Taking it slow: recipes for fall-apart slow-cooked goodness

‘Set it and forget it’ was the marketing catch-cry for slow-cookers back in the day. And whether you’re using a slow-cooker or just your oven, cooking for hours at low temperatures is the best way to achieve that holy grail of fall-to-pieces, achingly tender meat. And the best part is, while these recipes may take hours, you really can just, for the most part, bang them in the oven and forget about them until they’re done.
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Slow-roast lamb shoulder with rosemary and preserved lemon by Billy Law from Have You Eaten? | Cooked

Slow-roast lamb shoulder with rosemary and preserved lemon by Billy Law from Have You Eaten

Slow-roasted lamb with salad of black-eyed peas and herbs Lyndey Milan from Lyndey and Blair's Taste of Greece | Cooked

Slow-roasted lamb with salad of black-eyed peas and herbs Lyndey Milan from Lyndey and Blair's Taste of Greece

4-hour slow-cooked garlicky lamb by Jane Kennedy from OMG! I Can Eat That? | Cooked

slow-cooked garlicky lamb recipe from OMG! by Jane Kennedy

Slow-roasted beef blade over organic baby beetroots with red wine and beetroot sauce by Paul Wilson from Botanical | Cooked

Slow-roasted beef blade over organic baby beetroots with red wine and beetroot sauce by Paul Wilson from Botanical

Slow-braised pork hocks by Luke Nguyen from Luke Nguyen's Greater Mekong | Cooked

Slow-braised pork hocks by Luke Nguyen from Luke Nguyen's Greater Mekong

Slow-poached fillet of pork with gribiche vinaigrette and crisp pig’s tail by Justin North from Becasse | Cooked

Slow-poached fillet of pork with gribiche vinaigrette and crisp pig’s tail by Justin North from Becasse

Slow-cooked lamb shanks by Tiffiny Hall from Tiffiny's Lighten Up Cookbook | Cooked

Slow-cooked lamb shanks recipe from Tiffiny's Lighten Up Cookbook by Tiffiny Hall

Chicken slow-braised with green peppercorns by Luke Nguyen from The Food of Vietnam | Cooked

Chicken slow-braised with green peppercorns by Luke Nguyen from The Food of Vietnam

Slow-cooked banded rock cod with scampi anglaise, potatoes and button mushrooms by Mark Best from Marque | Cooked

Slow-cooked banded rock cod with scampi anglaise, potatoes and button mushrooms by Mark Best from Marque

Slow-roasted Florence fennel with thyme by Katie Caldesi from The Amalfi Coast | Cooked

Slow-roasted Florence fennel with thyme recipe from The Amalfi Coast by Katie Caldesi

Slow-roasted goat with lemongrass, chilli and preserved bean curd by Luke Nguyen from The Food of Vietnam | Cooked

Slow-roasted goat with lemongrass, chilli and preserved bean curd recipe from The Food of Vietnam by Luke Nguyen

Slow-cooked tea-infused duck breasts by Peter Kuruvita from My Feast | Cooked

Slow-cooked tea-infused duck breasts by Peter Kuruvita from My Feast

Pork spare ribs slow-braised in medicinal broth by Luke Nguyen from The Food of Vietnam | Cooked

Pork spare ribs slow-braised in medicinal broth by Luke Nguyen from The Food of Vietnam

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