Middle Eastern 480 min

Slow Cooker Lamb Shoulder

Name: Slow Cooker Lamb Shoulder
Total time: 480 min
Yield: 2 servings
Cuisine: Middle Eastern
Ingredients: 3 lbs bone-in lamb shoulder; 1 can (14.5 oz) crushed tomatoes; 1 onion, quartered; 6 cloves garlic; 1 cup chicken broth; 2 tablespoons ras el hanout spice blend; 1 teaspoon cumin; 1 teaspoon coriander; 1 cinnamon stick; 2 tablespoons olive oil; Salt and pepper to taste; Couscous, fresh cilantro, and harissa for serving

high-proteingluten-freedairy-freemeal-prep

Ingredientsfor 2

440

Cal

46g

Protein

Carbs

28g

Fat

13 lbs bone-in lamb shoulder
21 can (14.5 oz) crushed tomatoes
31 onion, quartered
46 cloves garlic
51 cup chicken broth
62 tablespoons ras el hanout spice blend
71 teaspoon cumin
81 teaspoon coriander
91 cinnamon stick
102 tablespoons olive oil
11Salt and pepper to taste
12Couscous, fresh cilantro, and harissa for serving

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Instructions

1
Rub lamb shoulder all over with ras el hanout, cumin, coriander, salt, and pepper. Heat olive oil in a large skillet over high heat. Sear lamb on all sides until deeply browned, about 3–4 minutes per side — do not skip this step, the crust adds fundamental flavor.
2
Place onion and garlic in the slow cooker. Set seared lamb on top. Add crushed tomatoes, chicken broth, and cinnamon stick.
3
Cook on LOW for 8–10 hours until the lamb falls off the bone effortlessly. The aroma will be absolutely incredible by hour 4.
4
Remove lamb and shred into large pieces. Skim fat from the cooking liquid and use it as a sauce. Serve over couscous with fresh cilantro, a spoonful of harissa on the side, and any remaining braising sauce spooned generously over everything.