This is one of those dishes that makes the whole house smell absolutely amazing. Slow-roasted lamb shoulder is the perfect Sunday dinner – yes, it takes a few hours, but most of that time the oven does the work for you. The result is meat so tender it practically melts on your fork, along with caramelized root vegetables and a deep, flavorful red wine sauce.
I love this dish because it’s both elegant enough for guests and comforting enough for a regular family evening. Lamb shoulder is an affordable cut of meat that becomes incredibly delicious when slow-roasted. The red wine-based sauce becomes rich and complex, and the root vegetables taste heavenly after bathing in the meat juices for several hours.
Feel free to pair it with something fresh on the side, perhaps a simple green salad or homemade bread for dipping in that gorgeous sauce. Trust me, this is a recipe you’ll make again and again!
Ingredients
- 1 kg lamb shoulder
- 2 tbsp rapeseed oil
- 2 tsp salt
- 1 tsp pepper
- 4 carrots
- 2 parsnips
- 1 celeriac
- 2 red onions
- 4 garlic cloves
- 3 sprigs thyme
- 3 sprigs rosemary
- 5 dl beef stock
- 3 dl red wine
- 2 tbsp butter
- 1 tbsp tomato purée
- 1 tbsp dark soy sauce
- 1 tbsp red wine vinegar
- Salt and pepper to taste
Instructions
Preheat the oven to 140°C. Rub the lamb shoulder with salt and pepper on all sides. Heat the oil in a frying pan and sear the meat until golden brown on all sides, about 8-10 minutes. Transfer the meat to a large ovenproof dish with a lid.
Peel and cut the root vegetables into large pieces – carrots and parsnips into halves or thirds, celeriac into large cubes. Cut the onions into quarters. Arrange the vegetables around the lamb shoulder along with crushed garlic cloves and herbs.
Pour beef stock and red wine over the meat until it covers about halfway. Put the lid on and place the dish in the oven. Let it roast for 3.5-4 hours until the meat is tender and almost falling apart.
Remove the lamb shoulder and vegetables and keep them warm under foil. Pour the liquid into a saucepan and boil vigorously for 10-15 minutes until reduced by about half. Add tomato purée, soy sauce and vinegar, and let it simmer for a few minutes.
Whisk in the butter a little at a time until the sauce becomes shiny and glossy. Season with salt and pepper. Strain the sauce through a sieve if you want a completely smooth consistency.
Slice the lamb shoulder and serve with the root vegetables and plenty of red wine sauce. This is perfect alongside guaranteed crispy homemade French fries or creamy mashed potatoes.
Notes
The lamb shoulder can be prepared the day before and reheated gently in the oven at 120°C for 30-40 minutes. The sauce often tastes even better on day two! If you can't find lamb shoulder, lamb shank or leg of lamb work perfectly fine for this recipe.