Greek-Style Slow-Braised Lamb Shoulder

Name: Greek-Style Slow-Braised Lamb Shoulder
Prep time: 15 min
Cook time: 450 min
Total time: 465 min
Yield: 8 cubes
Ingredients: 1.6 kg lamb shoulder; 15 ml olive oil; 12 g salt; 5 g black pepper; 6 clove garlic; 4 g dried oregano; 2 g dried thyme; 3 g ground cumin; 0.5 tsp ground cinnamon; 250 ml beef or chicken stock; 60 ml dry white wine (optional); 15 ml red wine vinegar

Fall-apart lamb shoulder slow cooked with garlic, oregano, and warm Mediterranean spices. Designed as a versatile shredded protein cube for bowls, wraps, rice plates, or quick toddler dinners.

Prep15 MIN

Cook450 MIN

Yield8 CUBES

Ingredients

lamb shoulder1.6 kg

olive oil15 ml

salt12 g

black pepper5 g

garlic6 clove

dried oregano4 g

dried thyme2 g

ground cumin3 g

ground cinnamon0.5 tsp

beef or chicken stock250 ml

dry white wine (optional)60 ml

red wine vinegar15 ml

Freezer View

Batch Specs

Makes 8 × 1/2 cup cubes.

Freezer life: 3 months.

Reheat time: 4-6 mins.

Instructions

Pat lamb dry and season generously with salt and pepper.

2. Heat olive oil in a pan over medium-high heat. Sear lamb on all sides until browned, about 6 to 8 minutes total.

3. Add minced garlic to the pan and cook for 30 seconds until fragrant.

4. Transfer lamb to the slow cooker. Sprinkle oregano, thyme, cumin, and cinnamon over the lamb.

5. Pour in stock, white wine (if using), and red wine vinegar.

6. Cook on LOW for 6 to 8 hours, until fork-tender and easily shreddable.

7. Remove the bone (if present) and shred the meat in the cooking juices.

8. Cool completely before cubing.

9. Portion into 1/2 cup cubes, pressing gently and spooning a little cooking juice over each cube for moisture. Freeze solid before bagging.

10. Notes: Do not freeze with fresh herbs, tzatziki, or feta. Add those fresh when serving. Finish with lemon juice or yogurt after reheating for brightness.

Reheating Guide (per cube)

Microwave4-5 MINS

Stovetop6-8 MINS

Oven15 MINS

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