Red Wine Lamb Shoulder Recipe


∙ 1.6kg Manana Grassfed lamb shoulder, bone-in, trim off excess fat
∙ 1 brown onion, halved, thinly sliced
∙ 3 cloves garlic, thinly sliced
∙ ¼ cup olive oil
∙ 2 tbsp rosemary leaves, finely chopped
∙ 2 tbsp thyme leaves, finely chopped
∙ ¾ cup red wine
∙ 375ml salt-reduced beef stock
∙ 500g kipfler potatoes, scrubbed, halved
∙ ¼ savoy cabbage, finely shredded
∙ 2 tbsp currants
∙ ½ cup frozen peas, blanched
∙ ¼ cup pecorino (or parmesan) cheese, finely grated
∙ 1 tbsp white balsamic vinegar
∙ ¼ cup mint leaves


1 Preheat oven to 180°C (160° fan-forced).
2 Arrange the onion over the base of a large roasting pan and place lamb on top of onions. Using a small, sharp knife make incisions over lamb and press garlic into holes.
3  In a small bowl combine 1 tablespoon of oil, rosemary and thyme. Drizzle marinade over lamb, season and pour wine and stock around the base. Cook lamb, uncovered, for 30 minutes.
4 Cover with foil and cook for a further 3 - 3½ hours or until meat is tender and falling off the bone, adding a little more stock during the cooking time, if necessary. Remove from oven and rest for 20 minutes.
5 Spread potatoes onto a baking tray, drizzle with 1 tablespoon of oil, season and toss to coat. Add to oven when lamb has 45 minutes cook time remaining and cook for 40 - 45 minutes, or until golden and tender, turning halfway.
6 In a large bowl combine cabbage, currants, peas, pecorino, remaining oil, balsamic and mint. Season and toss to coat. Serve lamb with onions, cabbage salad and potatoes. Drizzle with pan juices.

Enjoy this show-stopping dish with your loved ones for a memorable Easter celebration!

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