Slow-Cooked to Perfection with Rich, Deep Flavours
This recipe was part of our Foodie Retreat in Cornwall with Chef Andrew Clarke
Prep Time: 20 minutes
Cook Time: 7 hours (or longer depending on size)
Serves: 4–6 people
This Seven-Hour Lamb Shoulder by Chef Andrew Clarke is the ultimate slow-cooked comfort dish. Cooked gently in the Charlie Oven, the lamb becomes fall-off-the-bone tender, infused with the rich flavours of aromatic herbs, smoky ancho chillies, and sweet roasted vegetables. Perfect for prepping ahead of time, this dish can be cooked the day before and easily reheated for stress-free entertaining.
Ingredients
- 1 Lamb Shoulder
- 1 head Fennel
- 2 Onions
- 2 Carrots (optional)
- 4 sticks Celery
- 10 cloves Garlic
- 1 bouquet of Rosemary, Bay Leaf, and Thyme (tied together)
- 2 Ancho Chillies (soaked and deseeded)
- 300ml White Wine
- 1.5 litres Lamb or Chicken Stock (plus extra for topping up)
- 1 tin Whole Plum Tomatoes (drained of juice)
- Extra Virgin Olive Oil
- Salt and Black Pepper
Instructions
Step 1 – Prepare Your Charlie Oven
- Load lumpwood charcoal (about half a football-sized amount) into your Charlie Oven and light it.
- Preheat the oven to a gentle 140–160°C, adjusting the vents to maintain a consistent low temperature.
Step 2 – Prepare the Vegetables
- Peel and wash the fennel, onions, carrots, and celery. Chop into large chunks.
- In a deep cast iron pot or braising dish, heat a little olive oil and sauté the vegetables with the garlic and herb bouquet.
- Cook until the vegetables develop a light golden colour.
Step 3 – Build the Braising Liquid
- Pour in the white wine and let it reduce by half.
- Add the soaked ancho chillies, whole plum tomatoes, and stock. Remove from the heat.
Step 4 – Prepare and Sear the Lamb Shoulder
- Trim any excess fat, veins, or blood spots from the lamb shoulder.
- Rub the lamb with olive oil and season generously with salt and black pepper.
- Place the lamb directly on the Charlie Oven grill bars or in a cast iron pan to sear.
- Grill the lamb on all sides until evenly browned to lock in flavour.
Step 5 – Assemble for Slow Cooking
- Transfer the seared lamb shoulder into the pot, resting it on top of the vegetables.
- The braising liquid should come halfway up the meat, making the lamb look like an island in the pot.
- Cover the pot with the lid, leaving it slightly ajar to let steam escape. If you don’t have a lid, cover with greaseproof paper and foil, leaving one corner open.
Step 6 – Slow Cook to Tender Perfection
- Place the pot in the preheated Charlie Oven.
- Cook slowly for around 7 hours, checking every so often to ensure the braising liquid hasn’t dried out. Top up with hot stock or water as needed.
- The lamb is ready when the shoulder blade pulls out easily or a fork slides through the meat with no resistance.
Step 7 – Serve and Enjoy
- Check the seasoning of the braising liquid and adjust if needed.
- Serve the lamb shoulder whole or gently pulled apart, surrounded by the rich, flavourful vegetables and sauce.
Why You’ll Love This Slow-Cooked Lamb Shoulder
This dish is a masterclass in slow cooking—meltingly tender lamb, infused with the bold flavours of herbs, chillies, and wine. Perfect for a hearty family meal or an impressive centrepiece for gatherings, it’s deeply satisfying and incredibly simple to prepare.
Let the Charlie Oven do all the work while you relax and enjoy the process.