Slow-Braised Lamb Shoulder
The Story
There's something deeply comforting about a slow braise on a Sunday afternoon. The kind of cooking that asks nothing of you except patience and the occasional peek through the oven door.
This lamb shoulder is the sort of dish that fills your home with warmth long before it reaches the table. Rosemary and garlic, red wine and tomatoes, all mingling together in a gentle simmer. It's cooking that feels unhurried, almost meditative.
By the time it's ready, the meat falls away from the bone with barely a nudge. Tender, rich, and utterly satisfying. The kind of meal that makes you want to linger at the table with good company and a glass of that same red wine.
Ingredients
- 2kg lamb shoulder, bone-in
- 4 cloves garlic, sliced
- Fresh rosemary sprigs
- 2 onions, roughly chopped
- 3 carrots, cut into chunks
- 2 celery stalks, chopped
- 400ml red wine
- 400g tinned tomatoes
- 500ml chicken or lamb stock
- 2 bay leaves
- Olive oil
- Salt and pepper
Instructions
- Preheat your oven to 160°C. Pat the lamb shoulder dry and season generously with salt and pepper.
- Make small incisions all over the lamb and tuck in the garlic slices and small sprigs of rosemary.
- Heat a large, oven-safe pot or Dutch oven over medium-high heat. Add a generous glug of olive oil and sear the lamb on all sides until deeply golden. This takes about 10 minutes. Remove and set aside.
- In the same pot, add the onions, carrots, and celery. Cook for 5-6 minutes until softened and starting to colour.
- Pour in the red wine and let it bubble for a couple of minutes, scraping up any delicious browned bits from the bottom of the pot.
- Add the tinned tomatoes, stock, and bay leaves. Nestle the lamb back into the pot, spooning some of the liquid over the top.
- Cover with a lid and transfer to the oven. Let it braise gently for 3.5 to 4 hours, turning the lamb once halfway through. You'll know it's ready when the meat is fall-apart tender.
- Remove from the oven, let it rest for 10 minutes, then serve straight from the pot. Spoon over the rich sauce and vegetables.
- Beautiful with creamy mash, soft polenta, or crusty bread to soak up all that lovely sauce.
Nutrition
485
Calories
42g
Protein
12g
Carbs
28g
Fat
