• •1.5 kg lamb shoulder (bone-in)
• •2 tbsp olive oil
• •2 whole onion (quartered)
• •3 whole carrots (cut into large chunks)
• •1 whole garlic bulb (halved horizontally)
• •4 whole fresh rosemary sprigs
• •4 whole fresh thyme sprigs
• •250 ml red wine
• •200 ml lamb or chicken stock
• •1 tbsp tomato purée
• •salt and pepper (generous seasoning)

Instructions

1. 1
   Ingredients for this step:

   • •1.5 kg lamb shoulder
   • •salt and pepper

   Season the lamb shoulder generously with salt and pepper on all sides.

2. 2
   Ingredients for this step:

   • •1.5 kg lamb shoulder
   • •2 tbsp olive oil

   Heat olive oil in a large pan over high heat. Sear the lamb on all sides until deeply browned, about 3–4 minutes per side. Transfer to the slow cooker.

   ⏱️ Timer: 8:00

3. 3
   Ingredients for this step:

   • •1 whole garlic bulb
   • •3 whole carrots
   • •2 whole onion

   Place the onion quarters, carrots, and halved garlic bulb around the lamb in the slow cooker.

4. 4
   Ingredients for this step:

   • •4 whole fresh thyme sprigs
   • •4 whole fresh rosemary sprigs

   Tuck the rosemary and thyme sprigs around the meat.

5. 5
   Ingredients for this step:

   • •1 tbsp tomato purée
   • •250 ml red wine
   • •200 ml lamb or chicken stock

   Pour the red wine into the hot pan and let it bubble for 1 minute, scraping up any browned bits. Stir in the stock and tomato purée, then pour over the lamb.

   ⏱️ Timer: 1:00

6. 6

   Cover and cook on LOW for 10 hours, until the lamb is falling off the bone and can be shredded with a fork.

   ⏱️ Timer: 600:00

7. 7

   Carefully lift the lamb out. Strain the cooking liquid into a saucepan, skim the fat, and reduce by half over medium heat for a rich gravy.

   ⏱️ Timer: 10:00

8. 8

   Shred or carve the lamb and serve with the gravy, roast potatoes, and seasonal vegetables.