![Slow-Roasted Lamb Shoulder with Garlic and Herbs [French Style]](https://pitaetchocolat.com/images/recettes/epaule-agneau-francaise_hu11757058454225472729.webp)
Ingredients
Check off ingredients as you go
Serves 6-8
- 1 lamb shoulder, about 2.5 kg (5.5 lb)
- 8 cloves garlic, unpeeled
- 3 shallots
- 2 sprigs thyme
- 2 sprigs rosemary
- 2 bay leaves
- 3 Tbsp olive oil
- 150 ml (⅔ cup) dry white wine
- 200 ml (¾ cup + 1 Tbsp) veal stock, chicken stock or water
- Salt, pepper
- Take the meat out of the refrigerator 30 minutes before cooking.
In a large Dutch oven, heat the oil and sear the shoulder on all sides until nicely browned.
Tip If the shoulder is too big for the pot, do this step in the oven. Preheat the oven to 230°C (450°F), place the shoulder in a large roasting pan and roast for 25 to 30 minutes to brown it.
Take the pan out of the oven. Add the shallots, garlic and herbs. Deglaze with the white wine, scraping up the browned bits from the bottom. Add the veal stock (or water), cover (with parchment paper plus foil) and bake at 150°C (300°F) for 4 hours 20 minutes to 4 hours 30 minutes. Baste once or twice during cooking. Check for doneness: the bone should pull away from the lamb very easily.
Strain the juices and reduce if needed. Serve with roasted potatoes and green beans.