Braised Lamb Shoulder

Servings:
4
Prep Time:
30 mins.
Cook Time:
8-10 hrs.

Ingredients

  • 2 ½ pounds lamb shoulder, cut in 4 pieces
  • Kosher salt and freshly ground black pepper to taste
  • 2 tablespoons extra virgin olive oil
  • 1 medium yellow onion cut in 1/4-inch dice
  • 4 cloves garlic, finely minced
  • 2 carrots, peeled and cut in 1/4-inch dice
  • 1/2 cup dry red wine
  • 4 cups chicken stock
  • 1/4 cup canned tomatoes
  • 2 sprigs fresh thyme
  • 1 sprig fresh rosemary
  • 2 tablespoons sherry vinegar

Preparation

  1. Heat the oven to 300°F. Pat the lamb dry with paper towels and season all over with salt and pepper. Set aside.
  2. Add the oil to a large braising pan or Dutch oven over medium-high heat. When the oil is hot, add the seasoned lamb pieces and sear until nicely caramelized on all sides, about 2 minutes per side. 
  3. Remove the lamb pieces to a plate and add the diced onion and carrots to the pan. Cook and stir until tender, 3 to 4 minutes, and then add the garlic stirring constantly to prevent it from burning.
  4. Deglaze the pan with the red wine, stirring to scrape any brown bits from the bottom of the pan. 
  5. Place lamb in a slow cooker along with the vegetables, stock, tomatoes, thyme and rosemary. Cook on low for 8 to 10 hours, or until the lamb is falling apart.


Source: American Lamb Board