Lamb Shoulder in Red Wine Jus Recipe

Perfect in our EK2842 3.5 Litre Slow Cooker lamb-shoulder-in-red-wine-jus.jpg


1kg lamb shoulder joint
500ml lamb stock
1 glass red wine
1 pinch dried thyme
1 pinch dried rosemary
Vegetables, to serve
Plain flour, to thicken (optional)



Step 1: Add the lamb joint, lamb stock, and red wine to the slow cooker and season with thyme and rosemary
Step 2: Stir the mixture thoroughly, then place the lid on the slow cooker and cook on low for 7-8 hours or high for 4-6 hours.
Step 3: 20 minutes before serving, remove the lamb from the slow cooker and keep it warm in a 100°C oven.
Step 4: Add 1 tbsp flour to the remaining ingredients to thicken, if necessary, stir this well and continue to cook with the lid off on high to thicken the gravy.
Step 5: Carve the meat and serve with vegetables and the gravy.

Recommended Kitchen Equipment