Slow-Cooked Lamb Shoulder

by Betsy Carnie

Use a slow-cooker or a heavy pot in the oven.


  • 1 lamb shoulder (preferably bone-in)
  • 3 cups water
  • 1⁄2 cup wine (preferably red)
  • 3 large cloves of garlic smashed with the flat side of your knife
  • 2 tsp. sea salt
  • Fresh ground black pepper
  • The seeds of 1–2 pomegranates
  • If you dream of a more exotic ambrosial experience, add 1 tablespoon each cumin and coriander.
Slow-Cooked Lamb Shoulder

Elizabeth Cecil

Place the lamb shoulder in your slow-cooker or a big pot (a dutch oven works nicely; even a simple stainless stockpot works just fine). Fill with about 3 cups water. Add wine, garlic, and seasonings.

If you are using a slow-cooker, cover and turn the cooker on low for 8 hours. if you are using your oven, preheat oven to 325°F, bring the pot just to a boil on the stovetop, remove from heat and cover using the top of the pot if it fits (if not, use aluminum foil). Place the pot in the oven and cook at 325°F for 6–7 hours.

When the shoulder is done cooking, remove it from the heat source and allow to cool for an hour. When you are ready, gently remove it (it should be falling off the bone) and place it in a bowl. Remove the bone and any obvious fat. Shred the meat with two forks and pile onto a serving platter.

Test for seasoning. I think this dish is particularly tasty with an extra bit of sea salt sprinkled on top. Scatter pomegranate seeds over the shredded meat, add some of the cooking liquid if you want, and serve hot.