Equipment
* optional
Ingredients
Lamb & Aromatics
- 2000 g bone-in lamb shoulder, trimmed of excess surface fat
- 10 garlic cloves, peeled and smashed
- 375 ml beef broth, low sodium
- 15 ml olive oil
Seasoning Blend
- 10 g onion powder
- 10 g garlic powder
- 5 g dried oregano
- 12 g salt
- 5 g black pepper, ground
Finish
- 800 g canned chickpeas, drained and rinsed
- 15 g fresh parsley, chopped
Nutrition (per serving)
Method
In a small bowl, combine onion powder, garlic powder, dried oregano, salt, and black pepper. Rub this seasoning mixture thoroughly over the entire surface of the lamb shoulder.
Heat olive oil in a large frying pan over medium-high heat. Sear the lamb shoulder for 3-4 minutes per side until a deep brown crust forms. This step develops savory depth but can be skipped for time.
Place the smashed garlic cloves and beef broth into the basin of the slow cooker. Carefully place the lamb shoulder on top.
Cover and cook on LOW for 8-10 hours or HIGH for 4-5 hours. The lamb is ready when the meat pulls away effortlessly from the bone and shreds easily with a fork (internal temp >90°C/195°F for shredding).
One hour before serving (if cooking on LOW) or 30 minutes before (if on HIGH), stir the drained chickpeas into the cooking liquid around the lamb to warm them through and absorb the juices.
Remove the lamb to a cutting board. Skim the excess fat from the surface of the cooking liquid in the slow cooker using a ladle. Shred the meat, discarding bones and excess gristle.
Return the shredded lamb to the slow cooker, tossing well to coat with the garlicky juices and chickpeas. Garnish with fresh parsley before serving.
Chef's Notes
- For the best texture, do not add the chickpeas at the very beginning of the 8-hour cook, or they may become mushy.
- If you prefer a thicker sauce, remove the solids after cooking and reduce the liquid in a saucepan on the stove by half before recombining.
- Acid balances the richness; a squeeze of lemon juice at the very end brightens the flavor significantly.
Storage
Refrigerator: 4 days — Store in an airtight container with plenty of cooking liquid to keep meat moist.
Freezer: 3 months — Freeze in portions. Thaw overnight in the refrigerator before reheating.
Reheating: Gently reheat in a saucepan over low heat with a splash of water or broth to prevent drying out.
