Lamb Shoulder in the Slow Cooker

4.64 from 30 votes

Easy to make lamb shoulder in the slow cooker, amazingly delicious, fall-off the bone meat served with a rich gravy.

Prep Time15

Cook Time5

Total Time5 15

Course: Meat Recipes

Cuisine: American

Servings: people

Calories: 529kcal

Author: Adina

Prepare vegetables: Peel and cut the carrots and the onions into chunks and place them in the crock pot. Add sea salt and pepper.
2 carrots + 1 large onion
Prepare lamb: If the shoulder doesn’t fit in the slow cooker, you will have to divide it at the joint. Trim all excess fat from meat. I do trim a lot of it, and I also remove the thick layer of fat on top. Rub well with salt, pepper, and dried rosemary. If using fresh rosemary, leave out the dried one.
4.5 lbs lamb shoulder + fine sea salt and ground black pepper + 1 teaspoon dried rosemary
Make deep slits into the lamb using a sharp thin knife; take care not to pierce all the way through the meat. Stuff the holes with slivers of garlic. If using rosemary or anchovies, cut them into tiny bits and use them to fill the cavities as well.
4-5 garlic cloves + a few sprigs rosemary or 3-4 anchovy fillets
Arrange the meat in the cooker over the veggies. Pour the wine and the stock around the meat, but not on top of it.
1 cup dry red wine + 1⅓ cups lamb or chicken stock
Slow cook for 5 hours on high and for 7-8 hours on low. (Note 2). You should be able to easily pull apart the meat with a fork.
Let rest for a while you make the gravy, covered loosely with foil.

Remove as much fat from the drippings as possible (See tips).
Pour the gravy into a saucepan and bring to a gentle boil.
Thicken gravy: Mix the cornstarch with a few tablespoons of cold water, enough to obtain a thick yet pourable paste. Slowly whisk the slurry into the gravy. Let simmer for half a minute or so, then turn off the heat. Adjust the seasoning if necessary.
3 tablespoons corn starch + 3-4 tablespoons cold water + fine sea salt and pepper to taste

Both are optional but delicious. If you decide to use them, cut them into tiny bits and press them into the slits in the meat together with the garlic. If using fresh rosemary, leave out the dried one.
The cooking time depends on the type of pot you have. Mine has a ceramic pot and that will heat much slower than slow cookers with metal pots. Make sure to read the cooker’s instruction manual regarding the cooking times.
You will know that the lamb is ready when it is very soft, and you will be able to pull the meat apart easily with a fork.