This French, ‘slow cooker type’ recipe brings out the unique flavor of lamb, arriving at the end of the cooking process at a piece of meat that literally falls apart. It is super simple, although takes certain planning, because it should spend in the oven minimum 7 hours, but I often do it for 12 hours, to get the meat extra soft . Also letting it cool down overnight and serving it the next day makes it even better.
7 hour lamb
700g of lamb, can be one or multiple pieces, as long as they have some fat
2 onions, chopped into large chunks
4 cloves garlic
salt, pepper, herbes de Provence (or other spices you like)
1 table spoon frying oil
200 ml red wine
Cover the meat with spices.
Peel and chop garlic and apply it on the meat.
Heat a pan, add the oil, and fry the meat briefly on all sides.
Place the meat in an oven-safe pan with a lid (ideally, a cast iron one).
Add the chopped onions.
Pour in the wine.
Place the pan (with the lid on) in the oven.
Heat the oven to 110°C (yes I know, this is very low)
Let it stay there from 7 to 12 hours. If you plan on leaving it there for 12 hours, you can decrease the temperature to 90°C for the first 7 hours.
Every 3 hours or so you can open the lid and turn the meat around.
The meat is done when it falls apart.
Ideally, place it in the fridge overnight and heat it up just before serving the next day.
Serve it with mashed potatoes or gnocci or something that will absorb the wonderful sauce the meat will be in.