Braised Lamb Shoulder

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 <temperature>160<unit>°C</unit></temperature>

Place <quantity>1</quantity> lamb shoulder in a baking tray and coat it completely with <quantity>½<unit>cup</unit></quantity> of olive oil

Season all sides with salt and espelette pepper powder to taste

Tear <quantity>3</quantity> rosemary sprigs and <quantity>1<unit>bunch</unit></quantity> of thyme. Place them on top and around the lamb

Pour <quantity>1½<unit>cups</unit></quantity> of white wine and <quantity>2<unit>cups</unit></quantity> of water around the lamb

Add <quantity>3</quantity> 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 <quantity>6</quantity> portions. The braised lamb shoulder is ready

Enjoy it with some of the remaining pan drippings!

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