Pixicook
LoginGet Started
    HomeRecipesBraisedLong-Cooked Lamb Shoulder
    recipe image

    Long-Cooked Lamb Shoulder

    clock-icon630 minutes
    author-image
    Author
    Pixicook editorial team

    A succulent lamb shoulder roast, slow-cooked with an aromatic blend of vegetables, herbs, and a mix of broth and wine to create a tender and flavorful dish.

    Ingredients for Long-Cooked Lamb Shoulder

    units in
    USchevron
    units in
    USchevron
    serves
    4 peoplechevron
    serves
    4 peoplechevron

    Bone-in Lamb Shoulder Roast, Seasoned with salt and black pepper

    0 lb

    Substitute chevron-down

    Salt

    to taste

    Substitute chevron-down

    Fresh Ground Black Pepper

    to taste

    Substitute chevron-down

    Medium Tomatoes, Chopped

    each

    Substitute chevron-down

    Medium Onion, Sliced

    each

    Substitute chevron-down

    Carrots, Cut into chunks

    each

    Substitute chevron-down

    Garlic Clove, Peeled

    each

    Substitute chevron-down

    Savory Branches

    each

    Substitute chevron-down

    Thyme Branches

    each

    Substitute chevron-down

    Black Peppercorns

    each

    Substitute chevron-down

    Chile Pepper

    each

    Substitute chevron-down

    Chicken Stock

    cups

    Substitute chevron-down

    White Wine

    cups

    Substitute chevron-down

    How to Make Long-Cooked Lamb Shoulder

    1. Season the Lamb

    Generously sprinkle salt and fresh-ground black pepper over the lamb shoulder roast. Let it sit with the seasoning overnight in the refrigerator.

    2. Prepare Vegetables and Herbs

    Chop the tomatoes, slice the onions, and cut the carrots into chunks. Peel the garlic cloves and gather the savory and thyme branches, along with the black peppercorns and chile pepper.

    3. Roast the Lamb

    Preheat the oven to 375°F. Place the seasoned lamb shoulder into the dish with the prepared vegetables and herbs. Pour in the chicken broth and white wine. Roast in the oven for 2½ hours, turning the lamb every 30 minutes after the first 1½ hours.

    4. Finish the Sauce

    Once the lamb is tender and falls off the bone, remove it from the dish. Skim any excess fat from the cooking liquid and process the vegetables with a food mill to create a smooth sauce. Adjust the seasoning as needed.

    5. Serve

    Reheat the cooked lamb in the prepared sauce using a pot or pan. Serve the lamb shoulder warm with the sauce generously ladled over it.


    Comments (0)

    Add your comment...

    Explore More Braised recipes

    Explore More Collections

    Hearty Red Lentil Soup

    Easy Winter

    Cucumber Salad with Garlic ginger and soy

    Easy Salad

    Crispy Herb-Crusted Dijon Chicken

    Baked Chicken

    Crispy Skin Chicken Thigh with Garlic-Caper Pan Sauce

    Quick Chicken