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Slow-cooked shoulder of lamb recipe

Slow-cooked shoulder of lamb recipe

8 ratings

Make this Mediterranean slow-cooked shoulder of lamb recipe for an impressive yet stress-free dinner party dish. The lamb is gently cooked in wine, passata and roasted garlic for maximum flavour. Slice once meltingly tender and serve with buttery mashed potato. See method

  • Serves 4
  • 15mins to prepare and 4hrs to cook plus 15-20mins resting
  • 703 calories / serving


  • 1.5 kg bone-in shoulder of lamb
  • 1 tbsp olive oil
  • 20g fresh rosemary
  • 500ml red wine
  • 200ml lamb stock
  • 1 garlic bulb, halved
  • 500g garlic and herb passata
  • 1 tbsp Worcestershire sauce
  • 400g tin cannellini beans
  • 400g tin kidney beans
  • 1kg potatoes, roughly chopped
  • 100ml semi-skimmed milk
  • 25g salted butter

Perfect with:

  • Tesco Finest Ribera Del Duero 75Cl
  • Tesco Finest The Trilogy Malbec 75Cl
  • Tesco Finest Valpolicella Ripasso 75Cl

Perfect with:

  • Tesco Finest Ribera Del Duero 75Cl
  • Tesco Finest The Trilogy Malbec 75Cl
  • Tesco Finest Valpolicella Ripasso 75Cl

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    If you don't have these beans, you can use any tinned bean in water

    Each serving contains

    • Energy

    • Fat

      28g 40%
    • Saturates

      14g 71%
    • Sugars

      13g 15%
    • Salt

      2.3g 38%

    of the reference intake
    Carbohydrate 72.4g Protein 23.1g Fibre 15.1g


    1. Preheat the oven to gas 9, 240°C, fan 220°C. Using a sharp knife, make several 2.5cm deep cuts in the lamb. Rub the olive oil all over the lamb and season generously. Poke a few rosemary sprigs into the slashes. Place the joint in a roasting tin and pour over 400ml of the wine, the stock and add the garlic. Cover tightly with foil, transfer to the oven and turn the heat down to gas 3, 170°C, fan 150°C.
    2. Roast for 3 1/2 hours, checking occasionally to make sure that all the liquid hasn't evaporated, add a little water if it looks too dry. Remove the foil and very carefully drain off the lamb fat from the tin. Add the passata, Worcestershire sauce, remaining red wine and beans to the roasting tin and return to the oven, uncovered for 30 mins. When the lamb is ready, remove it from the oven, place on a warmed plate, cover loosely with foil and allow it to rest for 15-20 mins.
    3. Meanwhile bring a medium pan of water to the boil and cook potatoes for 15 mins or until tender. Drain and mash with the milk and butter. Season well. To serve, thickly slice the lamb and serve with the mash and bean mixture. Set aside the leftover meat until cool. Wrap in foil or place in a lidded airtight plastic box and store in the fridge. Use within 2 days.

    See more Lamb recipes

    As part of a healthy balanced diet, we recommend this recipe for a special occasion or treat.

    For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.


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