Non-VegetarianAustralian cuisine Main Course

Slow-Roasted Lamb Shoulder with Onions

Name: Slow-Roasted Lamb Shoulder with Onions
Prep time: 15 min
Cook time: 4 h
Total time: 4 h 15 min
Yield: 6 servings
Cuisine: Australian
Ingredients: 2 kg bone-in lamb shoulder; 4 whole brown onions; 6 whole Garlic cloves; 4 sprigs Fresh rosemary; 2 tbsp Olive oil; 1.5 tsp sea salt flakes; 1 tsp cracked black pepper; 250 ml Beef stock; 125 ml Dry white wine

Tender, melt-in-the-mouth Tasmanian lamb shoulder slow-roasted over sweet, caramelised brown onions and rosemary.

🇦🇺Australia· Tasmania

Prep: 15 min
Cook: 240 min
Total: 255 min
Servings: 6
Difficulty: Easy
Calories: 650 kcal

Ingredients

0 of 9 gathered

Servings

2 kg bone-in lamb shoulder — trimmed of excess thick fat
4 whole brown onions — peeled and sliced into thick rounds
6 whole Garlic cloves — unpeeled and lightly smashed
4 sprigs Fresh rosemary — whole sprigs
2 tbsp Olive oil — for rubbing
1½ tsp sea salt flakes — crushed slightly
1 tsp cracked black pepper — freshly ground
250 ml Beef stock — low sodium
125 ml Dry white wine — or dry Tasmanian apple cider

Equipment

•deep roasting dish
•heavy-duty aluminium foil
•tongs
•measuring jug

Nutrition

Per serving, approximate

Calories: 650 kcal
fat: 45 g
carbs: 8 g
fibre: 2 g
protein: 52 g
calories: 650 kcal

Instructions

1
Preheat your oven to 160 degrees C (140 degrees C fan-forced).
2
Scatter the sliced onions, smashed garlic, and rosemary sprigs across the bottom of a deep roasting dish.
3
Rub the lamb shoulder all over with olive oil, sea salt flakes, and cracked black pepper.
4
Place the seasoned lamb shoulder directly on top of the onion bed.
5
Pour the beef stock and white wine around the base, keeping the top of the lamb dry.
6
Cover the dish tightly with two layers of heavy-duty aluminium foil to trap the steam.
7
Roast in the oven for 3 hours and 30 minutes until the meat is tender and pulling from the bone.
8
Remove the foil, raise the oven temperature to 200 degrees C, and roast for 25 minutes until deeply browned.
9
Rest the lamb loosely covered for 15 minutes before pulling the meat apart with two forks.

Chef's tips

Seal the foil tightly around the roasting dish edges so the braising liquid does not evaporate during the long cook. If the pan juices look dry before the final browning step, add a splash of warm water.

Ingredient substitutions

dry white wine → extra beef stock with a teaspoon of cider vinegar
fresh rosemary → fresh thyme sprigs

Storage

Store leftover shredded lamb and braised onions in an airtight container in the fridge for up to three days.

Reheating

Reheat covered in a baking dish with a splash of stock at 160 degrees C until steaming hot.

Common mistakes to avoid

•Leaving the foil loose, which dries out the meat and burns the sweet onions underneath.
•Rushing the roasting time before the tough collagen in the shoulder has fully melted.
•Carving with a knife instead of shredding, which misses the melting texture of slow-cooked shoulder.

Serving suggestions

Serve pulled over a generous scoop of buttery mashed potato.Pair with steamed green beans and roasted Dutch carrots.Spoon the rich onion pan juices directly over thick crusty bread.