Greek Slow Cooker Lamb Shoulder (Ultra Tender!)
, Updated Jul 26, 2025
This post may contain affiliate links. Please read our disclosure policy.
This Greek-style Slow Cooker Lamb Shoulder with tomatoes, olives and anchovies is cooked low and slow until the lamb falls apart at the touch of a fork. Shred the lamb and mix with the delicious tomato-based sauce before serving.
You will also love this ultra popular Greek lamb kleftiko
What Is Lamb Shoulder (And Best Way to Cook It)
Lamb shoulder is a flavorful, marbled cut from the upper foreleg of the lamb. It’s fattier and more sinewy than leg of lamb, but that’s exactly what makes it perfect for slow cooking—those connective tissues break down beautifully over time, resulting in incredibly tender, fall-apart meat with rich, deep flavor.
Bone-in lamb shoulder is an excellent choice as it adds so much depth to the sauce as it cooks. This cut really shines when cooked slowly over several hours. Whether you’re using a slow cooker, pressure cooker, or roasting pan, the goal is the same: gentle heat, long time, and moisture to break down the meat until it’s fork-tender.
Why You Will Love This Recipe
I am putting all this lamb shoulder know-how to good use in this easy slow-cooked lamb recipe. It’s a winner!
- Low effort, maximum flavor!: Let your slow cooker do the heavy lifting.
- Incredibly tender lamb: Long, slow cooking ensures fall-apart texture and deep flavor.
- Perfect for gatherings: A showstopper centerpiece that feeds a crowd with minimal effort.
- Freezer-friendly: Great for batch cooking or freezing leftovers.
- Naturally gluten-free and low carb: Great for a variety of dietary needs.
Slow-Cooked Lamb Shoulder Ingredients
This recipe is packed with bold flavors that complement the rich, slightly sweet taste of fall-apart tender lamb. Each ingredient brings something to the table – from the braising liquid that keeps the meat moist to the aromatics and flavor boosters. Let’s take a closer look!
- Lamb Shoulder: The star of the dish! Lamb shoulder is ideal for slow cooking thanks to its marbled fat and connective tissue, which break down over time to become fall-apart tender. Cooking it on the bone adds depth and richness to the sauce.
- Onions and Garlic: A flavor foundation that sweetens and softens during the long cook time, creating a savory base for the sauce.
- Red Bell Pepper: Adds a touch of sweetness and texture, balancing the savory intensity of the lamb and olives.
- Black Olives: Briny and rich, they cut through the richness of the lamb and provide contrast in flavor and texture. Kalamata or similar varieties work best.
- Anchovy Paste: A secret umami bomb. Don’t worry—it won’t taste fishy! Anchovies melt into the sauce and deepen the savory flavor.
- Chopped Tomatoes: Provides acidity and body to the sauce. The natural sweetness in the tomatoes balances out the richness of the lamb.
- White Wine: Adds acidity, depth, and subtle fruitiness. It helps tenderize the meat and creates a silky, flavorful braising liquid. Choose a dry white wine you’d happily drink. Replace with lamb or chicken stock or broth if you are avoiding wine.
Should You Brown Lamb Shoulder Before Slow Cooking?
If you have the time, it’s a great idea to sear the lamb first. Browning the meat in a hot skillet or your multi-function slow cooker enhances the dish with rich, caramelized flavors. This step not only builds a flavorful base but also gives your lamb a lovely color and texture.
But this is not a deal breaker! If you’re short on time, simply skip this step. The lamb will still be delicious thanks to the slow cooking process and flavorful liquid.
Serving Suggestions
This melt-in-the-mouth lamb is incredibly versatile and pairs beautifully with a range of sides. Try serving it with:
- Creamy mashed potatoes, Greek lemon potatoes or buttery polenta
- Couscous or rice for a lighter, Mediterranean-style meal
- Crusty bread to mop up every last bit of the rich sauce
- A side salad such as Traditional Greek Salad (Horiatiki Salata) or Crispy Smashed Potato Salad.
- Round off your Greek Feast with a selections of sharing plates such as Gigantes Plaki, Kolokithokeftethes Greek Zucchini Balls, Tzatziki, and Spanakopitakia!
Lamb Recipes For All!
This slow cooked lamb shoulder is fall-apart tender, rich in flavor, and perfect for a stress-free Sunday roast or special occasion. Tried it? I’d love to see how it turned out! Please leave a comment and rating below and follow my social media for more fuss-free flavorful recipes! 📸 Instagram 📌 Pinterest ️🤙 @TikTok
One-pot slow cooked lamb shoulder
Ingredients
- 3 tbsp olive oil or as needed
- 4 pounds (1.8kg) lamb shoulder bone-in
- 1 tbsp sea salt flakes (kosher salt)
- 2 tsp freshly ground black pepper
- 2 large onions finely diced
- 4 cloves garlic minced
- 1 red bell pepper sliced
- 3 tbsp black olives
- 1 tbsp anchovy paste or 3 finely chopped anchovies
- 15 oz (400g) tomatoes crushed or chopped
- 1 ¼ cups (300ml) white wine use ½ cup (125ml) for slow cooker method
- 2 tbsp lemon juice
- 1 tbsp honey (optional)
- 2 tsp dried thyme or 2 fresh thyme sprigs
- 2 bay leaves
- pinch red pepper flakes or pul biber
Instructions
Slow Cooker Instructions
- Season the lamb with plenty of salt and pepper.1 tbsp sea salt flakes, 4 pounds (1.8kg) lamb shoulder, 2 tsp freshly ground black pepper
- Heat oil in the slow cooker if it has a browning function (or in a separate large skillet if it doesn't). Brown the lamb for 3-4 minutes per side until nicely browned on all sides. Transfer the lamb on to plate.3 tbsp olive oil
- Add the onions and a splash of oil if needed. Cook over low heat for 5-7 minutes, or until softened.2 large onions
- Add the garlic, sliced pepper, olives and anchovy paste and cook for another couple of minutes.4 cloves garlic , 1 red bell pepper, 3 tbsp black olives, 1 tbsp anchovy paste
- Stir in the tomatoes, half a cup (125ml) of wine, lemon juice, honey, thyme and bay leaves. Add the lamb in the slow cooker and cook for 6 hours on HIGH or up to 9 hours on LOW. Discard the bay leaves.15 oz (400g) tomatoes, 1 ¼ cups (300ml) white wine, 2 tbsp lemon juice, 1 tbsp honey, 2 tsp dried thyme , 2 bay leaves
- Shred the lamb and place on a platter. Spoon over the sauce and check the seasoning, adding salt and pepper as needed. Garnish with some thyme and red pepper flakes and erve with your favorite sides.pinch red pepper flakes
Oven Roast Instructions
- Preheat the oven to 325°F (160°C). Position the rack in the lower part of the oven.
- Brown the lamb in a large lidded casserole dish or Dutch Oven for about 5 minutes per side, or until well browned.
- Remove lamb onto a plate and add a splash of the wine to deglaze the pan. Scrape any browned bits stuck to the pan loose with a wooden spoon.
- Add a bit more oil and sauté the onion until softened then add the garlic and sliced pepper. Stir in the remaining ingredients and bring to a simmer.
- Place the lamb in the sauce, cover and roast in the oven for 2-3 hours or until the lamb is perfectly tender when pierced with a knife (you should be able to pull it out without any resistance).
- Take the lid off and continue to cook for a further 30 minutes to reduce the sauce if needed.
- Transfer the lamb to a platter and rest for 10 minutes. Shred the meat using two forks, discarding any fat and the bones.
- Remove the bay leaves from the sauce. Mix the shredded lamb with the sauce and check the seasoning. Serve with your favorite side dishes.
Instant Pot Instructions
- Use the Instant Pot’s “Sauté” setting to brown the lamb shoulder. Sear for 3-4 minutes per side or until nicely browned. Set aside.
- Sauté the onions, garlic, pepper for a few minutes, if desired. Add the remaining ingredients and stir to combine. Place the lamb back in the instant pot.
- Cook on high pressure for an hour. Allow for natural pressure release for 15 minutes then flick the valve venting to release any remaining pressure.
- Shred and serve according to directions above.
Notes
- Store leftovers in an airtight container for up to 4 days. To freeze, portion into suitable containers and freeze for up to 3 months. Defrost overnight in the fridge. Reheat in a covered dish in the microwave or in a pan on the stove,
Nutrition
Nutritional information is always approximate, and will depend on quality of ingredients and serving sizes.
