Vintage Herb-Preserved Lamb Shoulder with Heritage Potatoes

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-08 · Updated 2026-04-08

A slow-simmered lamb shoulder infused with hand-foraged herbs, served with creamy heritage potatoes for a dish that honors traditional cooking methods. This french-inspired slow cooker ready in about 225 minutes pairs lamb shoulder, fresh rosemary, fresh thyme for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 780 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

• 1.5 kg lamb shoulder
• 3 tbsp fresh rosemary
• 2 tbsp fresh thyme
• 6 cloves garlic
• 250 ml red wine
• 500 ml beef stock
• 1 kg new potatoes
• 50 g unsalted butter
• 100 ml heavy cream
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper

Instructions

1. Step 1: Pat lamb shoulder dry with paper towels, then season generously with 1 tsp sea salt and 1/2 tsp black pepper. Heat 2 tbsp olive oil in a Dutch oven over medium-high heat until shimmering, then sear lamb for 5 minutes per side until deeply browned, transferring to a plate.
2. Step 2: Mince 6 garlic cloves and add to the pot with 3 tbsp chopped rosemary and 2 tbsp chopped thyme. Sauté for 1 minute until fragrant, then deglaze with 250 ml red wine, scraping up browned bits, and simmer until reduced by half.
3. Step 3: Return lamb to the pot, add 500 ml beef stock, and bring to a gentle simmer. Cover with a lid, reduce heat to low, and cook for 3 hours until fork-tender, skimming excess fat occasionally.
4. Step 4: While lamb cooks, peel 1 kg new potatoes and cut into 2 cm chunks. Boil in salted water for 12 minutes until tender, then drain well. Return potatoes to the pot, add 50 g butter and 100 ml heavy cream, and mash until smooth and creamy, seasoning with additional salt and pepper to taste.
5. Step 5: Slice the cooked lamb shoulder and serve atop the mashed potatoes, spooning the reduced braising liquid over the top to keep the meat moist.