Slow Cooked Lamb Herbs (Printable)

Succulent lamb braised with herbs and vegetables in rich wine for a tender, comforting main course.

# What's Needed:

→ Meat

01 - 4 lbs bone-in lamb shoulder or leg
02 - 2 tbsp olive oil
03 - Salt and freshly ground black pepper, to taste

→ Vegetables

04 - 2 large onions, sliced
05 - 4 carrots, peeled and cut into chunks
06 - 3 celery stalks, cut into chunks
07 - 4 garlic cloves, smashed

→ Liquids

08 - 1 2/3 cups beef or lamb stock
09 - 1 cup dry red wine
10 - 2 tbsp tomato paste

→ Herbs & Spices

11 - 3 fresh rosemary sprigs
12 - 3 fresh thyme sprigs
13 - 2 bay leaves

# How to Make It:

01 - Set the oven to 325°F to prepare for slow cooking.
02 - Pat the lamb dry and season generously with salt and freshly ground black pepper.
03 - Heat olive oil in a large oven-safe pot over medium-high heat. Brown the lamb on all sides, about 3 to 4 minutes per side, then remove and set aside.
04 - In the same pot, add onions, carrots, celery, and garlic. Cook for 5 to 6 minutes until softened and lightly caramelized.
05 - Stir in tomato paste and cook for 1 minute to deepen flavor.
06 - Pour in the red wine, scraping any browned bits from the bottom. Simmer for 2 minutes to reduce slightly.
07 - Return lamb to the pot. Add stock, rosemary, thyme, and bay leaves. Bring to a gentle simmer.
08 - Cover with a tight-fitting lid and place in the preheated oven. Cook for 4 to 4.5 hours, basting occasionally, until the lamb is tender and easily falls apart.
09 - Transfer lamb and vegetables to a serving dish. Skim fat from the cooking liquid and reduce it on the stovetop for a thicker sauce if desired. Serve the lamb and vegetables with the sauce spooned over.

# Tips for Success:

01 -
  • The lamb becomes impossibly tender after hours in the oven, practically melting when you touch it with a spoon.
  • Your kitchen smells like a cozy Mediterranean tavern, with herbs and wine mingling in the air.
  • Its mostly hands-off cooking, so you can read a book or prep sides while the oven does the work.
  • The rich pan sauce is so flavorful you will want to save every drop for soaking into bread or potatoes.
02 -
  • Do not skip the searing step, that caramelized crust is where half the flavor lives and it makes the sauce infinitely richer.
  • Keep the oven low and slow, high heat will toughen the meat instead of melting the collagen into silky tenderness.
  • Baste the lamb every hour if you can, it keeps the top from drying out and deepens the glaze on the surface.
03 -
  • Marinate the lamb overnight with smashed garlic, rosemary, and olive oil for even deeper flavor, just pat it dry before searing.
  • Use a heavy Dutch oven with a tight-fitting lid, it holds heat evenly and keeps the moisture locked in for the perfect braise.
  • If your sauce tastes a little flat at the end, a squeeze of lemon juice or a pinch of flaky salt will wake up all the flavors.

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