Spiced Slow-cooked Shoulder of Lamb

Name: Spiced Slow-cooked Shoulder of Lamb
Prep time: 10 min
Cook time: 8 h
Total time: 8 h 10 min
Yield: Serves 6
Ingredients: 3 carrots, cut into 2cm rounds; 3 shallots or 1 medium white onion, roughly sliced; 2 sticks of celery, chopped into 1cm pieces; 2 cloves garlic, sliced; 1.2-1.4 kg shoulder of lamb, bone-in (or use an equivalent-sized leg of lamb, if preferred), trimmed of any visible fat.; 100 ml white wine; 200 ml chicken or vegetable stock; 2 bay leaves; 1 tsp dried mixed herbs; 1 cinnamon stick (or ½ tsp ground cinnamon); 1-2 tbsp harissa paste (I use rose harissa, which is lovely); 8 dried apricots, roughly chopped; 2 tbsp chopped fresh parsley, to serve

Preparation info

Serves
6

Difficulty
Complex
Ready in
9 hr

Appears in

The Organised Cook

By Amelia Freer

Published 2022

About

Just gather up the ingredients into the slow-cooker and get on with something else (although it can also be slow-cooked in an oven if preferred). I prefer to trim off and discard any visible fat from the lamb before I start to cook, or I find the dish can be a bit too fatty once cooked. Serve it with some wholewheat couscous or quinoa or a big crunchy slaw and some flatbreads or pitta.

Ingredients

Main course
Gluten-free

Ingredients

Method