Slow cooked lamb shoulder in rich tomato sauce with olives and anchovies served on a platter
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4.67 from 3 votes

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
Course: Main Course
Cuisine: Greek
Keyword: Greek lamb gyros, Pulled Lamb, Slow Cooked Lamb
Servings: 4
Calories: 614kcal
Author: Lucy Parissi | Supergolden Bakes


  • 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.
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.
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