4-Hour slow-roasted shoulder of lamb
with roasted onion & minty caper berry bone broth gravy
This is a low-effort, high-reward lamb dish. Slow-cooked until falling apart, with sweet roasted onions and a deeply savoury gravy made with Asthi Bone Broth, lifted at the end with mint and caper berries for a zingy freshness.
Serves 4–6
Ingredients
For the lamb
1 whole shoulder of lamb (approx. 2–2.5kg)
3 large onions, sliced into thick wedges
4 cloves garlic, lightly crushed
2 tbsp olive oil
Sea salt & freshly ground black pepper
For the bone broth gravy
500ml Asthi Bone Broth
1–2 tbsp caper berries, roughly chopped
Small handful fresh mint, finely chopped
1 tbsp red wine vinegar
1 tsp arrowroot powder
Lamb resting juices + pan juices
Extra salt & pepper to taste
Method
Prep & season
Preheat your oven to 160°C (fan 140°C).
Pat the lamb dry and place it in a large roasting tin. Rub all over with olive oil, salt and pepper. Nestle the onions and garlic around and underneath the lamb.
Cover the tray tightly with foil.
Slow roast
Place in the oven and roast for 3½–4 hours, until the lamb is soft and pulling away from the bone. Baste once or twice if you remember.
For a little colour, remove the foil for the final 20–30 minutes of cooking.
Rest the lamb
Remove the lamb from the oven and transfer to a board. Cover loosely and rest for 20–30 minutes while you make the gravy.
Minty caper berry bone broth gravy
Place the roasting tin over a medium heat on the hob (or transfer everything to a saucepan). Spoon off any excess fat if needed.
Pour in the Asthi Bone Broth along with the lamb’s resting juices. Scrape up all the caramelised bits from the bottom of the tray.
Bring to a gentle simmer. In a small bowl, mix the arrowroot powder with 1–2 tablespoons of cold water to form a smooth slurry. Slowly pour this into the gravy, stirring continuously.
Simmer for 5–10 minutes until lightly thickened and glossy. Stir in the chopped caper berries and red wine vinegar. Taste and adjust seasoning.
Remove from the heat and stir through the fresh mint just before serving.
To serve
Pull the lamb apart and serve over the soft roast onions. Spoon generously with the bone broth gravy. Perfect with roast potatoes, greens, or simply good bread to mop up every last drop.
Why bone broth?
Using Asthi Bone Broth gives the gravy natural depth and body, while keeping it light, nourishing and beautifully balanced.