Red Wine Lamb Shoulder

Slow-cooked, fall-apart tender and full of rich flavour, this Red Wine Lamb Shoulder is a classic family roast made for sharing. Cooked low and slow with red wine, garlic, rosemary and thyme, the lamb becomes beautifully tender while soaking up all those delicious pan juices.

Serve with crispy roasted potatoes and a fresh cabbage, pea and mint salad for the ultimate Sunday roast or easy entertaining feast.

Red Wine Lamb Shoulder

Australian Lamb

Servings

6

Prep Time

15 minutes

Cook Time

240 minutes

Slow-cooked, fall-apart tender and full of rich flavour, this Red Wine Lamb Shoulder is a classic family roast made for sharing.

Red Wine Lamb Shoulder

Ingredients

  • 1.6-2kg lamb shoulder, bone-in

  • 1 brown onion, halved, thinly sliced

  • 3 cloves garlic, thinly sliced

  • ¼ cup olive oil

  • 2 tbsp rosemary leaves, finely chopped

  • 2 tbsp thyme leaves, finely chopped

  • ¾ cup red wine

  • 375ml salt-reduced beef stock

  • 500g kipfler potatoes, scrubbed, halved

  • ¼ savoy cabbage, finely shredded

  • 2 tbsp currants

  • ½ cup frozen peas, blanched

  • ¼ cup pecorino (or parmesan) cheese, finely grated

  • 1 tbsp white balsamic vinegar

  • ¼ cup mint leaves

Directions

  1. Preheat the oven to 180°C (160° fan-forced).

  2. Arrange the onion over the base of a large roasting pan and place lamb on top of onions. Using a small, sharp knife make incisions over lamb and press garlic into holes.

  3. In a small bowl combine 1 tablespoon oil, rosemary and thyme. Drizzle marinade over lamb, season and pour wine and stock around the base. Cook lamb, uncovered, for 30 minutes.

  4. Cover with foil and cook for a further 3-3 ½ hours or until meat is tender and falling off the bone, adding a little more stock during the cooking time, if necessary. Remove from oven and rest for 20 minutes.

  5. Spread potatoes onto a baking tray, drizzle with 1 tablespoon oil, season and toss to coat. Add to oven when lamb has 45 minutes cook time remaining and cook for 40-45 minutes, or until golden and tender, turning halfway.

  6. In a large bowl combine cabbage, currants, peas, pecorino, remaining oil, balsamic and mint. Season and toss to coat.

  7. Serve lamb with onions, cabbage salad and potatoes. Drizzle with pan juices.
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