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Slow Braised Lamb Shoulder

Paired with Altezza Shiraz

Slow Braised Lamb Shoulder is rich, tender, and deeply savoury. Cooked gently with aromatic herbs and vegetables, the meat becomes fall apart soft and full of flavour.

This style of dish pairs beautifully with a structured Shiraz. The bold dark fruit, spice, and firm tannins of Altezza Shiraz balance the richness of the lamb, while its acidity helps cut through the natural fat, enhancing every bite.

This beginner friendly recipe walks you through the process step by step to achieve a comforting, impressive result.

SERVES

4-6

preparation time (Mins.)

15

cooking time (hrs.)

3

Ingredients

  • 1.8 to 2.2 kg lamb shoulder, bone in
  • 2 tablespoons olive oil
  • Sea salt and freshly ground black pepper
  • 1 large brown onion, sliced
  • 3 garlic cloves, crushed
  • 2 carrots, chopped into large pieces
  • 2 celery stalks, chopped
  • 2 tablespoons tomato paste
  • 250 ml dry red wine
  • 500 ml good quality beef or chicken stock
  • 2 sprigs fresh rosemary
  • 3 sprigs fresh thyme
  • 2 bay leaves

Equipment

  • Large oven safe casserole dish or Dutch oven with lid
  • Tongs
  • Wooden spoon

Step by Step Method

1

PREPARE THE LAMB

Preheat your oven to 160 degrees Celsius.

Pat the lamb shoulder dry with paper towel. Season generously on all sides with salt and freshly ground black pepper.

2

SEAR FOR FLAVOUR

Heat the olive oil in your casserole dish over medium high heat.

Place the lamb in the pan and brown on all sides. This step should take about 8 to 10 minutes. Browning builds deep flavour and improves the final result.

Once evenly browned, remove the lamb and set aside.

3

BUILD THE BASE

In the same pan, reduce heat to medium. Add the onion, carrots, and celery. Cook for 5 to 7 minutes until slightly softened.

Add the garlic and cook for 30 seconds.

Stir in the tomato paste and cook for 1 minute to deepen its flavour.

4

DEGLAZE THE PAN

Pour in the red wine and use a wooden spoon to scrape up any browned bits from the bottom of the pan. Allow the wine to simmer for 2 to 3 minutes to reduce slightly.

5

SLOW BRAISE

Return the lamb shoulder to the pan.

Add the stock, rosemary, thyme, and bay leaves. The liquid should come about halfway up the lamb.

Bring to a gentle simmer, then cover with the lid and transfer to the oven.

Cook for approximately 2.5 to 3 hours, turning the lamb once halfway through cooking.

The lamb is ready when it is fork tender and easily pulls apart.

6

REST AND SERVE

Remove the lamb from the oven and allow it to rest for 15 minutes before serving.

You may skim excess fat from the surface of the cooking liquid and spoon the rich sauce over the meat when serving.

Serve with creamy mashed potatoes, roasted vegetables, or crusty bread.

Wine Pairing Notes:

Why It Works

Braised Lamb Shoulder delivers intense savoury richness, tender texture, and aromatic herb complexity.

Anstey Shiraz offers:
  • Bold dark berry and plum fruit
  • Pepper and spice character
  • Firm yet refined tannin structure
  • Balanced acidity

The wine’s tannins help cut through the natural fat of the lamb, cleansing the palate between bites. Its dark fruit complements the caramelised flavours developed during braising, while the spice echoes the rosemary and thyme.

For best results, serve Altezza Shiraz slightly below room temperature and allow it to breathe for 20 to 30 minutes before enjoying alongside this slow cooked dish.

Together, the pairing creates a warm, elegant, and deeply satisfying dining experience.