If you’re aiming for a slow-cooked lamb shoulder, here’s a reliable approach with variations you can choose from based on what you have in the kitchen. Direct answer

• A classic, tender result comes from low, slow cooking either in a slow cooker or a covered roasting setup in the oven. Plan for 6–8 hours in a slow cooker on low, or around 3.5–4.5 hours in a covered roasting pan at a moderate oven temperature (about 150–160°C / 300–325°F) until the meat is fall-apart tender.

Core method (easy, flexible)

• Prepare the lamb: season generously with salt, pepper, and aromatics like garlic, rosemary, thyme, and a touch of olive oil.
• Sauté (optional but helpful): brown the shoulder in a hot pan to develop flavor, then transfer to the cooking vessel.
• Aromatics and liquid: add onions, garlic, carrots, and herbs. Pour in a flavorful liquid such as beef or chicken stock, a splash of wine, or a mix of stock and water. A small amount of balsamic or lemon juice can brighten the dish.
• Cook slowly: cover tightly and cook until the meat is tender enough to pull apart with forks. If using a slow cooker, set to low for 6–8 hours. If roasting in the oven, keep the pan tightly sealed with foil or a lid and cook until tender, checking after about 3.5–4 hours.

Flavor variations

• Rosemary & garlic with a balsamic glaze: add whole garlic cloves, fresh rosemary, and a splash of aged balsamic in the liquid. Baste occasionally if you’re roasting, and finish with a quick high-heat blast to brown the top.
• Ras el hanout or Middle Eastern spice mix: rub the lamb with a mix of ras el hanout, cumin, coriander, and cinnamon before cooking to infuse warm, earthy flavors.
• Honey or maple glaze: whisk a little honey or maple syrup into the bashed pan juices during the last 20–30 minutes of cooking for a glossy, slightly sweet finish.

Crispy exterior (optional)

• For a crisp exterior, uncover during the final 15–30 minutes of cooking and raise the oven temperature or switch to broil for a short period, watching closely to avoid burning.

Serving suggestions

• Serve with mashed potatoes, roasted vegetables, or a simple grain like couscous or quinoa.
• Spoon over the pan juices or a quick gravy made from the reduced cooking liquid.

Tips to optimize tenderness

• Choose a shoulder with some fat; fat renders during slow cooking and keeps the meat moist.
• If the liquid level is low before tenderness is reached, add a little more stock or water so the meat doesn’t scorch.
• Rest the meat for 10–15 minutes after cooking before shredding to help retain juices.

If you’d like, share what equipment you have (slow cooker, oven size, available aromatics, and preferred flavor profile), and a tailored step-by- step plan with exact timings and quantities.