Braised Lamb Shoulder Recipe – French Special
Braised Lamb Shoulder is a classic slow-cooked dish known for its rich flavor, fork-tender texture, and comforting aroma. Gently braised with onions, garlic, herbs, and flavorful stock, this lamb shoulder recipe transforms a hearty cut into a melt-in-the-mouth main course. Perfect for Mediterranean-style dinners, festive meals, or relaxed weekend cooking, it pairs beautifully with potatoes, vegetables, or crusty bread.
- Prep Time15 min
- Cook Time2 hr
- Total Time2 hr 15 min
Braised Lamb Shoulder Ingredients:
- 1.5–2 kg lamb shoulder
- Salt and black pepper to taste
- 2 tbsp olive oil
- 2 onions, sliced
- 4 cloves garlic, crushed
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 tbsp tomato paste
- 1 cup red wine or stock
- 2 cups lamb or beef stock
- 2 sprigs rosemary or thyme
- 2 bay leaves
Braised Lamb Shoulder Instructions:
Preheat the oven to 160°C.
Pat the lamb shoulder dry and season generously with salt and pepper.
Heat olive oil in a heavy oven-safe pot over medium-high heat.
Sear the lamb on all sides until deeply browned.
Remove lamb and set aside.
Add onions, carrots, and celery to the same pot and sauté until softened.
Add garlic and cook until fragrant.
Stir in tomato paste and cook briefly.
Pour in red wine or stock, scraping up browned bits.
Return lamb to the pot.
Add remaining stock, herbs, and bay leaves.
Cover tightly and transfer to the oven.
Braise slowly until lamb is very tender and pulls apart easily.
Remove from oven and rest before serving.
Serve with braising juices spooned over.
Recipe Notes :
Lamb shoulder is ideal for braising due to its natural fat and connective tissue.
Searing the lamb deeply adds richness and depth to the final sauce.
Red wine enhances flavor but stock works well for a non-alcoholic version.
Keep the pot tightly covered to prevent moisture loss during slow cooking.
Low and slow heat ensures tender, pull-apart lamb.
Let the lamb rest before serving so juices redistribute evenly.
