![Slow-Roasted Lamb Shoulder with Shallots and White Wine Recipe](https://cdn.statically.io/img/www.foodandwine.com/thmb/YAo8jdOwmF9Frgia2oqEy33KjJM=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/slow-roasted-lamb-shoulder-with-shallots-and-white-wine-FT-RECIPE0420-1-06ee2ed3e29e492b960f231e46171b1c.jpg)
For this lamb shoulder recipe, the meat cooks for about three hours, the majority of which is spent braising in the oven.
Frequently asked questions
What is lamb shoulder good for?
Lamb shoulder — or the shoulder of any animal, really — is a highly used muscle, which makes it a naturally tougher (and consequently less pricey) cut of meat. Devote the afternoon to a long, slow cook, however, and you'll have a super flavorful, tender roast that falls right off the bone.
Should you sear lamb before slow cooking?
To maximize the flavor of your lamb shoulder roast, you'll definitely want to give it a good sear before braising. It'll take about a half hour over medium-high heat for the meat to turn deep golden brown on all sides, essentially caramelizing while sealing in the juices. Start by placing your lamb fat side down in the pan; the fat will render as it cooks.
Note from the Food & Wine Test Kitchen
Pre-salting the lamb — the longer the better, preferably eight hours or overnight — will deepen its flavor as well as increase moisture and tenderness. Afterward, a simple sear then braise renders fork-tender shreds of meat. A spoonful of garlicky gremolata heightens those long-cooked flavors.
Suggested pairing
Try lamb shoulder roast with an earthy, emphatic Pinot Noir.
Ingredients
Lamb
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1 (6- to 7-pound) bone-in lamb shoulder, or 1 (4- to 5-pound) boneless lamb shoulder, tied
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2 tablespoons plus 1 teaspoon fine sea salt, divided
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1 tablespoon black pepper
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1/4 cup plus 2 tablespoons extra-virgin olive oil, divided
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1 medium-size yellow onion, roughly chopped
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6 large shallots, halved lengthwise
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1 large carrot, roughly chopped
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2 large celery stalks, roughly chopped
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1 large garlic head, halved crosswise
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1 bunch thyme sprigs
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1 cup dry white wine
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1 cup fresh orange juice
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1 tablespoon wildflower honey
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1 tablespoon apple cider vinegar
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2 (3-inch-long) orange peel strips
Lemon-Oregano Gremolata
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1/2 cup packed, finely chopped fresh flat-leaf parsley
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1/4 cup plus 2 tablespoons extra-virgin olive oil
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2 tablespoons apple cider vinegar
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1 tablespoon finely chopped fresh oregano
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1 teaspoon lemon zest plus 2 tablespoons fresh lemon juice
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1 teaspoon fine sea salt, plus more to taste
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1 teaspoon crushed red pepper
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1 large garlic clove, grated
Directions
Make the lamb
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Sprinkle lamb evenly with 2 tablespoons salt and black pepper. Let stand at room temperature 1 hour, or chill, uncovered, at least 8 hours or overnight. (If lamb chills overnight, let stand at room temperature 30 minutes before cooking.)
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Preheat oven to 350°F with rack in lower third position. Heat 1/4 cup oil in a large Dutch oven over medium-high. Add lamb, fat side down; cook, undisturbed, until deep golden brown, 12 to 15 minutes. Carefully turn lamb over; cook, turning occasionally, until golden on all sides, 12 to 15 minutes. Remove lamb from Dutch oven. Discard drippings from Dutch oven. Wipe Dutch oven clean.
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Add remaining 2 tablespoons oil to Dutch oven; heat over medium. Add onion, shallots, carrot, celery, and remaining 1 teaspoon salt. Cook, stirring occasionally, until vegetables soften and begin to brown, 10 to 12 minutes. Reduce heat to low. Add garlic and thyme; cook, stirring often, until garlic is fragrant, about 1 minute. Stir in wine, orange juice, honey, vinegar, and orange peel strips. Nestle lamb, fat side up, on vegetable mixture; bring to a boil over medium. Remove from heat and cover Dutch oven. Transfer to preheated oven and roast until lamb is fork-tender, 2 hours to 2 hours and 30 minutes.
Make the gremolata
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Stir together all gremolata ingredients in a bowl. Let stand 10 minutes. Season with salt to taste.
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Remove lamb from Dutch oven and transfer to a large serving platter. Tent lamb with aluminum foil; let rest 30 minutes before slicing or shredding meat. Serve with gremolata.