Slow-Cooked Lamb Shoulder with Gard Spices and Red Wine

By AislePrompt Editorial · Published 2026-06-14 · Updated 2026-06-14

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Tender lamb shoulder slow-cooked with aromatic spices and red wine, inspired by the rustic flavors of the Gard countryside. This French-inspired lamb recipe, ready in about 200 minutes, pairs lamb shoulder, salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 550 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.

Prep: 20 min Cook: 180 min Serves 6 French cuisine 550 cal/serving

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Ingredients

3 lbs, bone-in lamb shoulder
2 tsp salt
1 tsp black pepper
3 tbsp olive oil
1 large, sliced onion
2 medium, chopped carrots
4 crushed garlic cloves
2 tsp dried rosemary
1 tsp dried thyme
2 cups red wine
1 cup beef broth
2 bay leaves

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Instructions

Step 1: Preheat oven to 300°F (150°C). Rub 3 lbs lamb shoulder all over with 2 tsp salt and 1 tsp black pepper.
Step 2: Heat 3 tbsp olive oil in a large ovenproof pot over medium-high heat. Brown the lamb on all sides for 8-10 minutes until golden, then remove and set aside.
Step 3: Add 1 large sliced onion, 2 chopped carrots, and 4 crushed garlic cloves to the pot. Sauté for 5 minutes until softened and fragrant.
Step 4: Stir in 2 tsp dried rosemary, 1 tsp dried thyme, then pour in 2 cups red wine and 1 cup beef broth, scraping up any browned bits from the bottom.
Step 5: Return the lamb to the pot, add 2 bay leaves, cover tightly, and transfer to the oven. Slow-cook for 3 hours until lamb is fork-tender and falling apart.
Step 6: Remove lamb, shred with forks, and serve with the reduced sauce from the pot for a hearty, Gard-inspired slow-cooked meal.