Slow Cooked Lamb with a Red Wine Reduction Sauce

Earlier this year I cooked my first piece of lamb with a mushroom rub with a shoulder cut.  I had commented that while the flavour was amazing the meat didn’t come out as tender as I would have liked.  There were a few recommendations stating that a shoulder cut should be slow cooked.  As we had more shoulder cuts that is how I chose to do it this time.  The results were much better with really tender meat.

Preheat the oven to 275F/135C

I salt and peppered the lamb then heated up a skillet with olive oil to sear the lamb.  Sear both sides for about 4 minutes each.  If it is a thicker piece then do it for longer.

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Chop up several cloves of garlic and some fresh rosemary.  We have a plant that survived all winter so I was able to use that.  And for someone that is horrible with houseplants, this is huge!

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In a shallow baking pan put in 1 cup stock of your choice.  I used turkey stock and added the garlic, rosemary, and the lamb.

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I decided to use this red wine as it’s a great drinking wine.  Not very mellow so I think in hindsight I would choose a mellow Italian but this wine was really good with the roasted potatoes and parsnips I served with this.

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I added about 3/4 cup of wine to the dish.

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Cover and slow cook for about an hour and a half.  If it is a thicker cut cook longer until it is done the way you want it.

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Remove the lamb and over with tin foil and keep in a warm place while you finish the sauce and the rest of the dinner.  I put the plate on top of the toaster oven that I was roasting the veg in.  Pour the liquid into a sauce pan and bring to a simmer.  Add a bit of flour to some water and add to the sauce to thicken.  Because the wine was a strong flavour I added a bit of veg bouillon to give a bit of depth to the sauce.  Reduce down.

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Once the veg is done, plate and drizzle the sauce over the lamb.

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I really enjoyed this dish and will definitely experiment with the slow cooking of this meat.


18 thoughts on “Slow Cooked Lamb with a Red Wine Reduction Sauce

  1. Your final 2 photos couldn’t look more enticing. The sauce was reduced to just where I like it. This experiment looks like a success from here. 🙂

  2. I usually can’t find lamb here and it’s a bummer because I really enjoy it. Occasionally when I get to the bigger city, I can get some! I would love to try this recipe, it’s sounds super!

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