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This slow-roasted lamb shoulder delivers tender, fall-apart meat surrounded by hearty vegetables that cook right in the same pot. Garlic, fresh herbs, and a splash of white wine infuse the lamb with deep, aromatic flavor as it braises. After about 4 hours in the oven, you’re rewarded with a rustic, comforting meal ideal for a relaxed weekend dinner.
Everything cooks together, from the lamb to the vegetables to the sauce, making this a complete one-pot meal with minimal fuss. Serve it straight from the Dutch oven and let the flavors speak for themselves.
Here’s Why This Braised Lamb Shoulder Recipe Works
Bone-in for maximum flavor: The fat cap and bone boost richness while keeping the meat ultra-juicy.
Long roast, low temp: Three hours at 300°F breaks down tough fibers without drying the meat out.
One-pot side dish: The vegetables roast right in the braising liquid. No need to prep separate sides.
Rich sauce for gravy: The pan juices get strained and thickened into a smooth, glossy gravy that clings to everything it touches.
Recipe Tips
Sear for flavor: Don’t skip the golden crust, it builds depth before the braise.
Tie your thyme: Bundling herbs makes them easy to remove once they’ve done their job.
Match veggie sizes: Keep carrots, parsnips, and potatoes roughly even for consistent texture.
Strain your sauce: A quick strain removes herb bits and onion skins, leaving a silky finish.
Let it rest: Give the lamb 10–15 minutes under foil to reabsorb its juices before carving
Season in layers: Salt the lamb well at the start, then taste and adjust the sauce at the end.
Watch the liquid level: During a long braise, make sure the broth stays about halfway up the meat. Top it off if it gets low.
Check veggie doneness: Root vegetables can soften at different rates. Pull smaller pieces out if they’re tender before the rest.
Carve against the grain: Once rested, slice or shred the lamb against the grain for the most tender bite.
Ingredient Notes
Lamb shoulder: A bone-in lamb shoulder with a fat cap is ideal. The bone adds flavor and the fat slowly renders, keeping the meat tender during the long roast.
Beef broth: Provides a savory base for the braise; choose a low-sodium broth so you can control the seasoning.
Garlic + herbs: Fresh sage, thyme, and bay leaves build a deep, aromatic foundation. They mellow as they cook, giving the dish warmth rather than sharpness.
Root vegetables: Carrots, parsnips, and potatoes hold up well to long roasting and absorb the braising liquid without turning mushy.
White wine: Adds acidity and brightness, balancing the richness of the lamb. If you prefer an alcohol-free recipe, swap the wine for extra broth.
Much like my lamb osso buco, this recipe leans on time, aromatics, and gentle heat to transform a tough cut into something incredibly tender, with the vegetables and braising liquid soaking up every bit of that slow-cooked flavor.
For another hearty lamb recipe, try my lamb cassoulet.
Lamb Shoulder Roast with Veggies
This slow roasted lamb shoulder brings together tender meat, deeply flavored vegetables, and a sauce that ties it all together. The whole dish transforms into something rich, rustic, and effortless to serve. Bring it to the table and let everyone dig in; it’s the kind of meal that rewards patience.
If you’re craving another classic lamb centerpiece, my roasted leg of lamb is a great next stop.
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Slow-Roasted Lamb Shoulder and Root Vegetables
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Ingredients
- 1 tablespoon olive oil
- 3 ½ pound bone-in lamb shoulder, with fat cap
- Salt and pepper
- 3 cups beef broth
- 4 garlic cloves, sliced
- 2 sprigs fresh sage
- 1 bundle Fresh thyme, tied with a string
- 2-3 bay leaves
- 4-5 large carrots, scrubbed
- 3 medium parsnips, peeled
- 1 pound baby potatoes, or red potatoes, scrubbed
- 3 to 4 onions, quartered, see notes
- 1 cup dry white wine
For the Finishing Sauce:
- 1-2 tablespoon all-purpose flour
- ½ to 1 cup chicken broth, water or wine, as needed
Instructions
- Preheat the oven to 450°F.
- Brush the surface of the lamb with olive oil then season well with salt and pepper. Set a Dutch oven over medium heat and when it is hot, place the lamb shoulder in a Dutch oven, fat side down, and sear to a golden brown. Remove from the heat, turn the shoulder over, bone side down and pour the beef broth around the sides.
- Add the sliced garlic, sage sprigs, thyme bundle and the bay leaves. Place the lid on the pot and transfer it to the oven. Roast for 20 minutes, then reduce the heat to 300°F and continue to roast for an additional 3 hours.
- Remove the pot from the oven and add the vegetables around the sides of the lamb shoulder, pour in the white wine or broth and replace the lid. Return the pot to the oven and continue to roast for an additional 30 minutes or until the vegetables are just tender but still slightly firm.
- Remove the pot from the oven, discard the bay leaves, sage and thyme bundle. Transfer the meat to a serving platter and arrange the vegetables around the lamb. Cover the platter with foil and keep warm while making the sauce.
Make the Finishing Sauce:
- Spoon off as much of the accumulated fat as possible from the pan liquid, reserving 2-3 tablespoons for the sauce. Pour the remaining liquid from the pot through a mesh strainer set over a dish. There should be about 1 1/2 cups of liquid, if not add additional broth, water or wine.
- Add the reserved fat to a small saucepan set over medium heat, stir in the flour and cook for 1 minute. Stir in the pan liquid and bring to a boil, remove from the heat, whisking until smooth and slightly thickened. Transfer the sauce to a dish or pitcher and serve with the lamb and vegetables.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!Have you made this dish of slow roasted lamb shoulder and root vegetables? We would love to see a picture. Tag us on Instagram.
We were working with 5 pounds of lamb which made us second guess how long to cook, but found that 3 hours was plenty long enough to make it cooked through and will put veggies in sooner next time. Thank you for the great recipe! Hope you have a happy new year!
Thanks for the comment Annie. Happy New Year to you as well.
Pat, thanks so much for the response and advice. Hit a sale on the lamb shoulder and had it sitting in the freezer. Current temp is 108, so the slow cooker was a boon. Worked beautifully and my first time with parsnips! Only been cooking for a few years since some medical issues for the better half – thanks for making me look good!
Hey, Craig…I am happy to hear this worked for you and your wife! Slow-cookers really are handy aren’t they! Thanks for your comments and feedback on how it turned out. ?
Would like to try this, but here in Phoenix in the summer, 3 1/2 hours of oven time is a challenge to the constantly running air conditioning.
This looks appropriate for a slow cooker. Would it work, and any tips on how to make the transition?
Hi, Craig! This slow-roasted lamb shoulder would be excellent prepared in a slow cooker and is perfectly suited to the hot Arizona weather. My recommendations would be to follow the instructions for the slow-roasted lamb shoulder by first searing it to get a nice brown. Cook the lamb on low for 8 to 10 hours or on high for 4 to 5 hours until the lamb pulls away from the bone. You might want to consider adding the root vegetables when the lamb has cooked for half the allotted time. Enjoy!?
I’m a sucker for lamb. I’ve always used darker wines with lamb but I’ll have to experiment with the white. Thanks for posting this.
Hi, Molly….Thanks you your comments, a red or white wine is excellent with this lamb dish! Actually, in my opinion, this is much better with a red wine. I’m not much of a beer drinker, but Guinness beer is Irelands classic whether it’s St. Patricks day or not…. 🙂
Love lamb! And although I really like leg of lamb on the rare side, long-cooked lamb — braises and such — really have better flavor. Lamb shoulder is good stuff! Love it, and haven’t made one in AGES. Thanks for the inspiration!
Thank you, John….This was my first experience with a lamb shoulder and it was so delicious! Now, I am anxious to try it in another dish. We LOVE lamb! 🙂