Tender Braised Lamb Shoulder (Print View)

Slow-cooked lamb shoulder infused with herbs and red wine for a rich, tender main dish.

# What You'll Need:

→ Lamb

01 - 2.6 lbs lamb shoulder or shanks, trimmed and cut into large chunks
02 - Salt, to taste
03 - Freshly ground black pepper, to taste

→ Vegetables

04 - 2 medium carrots, peeled and sliced
05 - 2 celery stalks, chopped
06 - 1 large onion, chopped
07 - 4 garlic cloves, minced

→ Liquids

08 - 1 2/3 cups beef or lamb stock
09 - 1 cup dry red wine
10 - 2 tbsp tomato paste

→ Aromatics & Herbs

11 - 2 sprigs fresh rosemary
12 - 3 sprigs fresh thyme
13 - 2 bay leaves

→ For Finishing

14 - 2 tbsp olive oil
15 - 1 tbsp unsalted butter (optional)

# Step-by-Step Directions:

01 - Set the oven to 320°F (160°C) to prepare for braising.
02 - Pat lamb pieces dry and season generously with salt and freshly ground black pepper.
03 - Heat olive oil in a large Dutch oven over medium-high heat and brown lamb in batches until evenly seared on all sides. Remove and set aside.
04 - Add chopped onion, sliced carrots, and celery to the pot and cook for 5 to 7 minutes until softened. Add minced garlic and cook for 1 additional minute.
05 - Stir in tomato paste and cook for 1 minute. Pour in dry red wine, scraping the pot bottom to deglaze and release browned bits.
06 - Return lamb to the pot, add beef or lamb stock along with rosemary, thyme, and bay leaves. Bring mixture to a gentle simmer.
07 - Cover the pot and transfer to the preheated oven. Cook for 2 to 2.5 hours until lamb becomes tender enough to pierce easily with a fork.
08 - Remove pot from oven and skim excess fat from surface. Optionally, stir in unsalted butter for added richness. Discard herb stems and bay leaves, then adjust seasoning.
09 - Serve the lamb hot, optionally garnished with fresh herbs, accompanied by mashed potatoes, polenta, or crusty bread.

# Expert Suggestions:

01 -
  • The lamb becomes so tender it practically dissolves on your tongue, soaking up every bit of that wine-laced sauce.
  • Your kitchen will smell like a French countryside inn, the kind of aroma that makes everyone wander in asking when dinner is ready.
  • It looks and tastes impressive but the oven does most of the work while you relax with a glass of that same red wine.
02 -
  • Don't skip the searing step, that caramelized crust on the lamb is essential for building deep, layered flavor in the final sauce.
  • If your sauce seems thin after braising, remove the lamb and simmer the liquid on the stovetop for a few minutes to concentrate it.
  • Let the dish rest for 10 minutes after it comes out of the oven, the flavors settle and the sauce thickens slightly as it cools.
03 -
  • Use a wine you'd actually drink, the flavor concentrates as it braises and a harsh wine will taste even harsher in the final dish.
  • If you don't have a Dutch oven, a heavy ovenproof pot with a tight-fitting lid works just as well, just make sure it can handle the heat.
  • Check the lamb after 2 hours, if it's already fork-tender, pull it out early, overbraising can make even the best cut stringy.

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