One-pot slow cooked lamb shoulder
This one-pot slow cooked 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.
Prep Time13 mins
Cook Time2 hrs 50 mins
Total Time3 hrs 3 mins
- 3 tbsp olive oil
- 1.8 kg | 4lb bone-in lamb shoulder
- 2 onions finely diced
- 4 large garlic cloves minced
- 1 red bell pepper sliced
- handful black olives
- 1 tbsp anchovy paste
- 400 g | 14oz tinned chopped tomatoes
- 350 ml | 1 1/4 cup white wine
- 2 tbsp lemon juice
- 1 tbsp sugar or honey
- 2 tsp dried thyme or thyme sprigs
- 2 bay leaves
- pinch red chilli flakes
- salt and pepper to season
Preheat the oven to 160°C (325°F).
Heat the oil in a large (lidded) ovenproof casserole dish.
Season the lamb with plenty of salt and pepper. Brown the lamb for 3-4 minutes per side until nicely coloured. Transfer to plate and set aside.
Add the onions and a little more oil if the pan is too dry. Cook over low heat for 5-7 minutes.
Add the garlic, pepper and anchovy paste and cook for another couple of minutes.
Stir in the tomatoes, wine, lemon juice, sugar, thyme and bay leaves. Bring to a simmer.
Add the lamb and cover casserole. Cook in the oven for 2 hours.
Remove the lid and cook for another 30 minutes, until the sauce has thickened.
Remove from the oven and leave to cool for 10 minutes.
Transfer the lamb to a platter and shred using two forks. Discard any fat and the bones.
Remove the bay leaves from the sauce. Mix the shredded lamb with the sauce and check the seasoning.
Serve over couscous or with potatoes.
Since both the olives and anchovy paste can be quite salty, I haven't added any extra salt to the sauce. Taste and season once cooking is done.
SLOW COOKER INSTRUCTIONS
Cook in a 4.5L slow cooker: follow the recipe cooking for 9 hours on low setting. Cook the sauce for a further 30 minutes with the lid off if it needs thickening.
INSTANT POT INSTRUCTIONS
Cook in a 6L pressure cooker: use diced lamb and 1 cup wine. Sauté the meat in the pressure cooker. Transfer to a plate and continue with the recipe, cooking for 20 mins on high pressure. Allow for a 10 minute NPR and then release remaining pressure manually.
Calories: 614kcal | Carbohydrates: 22g | Protein: 60g | Fat: 24g | Saturated Fat: 7g | Cholesterol: 185mg | Sodium: 501mg | Potassium: 1241mg | Fiber: 3g | Sugar: 11g | Vitamin A: 1065IU | Vitamin C: 55.4mg | Calcium: 110mg | Iron: 7.2mg