One-pot slow cooked lamb shoulder

4.34 from 12 votes

One-pot slow cooked lamb shoulder

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 sauce before serving. Instant Pot and Oven instructions included!

Prep Time13

Cook Time2 50

Total Time3 3

Course: Main Course

Cuisine: Greek

Keyword: Slow Cooked Lamb Shoulder

Servings: - 6

Calories: 614kcal

Author: Lucy Parissi | Supergolden Bakes

Equipment

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

Recipe 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,

Serving Suggestions

Nutrition