3 LB LAMB SHOULDER
AGED BALSAMIC VINEGAR
LOW-SODIUM BEEF STOCK
PURE MAPLE SYRUP
KOSHER SALT & GROUND BLACK PEPPER
Place lamb shoulder in slow cooker & arrange sliced onion around the lamb roast. Top with garlic, rosemary, & bay leaf. Season with salt & pepper. Pour aged balsamic vinegar, beef stock, & pure maple syrup over top.
Cook the prepared lamb roast on low for 6-8 hours in the slow cooker. Tossing every so often until lamb shreds easily with a fork.
Transfer lamb to a cutting board & shred with two forks & set aside. Drain off excess fat from the juices in the slow cooker then return shredded lamb to slow cooker. Slow cook on high for 5-10 minutes & allow lamb to simmer.
This balsamic lamb makes excellent sandwiches or sliders or can be served on its own with cozy mashed potatoes, roasted veggies or a fresh green salad.