Braised Lamb Shoulder

INGREDIENTS

  • 1 lamb shoulder (approximately 2 to 2.5 kg)

  • 2 medium onions, thinly sliced

  • 4 cloves of garlic, thinly sliced

  • 2 carrots, thickly sliced

  • 2 celery stalks, cut into chunks

  • 750 ml of vegetable or beef broth

  • 250 ml of dry red wine

  • 2 bay leaves

  • 2 sprigs of thyme

  • 2 tablespoons of olive oil

  • Salt and freshly ground black pepper, to taste




PREPARATION

  1. Preheat your oven to 160°C (320°F).

  2. Season the lamb shoulder with salt and pepper on all sides.

  3. In a large cast-iron casserole dish or ovenproof pan, heat the olive oil over medium-high heat. Add the lamb shoulder and brown it on all sides until well browned, which should take about 10 minutes. Remove the lamb from the casserole dish and set it aside.

  4. In the same casserole dish, add the onions, garlic, carrots, and celery. Sauté the vegetables for about 5 minutes until they begin to soften.

  5. Deglaze the casserole dish by adding the red wine. Stir to loosen the browned bits at the bottom of the casserole dish.

  6. Add the vegetable or beef broth, bay leaves, thyme, and return the lamb shoulder to the casserole dish. Bring it to a boil.

  7. Cover the casserole dish and transfer it to the preheated oven. Let it cook for about 3 to 4 hours or until the lamb is tender and easily falls apart with a fork.

  8. During cooking, check the liquid level regularly. If needed, add some hot water to prevent the casserole from drying out.

  9. Once the lamb is done, remove it from the casserole dish and let it rest for a few minutes before carving it into slices.

    Serve the braised lamb shoulder with the vegetables and red wine sauce. You can also pair this dish with mashed potatoes, polenta, or steamed green vegetables. Enjoy your meal!