• 6 pieces garlic cloves
• 4 sprigs fresh rosemary
• 2 medium onions
• 3 medium carrots
• 2 pieces celery stalks
• 250 ml red wine
• 500 ml beef stock
• 1 tsp salt
• 1 tsp black pepper

Directions

Step 1

Preheat your oven to 160°C (320°F).

Step 2

Peel and crush the garlic cloves. Set aside.

Step 3

In a large ovenproof casserole dish, heat the olive oil over medium-high heat.

Step 4

Season the lamb shoulder generously with salt and black pepper.

Step 5

Brown the lamb shoulder in the casserole dish on all sides, then remove and set aside.

Step 6

Chop the onions, carrots, and celery stalks into chunky pieces.

Step 7

Add the chopped vegetables to the casserole dish and sauté for 5-7 minutes until they begin to soften.

Step 8

Stir in the crushed garlic and cook for an additional 2 minutes.

Step 9

Pour in the red wine, scraping up any browned bits from the bottom of the dish.

Step 10

Return the lamb shoulder to the dish. Tuck the rosemary sprigs around the lamb.

Step 11

Pour the beef stock over the lamb, ensuring it is mostly submerged.

Step 12

Cover the casserole dish with a tight-fitting lid or foil.

Step 13

Place the dish in the preheated oven and cook for approximately 5 hours, or until the lamb is tender and falling off the bone.

Step 14

Once cooked, remove the dish from the oven and let it rest for about 10 minutes before serving.

Step 15

Serve the lamb with the braised vegetables and a spoonful of the rich, flavorful broth.

Nutrition Facts

Serving size	(2814.0g)

Amount per serving	% Daily Value*
Calories	4897.3

Total Fat 347.7g	0%
Saturated Fat 146.3g	0%
Polyunsaturated Fat 2.9g
Cholesterol 1500mg	0%
Sodium 5753.1mg	0%
Total Carbohydrate 54.9g	0%
Dietary Fiber 12.1g	0%
Total Sugars 25.1g
Protein 329.3g	0%

Vitamin D 0IU	0%
Calcium 498.9mg	0%
Iron 29.6mg	0%
Potassium 5982.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 67.1%

Protein: 28.2%

Carbs: 4.7%