Equipment
* optional
Ingredients
Lamb & Aromatics
- 2000 g bone-in lamb shoulder, trimmed of excess surface fat
- 10 garlic cloves, peeled and smashed
- 375 ml beef broth, low sodium
- 15 ml olive oil
Seasoning Blend
- 10 g onion powder
- 10 g garlic powder
- 5 g dried oregano
- 12 g salt
- 5 g black pepper, ground
Finish
- 800 g canned chickpeas, drained and rinsed
- 15 g fresh parsley, chopped
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 545 kcal
- Protein
- 61 g
- Carbohydrates
- 32 g
- Fat
- 22 g
- Fiber
- 14 g
- Sugar
- 8 g
- Sodium
- 1494 mg
- Saturated Fat
- 6 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 5 g
- Polyunsaturated Fat
- 1 g
- Cholesterol
- 145 mg
- Potassium
- 1610 mg
- Calcium
- 152 mg
- Iron
- 10.5 mg
- Magnesium
- 61 mg
- Phosphorus
- 465 mg
- Zinc
- 9.7 mg
- Vitamin A
- 21 mcg
- Vitamin C
- 5 mg
- Vitamin E
- 0.9 mg
- Vitamin K
- 37 mcg
- Vitamin B6
- 0.4 mg
- Vitamin B12
- 6.0 mcg
- Thiamin
- 0.38 mg
- Riboflavin
- 0.38 mg
- Niacin
- 13.5 mg
- Folate
- 7 mcg
- Water
- 234 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
In a small bowl, combine onion powder, garlic powder, dried oregano, salt, and black pepper. Rub this seasoning mixture thoroughly over the entire surface of the lamb shoulder.
Heat olive oil in a large frying pan over medium-high heat. Sear the lamb shoulder for 3-4 minutes per side until a deep brown crust forms. This step develops savory depth but can be skipped for time.
Place the smashed garlic cloves and beef broth into the basin of the slow cooker. Carefully place the lamb shoulder on top.
Cover and cook on LOW for 8-10 hours or HIGH for 4-5 hours. The lamb is ready when the meat pulls away effortlessly from the bone and shreds easily with a fork (internal temp >90°C/195°F for shredding).
One hour before serving (if cooking on LOW) or 30 minutes before (if on HIGH), stir the drained chickpeas into the cooking liquid around the lamb to warm them through and absorb the juices.
Remove the lamb to a cutting board. Skim the excess fat from the surface of the cooking liquid in the slow cooker using a ladle. Shred the meat, discarding bones and excess gristle.
Return the shredded lamb to the slow cooker, tossing well to coat with the garlicky juices and chickpeas. Garnish with fresh parsley before serving.
Chef's Notes
- For the best texture, do not add the chickpeas at the very beginning of the 8-hour cook, or they may become mushy.
- If you prefer a thicker sauce, remove the solids after cooking and reduce the liquid in a saucepan on the stove by half before recombining.
- Acid balances the richness; a squeeze of lemon juice at the very end brightens the flavor significantly.
Storage
Refrigerator: 4 days — Store in an airtight container with plenty of cooking liquid to keep meat moist.
Freezer: 3 months — Freeze in portions. Thaw overnight in the refrigerator before reheating.
Reheating: Gently reheat in a saucepan over low heat with a splash of water or broth to prevent drying out.
Troubleshooting
Lamb is tough and difficult to shred
Cause: The collagen has not yet broken down; cooking time was insufficient
Fix: Cook for an additional 1-2 hours on HIGH until tender
Prevention: Ensure the slow cooker is set correctly and do not open the lid frequently
Final dish is too greasy
Cause: Lamb shoulder has high fat content that was not skimmed
Fix: Pour liquid into a separator cup or let sit until fat rises to top, then ladle off
Prevention: Trim excess surface fat before cooking
Cultural Context
While this specific slow cooker preparation is modern, lamb has been a staple protein in Mediterranean and Middle Eastern cuisines for millennia, often slow-cooked in stews and braises. The inclusion of chickpeas and garlic further roots this dish in those culinary traditions, evoking comforting, time-honored flavors.
