bohemianwanderer – This slow-braised lamb shoulder recipe serves four to five people and takes about three hours to cook. Begin by removing 1.8kg of lamb shoulder from the fridge an hour before cooking to bring it to room temperature. Preheat the oven to 180°C (160°C fan) or gas mark 4.
In a heavy-bottomed casserole dish, heat 2 tablespoons of duck fat until it begins to smoke, taking care to avoid splatters. Season the lamb generously with salt and black pepper. Place the lamb skin side down in the hot fat, positioning it away from you for safety. Allow it to brown on one side before turning to brown the other. Once fully browned, remove the lamb and set it aside on a plate.
In the same pan, add 1 large diced onion, 2 peeled and chopped carrots, 2 roughly chopped celery sticks, 4 garlic cloves, and a few sprigs of rosemary and thyme. Season with salt and pepper and cook over medium heat until vegetables turn golden. Stir in 2 crushed plum tomatoes from a tin and cook for two minutes. Add 250ml of white wine and bring it to a boil, followed by 500ml of fresh chicken stock and 200ml of water. Allow the mixture to return to a boil before proceeding.
Braising, Resting, and Serving the Lamb
Return the lamb to the casserole dish, ensuring it is partially submerged in the liquid. Cover the meat with parchment paper and place the lid on top. Transfer the dish to the oven and braise for two to three hours. The lamb is ready when it becomes tender and easily pierced with a knife.
For best results, check the liquid level periodically and add a little broth or water if necessary to prevent drying. Once cooked, let the lamb rest for 10–15 minutes before serving. This allows the juices to redistribute, enhancing flavor and ensuring each bite is moist, rich, and tender.
Once cooked, remove the lamb from the pan and let it rest for 30 minutes on a plate. Skim any fat that has risen to the surface of the braising liquid and discard it. Ladle the remaining juices over the lamb before serving. For the best presentation, serve the lamb alongside hot dauphinoise potatoes. Buttered green vegetables, such as peas or beans, make an optional but delicious accompaniment.
Read More : Dauphinoise Recipes Gain Popularity in Home Kitchens
This dish can be prepared two to three days in advance, allowing flavors to deepen in the fridge. The resting period also helps the fat solidify on top, making it easier to remove before reheating. Slow-braising ensures the lamb develops rich, tender meat, making it a comforting and impressive meal for family or dinner guests.
