Description
This slow-braised herb lamb shoulder recipe delivers tender, juicy meat infused with aromatic rosemary, thyme, and garlic. Perfect for Easter or special occasions, the lamb is seared to develop deep flavors, then slowly cooked in a Dutch oven with white wine and a savory vegetable stock. The result is a flavorful, succulent dish garnished with fresh parsley and lemon zest for brightness.
Ingredients
Scale
Meat and Herbs
- 4-5 pounds Lamb shoulder (bone-in)
- 3-4 sprigs Fresh rosemary
- 3-4 sprigs Fresh thyme
- 6-8 cloves Garlic (smashed)
Cooking Essentials
- 2 tablespoons Olive oil
- Salt and freshly ground black pepper
- 1 cup Dry white wine or dry cider
- 2 cups Chicken or lamb stock
Vegetables and Garnish
- 2 Carrots (chopped)
- 1 large Onion (quartered)
- 2 Celery stalks (chopped)
- Fresh parsley (chopped, for garnish)
- Lemon zest (for garnish)
Instructions
- Preheat the Oven: Set the oven temperature to 325°F and place the rack in the center position to ensure even cooking throughout the slow-braising process.
- Season and Herb Massage: Generously season the lamb shoulder with salt and freshly ground black pepper. Massage the fresh rosemary and thyme sprigs into the meat to infuse it with their aromatic flavors.
- Sear the Lamb: Heat olive oil in a Dutch oven over medium-high heat. Once hot, place the lamb shoulder in the pot and sear it until browned on all sides, which will develop a flavorful crust and deepen the overall taste.
- Add Aromatics and Deglaze: Arrange the smashed garlic cloves along with additional rosemary and thyme sprigs around the lamb. Pour in the dry white wine or cider to deglaze the pot, scraping up any browned bits from the bottom to incorporate into the sauce.
- Add Stock and Vegetables: Mix together the chicken or lamb stock with chopped carrots, quartered onion, and chopped celery, then pour this mixture into the Dutch oven around the lamb, ensuring the meat remains partially submerged.
- Braise in the Oven: Cover the Dutch oven tightly with its lid and transfer it to the preheated oven. Cook the lamb slowly for 3 to 3½ hours until the meat is tender and easily pulls apart with a fork.
- Rest the Meat: Carefully lift the lamb shoulder out of the pot and let it rest for 10 minutes before carving. Resting allows the juices to redistribute inside the meat, keeping it moist and flavorful.
- Serve: Carve the lamb and serve it with the cooking sauce and vegetables. Garnish with freshly chopped parsley and lemon zest to add brightness and freshness to each bite.
Notes
- Choose bone-in lamb shoulder for extra flavor and moistness during slow braising.
- Searing the meat properly is key to developing deep, rich flavors.
- Use a Dutch oven or a heavy oven-safe pot with a tight-fitting lid to maintain moisture during cooking.
- If you prefer, substitute dry cider for white wine to add a fruity note.
- Letting the lamb rest before carving will ensure the meat remains juicy.
- Use fresh herbs for the best aromatic results.
