Serving: Garnish with fresh rosemary or thyme sprigs for a rustic touch.
Storage: Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop.
Freezing: Freeze the lamb and gravy separately for up to 2 months. Thaw overnight before reheating.
Variations
Add root vegetables like parsnips or turnips to the pot for extra depth.
Substitute red wine with pomegranate juice for a slightly sweet and tangy flavor.
Use a slow cooker: brown lamb first, then transfer all ingredients to a slow cooker and cook on low for 6–8 hours.
FAQ
Q: Can I use other cuts of lamb?
A: Yes! Bone-in lamb shoulder works well for slow cooking and will also become tender and flavorful.
Q: How do I know when the lamb is done?
A: The meat should be tender and pull easily from the bone. If it’s tough, continue cooking for another 30 minutes and check again.
