Slow Braised Lamb Shoulder, Carrots & Gremolata

Looking to add a touch of spring to your cooking this March? Our Slow Cooked Lamb with Carrots & Gremolata recipe is just what you need. This delightful dish is perfect for embracing the season and bringing some warmth to your kitchen. The tender lamb pairs beautifully with sweet carrots and zesty gremolata, creating a symphony of flavours that will have you singing with joy. Give this recipe a try and let the taste of spring bloom in your home.

Happy cooking!

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To prepare the Slow Braised Lamb Shoulder w/ Carrots & Gremolata

For the Gremolata

Roughly chop the parsley and place in a bowl along with the other ingredients. Stir and set aside.

For the Lamb

Sweat the onion and garlic in a pot with the oil. Add the thyme and rosemary and the white wine. Reduce the wine, add the lamb and then add the tomato and veal stock just to cover.

Cover the pot and braise at 150C until tender (about 2 ½ - 3 hrs).

After 1 hour of cooking, add the carrots.

Remove lamb from the oven when the lamb is meltingly tender and let rest for about 1 hour (if you have the time).

Strain the liquid and reduce if necessary. Roughly chop the lamb and pour the cooking liquid over the lamb along with the carrots. Finish the stew with the gremolata.

Note: You may also cook the lamb, on the bone, at an even slower temperature at 120C. Leave to cook slowly for about 7 hours.


  • For the Lamb

  • 1 Lamb Shoulder on the bone or 1 kg diced lamb
    1 onion, finely chopped
    2 cloves garlic, minced
    2 tbsp olive oil
    1 sprig thyme
    1 small sprig rosemary
    1 bay leaf
    1 bunch garlic
    1 tin tomatoes
    1 litre lamb stock or veal stock
    Splash white wine
    2 carrots, peeled and cut into batons

  • For the Gremolata
  • 1 bunch parsley
    Zest 1 lemon
    1/2 clove minced garlic
    Olive oil
    1 tablespoon pine nuts
    1-2 tablespoons capers
    Pinch salt

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