Description
This Best Easter Slow-Braised Herb Lamb Shoulder recipe offers a tender, juicy, and flavorful lamb dish perfect for festive occasions. Slow-braised with fresh rosemary, thyme, garlic, and a bright mix of white wine and stock, the lamb becomes melt-in-your-mouth delicious, infused with aromatic herbs and a rich savory sauce. Paired with fresh parsley and lemon zest, this comforting recipe celebrates traditional Easter flavors with a delicate balance of earthiness and zest.
Ingredients
Scale
Meat and Herbs
- 4-5 pounds Lamb shoulder (bone-in) (Choose bone-in for extra flavor and juiciness during slow braising.)
- 3-4 sprigs Fresh rosemary (Adds aromatic, piney notes.)
- 3-4 sprigs Fresh thyme (Provides a subtle earthiness.)
- 6-8 cloves Garlic (Smashed for deeper infusion.)
Seasoning and Liquids
- 2 tablespoons Olive oil (For browning.)
- Salt and freshly ground black pepper (Essential for seasoning.)
- 1 cup Dry white wine or dry cider (Brightens the dish.)
- 2 cups Chicken or lamb stock (Keeps the meat moist.)
Vegetables and Garnishes
- 2 Carrots (Chopped.)
- 1 large Onion (Quartered.)
- 2 Celery stalks (Chopped.)
- Fresh parsley (Chopped, for garnish.)
- Lemon zest (Brightens up each bite.)
Instructions
- Preheat Oven: Preheat your oven to 325°F (160°C) and position the oven rack in the center to ensure even cooking of the lamb shoulder.
- Prepare Lamb: Season the lamb shoulder generously with salt and freshly ground black pepper. Massage the fresh rosemary and thyme sprigs into the meat to infuse it with aromatic flavors.
- Sear Lamb: Heat 2 tablespoons of olive oil in a heavy Dutch oven over medium-high heat. Once hot, sear the lamb shoulder on all sides until beautifully browned, which locks in juices and enhances flavor.
- Add Aromatics and Deglaze: Nestle the smashed garlic cloves, rosemary, and thyme around the lamb in the pot. Pour in 1 cup of dry white wine or dry cider to deglaze the pan, scraping up browned bits from the bottom to enrich the sauce.
- Add Stock and Vegetables: Combine 2 cups of chicken or lamb stock with chopped carrots, quartered onion, and chopped celery, then pour this mixture around the lamb in the Dutch oven.
- Braise: Cover the Dutch oven tightly with its lid and transfer it to the preheated oven. Allow the lamb to braise slowly for 3 to 3½ hours, until the meat is fork-tender and infused with herbs.
- Rest and Serve: Carefully lift the lamb from the pot and let it rest for 10 minutes to redistribute juices before carving. Serve the lamb with its braising sauce, garnished with fresh chopped parsley and a sprinkle of bright lemon zest for a refreshing finish.
Notes
- Choosing bone-in lamb shoulder enhances the juiciness and flavor during the slow braising process.
- Slow braising at a low oven temperature ensures tender, fall-apart meat.
- Deglazing with wine or dry cider lifts the caramelized flavors from the pan to enrich the braising liquid.
- You can use chicken or lamb stock according to availability or preference.
- Allowing the meat to rest after braising helps keep it moist and tender when sliced.
- Garnishing with lemon zest adds brightness that balances the rich flavors.
- Leftover lamb can be refrigerated for up to 3 days or frozen for up to 3 months.
