Go Back
–+ servings
Slow-Roasted Lamb Shoulder and Root Vegetables

Slow-Roasted Lamb Shoulder and Root Vegetables

Slow-Roasted Lamb Shoulder with Root Vegetables is a classic Irish feast. The lamb shoulder is moist and tender after a long, slow roasting and the vegetables are cooked to perfection. Serve with a sauce made from the intensely flavorful pan juices
4.82 from 27 votes
Print Pin Save
Prep Time: 15 minutes
Cook Time: 3 hours 45 minutes
Total Time: 4 hours
Servings: 6 servings
Calories: 498kcal
Author: Pat Nyswonger

Ingredients

  • 1 tablespoon olive oil
  • 3 1/2 pound bone-in lamb shoulder with fat cap
  • Salt and pepper
  • 3 cups beef broth
  • 4 garlic cloves sliced
  • 2 sage sprigs
  • 1 bundle fresh thyme tied with a string
  • 2-3 dried bay leaves
  • 4-5 carrots scrubbed
  • 3 medium parsnips peeled
  • 1 pound small white or red potatoes scrubbed
  • 3-4 small onions trimmed
  • 1 cup white wine
  • Herb sprigs for garnish

For the Finishing Sauce:

  • 1-2 tablespoon flour
  • 1/2 to 1 cup 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

  1. Two or three large meaty lamb shanks totaling 3+ pounds can be substituted for the lamb shoulder.
  2. Vegetables can be cut into portions or left whole
  3. Serve with Brussels sprouts, cabbage or leafy greens as desired

Nutrition

Serving: 1 | Calories: 498kcal | Carbohydrates: 31g | Protein: 32g | Fat: 23g | Saturated Fat: 9g | Cholesterol: 102mg | Sodium: 892mg | Fiber: 8g | Sugar: 12g