Tender Slow-Cooked Lamb Shoulder with Rosemary & Honey
Hello friends! This week, I’m sharing a recipe that’s both incredibly flavourful and wonderfully easy: Tender Slow-Cooked Lamb Shoulder with Rosemary & Honey. Perfect for a cozy evening, and especially gentle on the joints!
Ingredients:
- 3-4 lb boneless lamb shoulder, trimmed of excess fat
- * 2 tbsp olive oil
- * 1 large onion, chopped
- * 2 carrots, chopped
- * 2 celery stalks, chopped
- * 4 sprigs fresh rosemary
- * 2 cloves garlic, minced
- * 1 cup low-sodium chicken broth
- * 1/4 cup honey
- * Salt and pepper to taste
Instructions:
- Season the lamb: Pat the lamb shoulder dry with paper towels. Season generously with salt and pepper.
- 2. Sear the lamb: Heat olive oil in a large oven-safe skillet or Dutch oven over medium-high heat. Sear the lamb on all sides until nicely browned (about 3-4 minutes per side). Remove from the skillet and set aside.
- 3. Sauté vegetables: Add the onion, carrots, and celery to the skillet and cook until softened, about 5-7 minutes. Add the minced garlic and rosemary sprigs and cook for another minute until fragrant.
- 4. Combine and slow cook: Return the lamb shoulder to the skillet. Pour in the chicken broth and honey. Bring to a simmer.
- 5. Oven time: Cover the skillet tightly with a lid or foil. Transfer to a preheated oven at 325°F (160°C) and cook for 3-4 hours, or until the lamb is fork-tender. You can also use a slow cooker on low for 6-8 hours.
- 6. Shred and serve: Once cooked, remove the lamb from the skillet and let it rest for 10-15 minutes. Shred the lamb with two forks. Skim off any excess fat from the cooking liquid. Return the shredded lamb to the skillet and stir to coat in the delicious juices.
- 7. Enjoy! Serve the lamb over mashed potatoes, rice, or your favorite vegetables.
This recipe is designed for easy digestion and maximum flavor. Feel free to adjust the honey to your liking. Le