Braised Lamb Shoulder

A fantastic way to prepare boneless lamb shoulder. This recipe was sent to us by one of our customers
  • One 2 Lb boneless lamb shoulder (tied or cut into large cubes)
  • 1 Tbs Olive Oil
  • 1/2 Tablespoon Tomato Paste
  • Salt and Pepper
  • 1/2 Cup Red Wine
  • 1 Onion Chopped
  • 3 Sprigs Thyme
  • 6 Garlic Cloves Minced
  • 1 Sprig Rosemary
  • 1 Carrot Chopped
  • 1 Bay Leaf
  • 2 Shallots Minced
  • 5 Cups Chicken Broth
  • 1 Celery Stalk Chopped

Preheat oven to 325° F

1) In a heavy ovenproof pot with a lid, heat the olive oil over medium high heat – season lamb with salt and pepper and add to the pot and brown well on all sides about15 minutes – transfer lamb to a platter.

2) Reduce heat to medium and add onions, garlic, shallots, carrots and celery to pot. cook the vegetables stirring occasionally until softened about 6 minutes. Stir in tomato paste and cook for a minute. Add the wine and stir, scraping bottom of the pot to loosen browned bits, and simmer until the wine is almost gone.

3) Return lamb to the pot along with juices and add the thyme, rosemary, bay leaf and enough broth to almost cover the meat. Bring to a simmer over high heat, cover the pot and transfer to the oven. Cook, turning once about halfway through until the lamb is very tender – about 2 to 2 1/2 hours.

4) Transfer meat to cutting board and pass liquids thru a fine mesh strainer into a wide saucepan, pushing down on the solids.  Bring liquid to simmer and reduce until it has thickened – about 30 minutes.

From the Gramercy Tavern Cookbook

One thought on “Braised Lamb Shoulder

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s