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Slow-Braised Australian Shoulder of Lamb with Onions, Thyme and Balsamic Vinegar

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1kg Australian Lamb Shoulder, rested for an hour at room temperature before cooking
8 Sprigs of Fresh Thyme
8 Medium Onions, whole and peeled
250ml Balsamic Vinegar
2 Bulbs of Garlic, peeled
Olive oil
Sea salt
Black pepper


1 Preheat the oven to 180ºC
2 Heat oil in a pan. Season the lamb with salt. Cook for about 2.5 minutes on one side. Flip the lamb and do the same for the other side until both sides are well cooked through.
3 Transfer the lamb and place over a low heat to reduce any excess liquid. In the same pan where the lamb was cooked, add onions and garlic and cook until golden browned.
4 Sprinkle salt over lamb if required.
5 Next, add the onions and garlic back with the lamb onto a pot for 10 minutes to reheat. Add the balsamic vinegar and thyme. Slice the lamb into two, remove from the pot and transfer to a pan.
6 Add chicken stock to the pot for added flavour. Cover the pot and cook for 5 minutes.
7 Baste the lamb in the liquid. Then, add lamb back to the pot and bake at 350 F (180 C) for 45 minutes.
8 Remove lamb from the oven and allow to rest for 6 minutes.
9 To serve, cut the lamb into 4 portions. Serve with the onions and garlic.