Slow-Cooked One-Pot Lamb Shoulder

Serves 1
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Directions

  1. 1Season the lamb shoulder with salt, cumin, paprika, garlic powder and olive oil.
  2. 2Season the lamb shoulder with salt, cumin, paprika, garlic powder and olive oil.
  3. 3Season the lamb shoulder with salt, cumin, paprika, garlic powder and olive oil.
  4. 4Rub the seasoning all over the lamb and put it in the pot, skin side down.
  5. 5Rub the seasoning all over the lamb and put it in the pot, skin side down.
  6. 6Rub the seasoning all over the lamb and put it in the pot, skin side down.
  7. 7Slice the onions and carrots.
  8. 8Slice the onions and carrots.
  9. 9Slice the onions and carrots.
  10. 10Place the pot on the heat.
  11. 11Place the pot on the heat.
  12. 12Place the pot on the heat.
  13. 13Add the onions, carrots, garlic, thyme and rosemary to the pot.
  14. 14Add the onions, carrots, garlic, thyme and rosemary to the pot.
  15. 15Add the onions, carrots, garlic, thyme and rosemary to the pot.
  16. 16Pour in some red wine and add a beef or chicken stock cube.
  17. 17Pour in some red wine and add a beef or chicken stock cube.
  18. 18Pour in some red wine and add a beef or chicken stock cube.
  19. 19Add water, leaving the top of the meat out.
  20. 20Add water, leaving the top of the meat out.
  21. 21Add water, leaving the top of the meat out.
  22. 22Put the pot in the oven overnight at 100 degrees C or use a slow cooker on low.
  23. 23Put the pot in the oven overnight at 100 degrees C or use a slow cooker on low.
  24. 24Put the pot in the oven overnight at 100 degrees C or use a slow cooker on low.
  25. 25Refrigerate to reheat later.
  26. 26Refrigerate to reheat later.
  27. 27Refrigerate to reheat later.
  28. 28Skim the fat from the top.
  29. 29Skim the fat from the top.
  30. 30Skim the fat from the top.
  31. 31Chop up some baby potatoes.
  32. 32Chop up some baby potatoes.
  33. 33Chop up some baby potatoes.
  34. 34Add the potatoes to the pot.
  35. 35Add the potatoes to the pot.
  36. 36Add the potatoes to the pot.
  37. 37Put the pot back in the oven at 200 degrees C for 30-45 minutes.
  38. 38Put the pot back in the oven at 200 degrees C for 30-45 minutes.
  39. 39Put the pot back in the oven at 200 degrees C for 30-45 minutes.
  40. 40Take the meat out of the pot and shred it.
  41. 41Take the meat out of the pot and shred it.
  42. 42Take the meat out of the pot and shred it.
  43. 43Make a cornflour slurry to thicken the sauce.
  44. 44Make a cornflour slurry to thicken the sauce.
  45. 45Make a cornflour slurry to thicken the sauce.
  46. 46Plate the potatoes, carrots and sauce.
  47. 47Plate the potatoes, carrots and sauce.
  48. 48Plate the potatoes, carrots and sauce.
  49. 49Put the shredded lamb on top.
  50. 50Put the shredded lamb on top.
  51. 51Put the shredded lamb on top.
  52. 52Add gravy, pepper and parsley.
  53. 53Add gravy, pepper and parsley.
  54. 54Add gravy, pepper and parsley.

Ingredients

  • 1 lamb shoulder
  • 1 lamb shoulder
  • 1 lamb shoulder
  • 1 tsp paprika
  • 1 tsp paprika
  • 1 tsp paprika
  • 1 tsp garlic
  • 1 tsp garlic
  • 1 tsp garlic
  • 0.5 tsp cumin
  • 0.5 tsp cumin
  • 0.5 tsp cumin
  • oil
  • oil
  • oil
  • salt
  • salt
  • salt
  • pepper
  • pepper
  • pepper
  • 1 chicken stock cube
  • 1 chicken stock cube
  • 1 chicken stock cube
  • 200 ml water
  • 200 ml water
  • 200 ml water
  • 300 ml water
  • 300 ml water
  • 300 ml water
  • 100 ml red wine
  • 100 ml red wine
  • 100 ml red wine
  • 200 ml red wine
  • 200 ml red wine
  • 200 ml red wine
  • 3 carrots
  • 3 carrots
  • 3 carrots
  • 1 onions sliced
  • 1 onions sliced
  • 1 onions sliced
  • 2 garlic cloves
  • 2 garlic cloves
  • 2 garlic cloves
  • 3 sprigs thyme
  • 3 sprigs thyme
  • 3 sprigs thyme
  • 3 sprigs rosemary
  • 3 sprigs rosemary
  • 3 sprigs rosemary
  • 500 g baby potatoes
  • 500 g baby potatoes
  • 500 g baby potatoes
  • 2 tsp cornflour
  • 2 tsp cornflour
  • 2 tsp cornflour
  • 50 ml water
  • 50 ml water
  • 50 ml water
  • parsley
  • parsley
  • parsley

Equipment

scissorspotknifeovenspoonforkladle

Tips

  • For best results, refrigerate the pot overnight and skim off the fat layer before reheating.