Braised Lamb Shoulder
4h
A tender and juicy way to cook lamb! It is very easy to prepare and can be used in a lot of different ways. It can be served with a variety of side dishes, such as roasted vegetables, creamy polenta, grilled asparagus or a simple green salad.
This is the best way to cook the shoulder.
Preheat the oven to 160 °C
Place 1 lamb shoulder in a baking tray and coat it completely with ½ cup of olive oil
Season all sides with salt and espelette pepper powder to taste
Tear 3 rosemary sprigs and 1 bunch of thyme. Place them on top and around the lamb
Pour 1½ cups of white wine and 2 cups of water around the lamb
Add 3 smashed, unpeeled garlic cloves
Cover the lamb with parchment paper
Cover the baking tray with aluminum foil, making a full seal. Cook the lamb shoulder for 3h30m, until the meat is tender
Remove the lamb from the oven and let it rest for 15m to set the juices. Carefully take off the aluminum foil and the parchment paper
Transfer the lamb shoulder to a cutting board
Gently pull the bones away from the meat
Cut the meat into 6 portions. The braised lamb shoulder is ready
Enjoy it with some of the remaining pan drippings!
Yield 6 portions
Lamb Shoulder
1 unit
Espelette Pepper Powder
to taste
White Wine
1½ cups
Rosemary
3 sprigs
Thyme
1 bunch
Garlic
3 cloves
Olive Oil
½ cup
Salt
to taste
Water
2 cups
Equipment
Aluminum Foil
Parchment Paper