Mediterranean Slow-Braised Lamb Shoulder with Rosemary

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-07 · Updated 2026-04-07

A deeply flavorful lamb shoulder dish that demands patience and precision, slow-cooked until fork-tender with aromatic herbs and wine. This mediterranean-inspired slow cooker ready in about 235 minutes pairs (1.1 kg) bone-in lamb shoulder, olive oil, large, finely diced onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 580 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2.5 lbs (1.1 kg) bone-in lamb shoulder
• 3 tbsp olive oil
• 1 large, finely diced onion
• 2 medium, diced carrot
• 2 stalks, diced celery
• 4 cloves, minced garlic
• 1 cup (240 ml) dry red wine
• 2 cups (480 ml) chicken stock
• 3 sprigs fresh rosemary
• 2 sprigs fresh thyme
• 1.5 tsp salt
• 1 tsp black pepper

Instructions

1. Step 1: Pat the lamb shoulder dry with paper towels and season generously with 1.5 tsp salt and 1 tsp black pepper. Heat 2 tbsp olive oil in a heavy Dutch oven over medium-high heat until shimmering, then sear the lamb for 4-5 minutes per side until deeply browned — do not move it until a crust forms.
2. Step 2: Add the diced onion, carrot, celery, and minced garlic to the pot, stirring to coat in the browned bits. Cook for 3 minutes until vegetables soften and become fragrant.
3. Step 3: Deglaze the pot with 1 cup red wine, scraping up all browned bits with a wooden spoon, then simmer for 2 minutes until the alcohol evaporates.
4. Step 4: Add 2 cups chicken stock, rosemary sprigs, and thyme sprigs. Bring to a gentle simmer, then cover with a tight-fitting lid and transfer to a preheated oven at 325°F (163°C).
5. Step 5: Braise for 3.5 hours until the lamb is fork-tender and easily pulls away from the bone, checking occasionally to ensure liquid is simmering gently (add water if needed to prevent drying).
6. Step 6: Remove the lamb and herbs, then strain the cooking liquid through a fine-mesh sieve into a bowl. Skim excess fat from the surface, then return the liquid to the pot and simmer uncovered for 15 minutes until reduced by half and slightly thickened.