Slow-Roasted Lamb Shoulder and Root Vegetables

Roasted lamb and vegetables in a red baking dish on white surface.

4.82 from 27 votes

Slow-Roasted Lamb Shoulder and Root Vegetables

Slow-roasted lamb shoulder cooks low and slow until the meat is tender and pull-apart, surrounded by vegetables that braise in the same pot. Garlic, fresh herbs, beef broth, and wine build deep, aromatic flavor, and the pan juices whisk into a smooth, glossy sauce for serving. A rustic, one-pot roast perfect for a relaxed weekend meal.

Prep Time15

Cook Time3 45

Total Time4

Course: Main Dish

Cuisine: American

Keyword: roasted lamb shoulder, slow roasted lamb shoulder and root vegetables

Servings: servings

Author: Pat Nyswonger

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

Choose the right cut: Use a bone-in lamb shoulder with the fat cap intact; it keeps the meat moist during the long roast.

Keep the veggies even: Cut root vegetables to similar sizes so they cook evenly.

Swap the wine if needed: White wine adds brightness, but extra broth works if you prefer not to use alcohol.

Watch the liquid: If the braising liquid reduces too much, top it off with a little broth to maintain moisture.

Adjust the sauce: The sauce thickens quickly. Add more broth to reach your preferred consistency.

Nutrition