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Perfect Slow Cooked Lamb Shoulder (Fall-Apart Tender)

Slow Cooked Lamb Shoulder with Herbed Potatoes

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Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Servings 6

Ingredients
  

  • 4 lbs Bone-in lamb shoulder room temperature
  • 2 lbs Potatoes peeled and halved
  • 6 cloves Garlic cut into slivers
  • 4 sprigs Fresh rosemary cut into small pieces
  • 2 tbsp Olive oil
  • 2 cups Beef broth or lamb stock, for braising and gravy
  • 1 large Yellow onion quartered
  • 1 tbsp Kosher salt and black pepper to taste

Instructions
 

  • Preheat the oven to 320°F (160°C). Remove the lamb shoulder from the refrigerator one hour prior to cooking.
  • Use a sharp knife to make deep incisions evenly across the lamb shoulder. Insert the garlic slivers and pieces of fresh rosemary into the incisions.
  • Rub the entire lamb shoulder generously with olive oil, kosher salt, and black pepper.
  • Place the quartered onion in the bottom of a deep roasting pan to act as a trivet. Pour the beef broth into the pan, then place the lamb shoulder on top of the onions.
  • Cover the roasting pan tightly with a double layer of aluminum foil or a heavy, tight-fitting lid. Roast in the preheated oven for 3.5 to 4 hours.
  • Remove the pan from the oven and carefully remove the foil. Arrange the prepared potatoes around the lamb, coating them gently in the pan juices.
  • Increase the oven temperature to 425°F (220°C). Return the uncovered pan to the oven and roast for an additional 30 to 40 minutes, until the top of the lamb is browned and the potatoes are crispy and tender.
  • Transfer the lamb and potatoes to a serving platter and cover loosely with foil to rest for 20 minutes. Skim the excess fat from the pan juices and simmer the remaining liquid on the stove to create a rich gravy. Serve the lamb pulled apart alongside the potatoes and gravy.