Tender lamb shoulder: Beautiful braised winter dinner
It’s stew season and that also means that you’ll have lots of tasty food to share with friends and family. We often make short rib stew, lamb shank or osso buco, but don’t forget about making a tender lamb shoulder. If you’ve got a bit of time on your hands, this recipe is the perfect time […]
It’s stew season and that also means that you’ll have lots of tasty food to share with friends and family. We often make short rib stew, lamb shank or osso buco, but don’t forget about making a tender lamb shoulder. If you’ve got a bit of time on your hands, this recipe is the perfect time to layer flavours and serve something absolutely packed with flavour. Like many stews and curries, this recipe is also great when made a day before, but we can’t guarantee that you’ll not dig into it immediately.
ALSO READ: Classic beef meatloaf: Traditionally delicious family meal
TENDER LAMB SHOULDER SUGGESTIONS
As with many great stews, you want to brown the meat beforehand to add some flavour and the fond at the bottom of the pot will also add layers of tastiness. Add some other vegetables like green beans into the mix if you want to and the mushrooms already add a very savoury flavour that goes great with the lamb. A dash of chli flakes goes a long way and when serving, mix a combination of fresh chopped parsley, garlic and a grating of lemon zest go garnish the dish with as it will add some freshness to balance out the rich stew.
ALSO READ: Lamb shepherd’s pie: Traditionally delicious this winter
There’s always time for a beautiful winter stew, so when you’ve got the time, this tender lamb shoulder with shiitake mushrooms is perfect.
Last updated on 30 June 2023
TENDER LAMB SHOULDER RECIPE
Fall off the bone lamb shoulder the way your grandma makes it.
INGREDIENTS
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2 shoulders of baby lamb
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1 tbsp olive oil
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8 shallots, peeled and halved
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6 cloves garlic, peeled and chopped
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10 sprigs thyme
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6 sun-dried tomatoes
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6 dried shiitake mushrooms
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250 ml red wine
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500 ml lamb stock
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salt and freshly-ground black pepper
METHOD
- Place the dried shiitake mushrooms in a bowl. Pour boiling water over. Soak until the mushrooms soften for at least 45 minutes. Strain the mixture. Cut the stems from mushrooms and discard. Cut the caps into thin slices.
- Preheat the oven to 120°C.
- Rub oil into the shoulder of lamb, then season with salt and ground black pepper. Place into an oven-proof casserole pot large enough for the shoulders to lie flat in.
- Brown the meat all over at a high heat. Reduce the heat to medium and add the shallots. After five minutes, add the garlic and cook for a couple of minutes. Add the shiitake mushrooms, thyme sprigs and sundried tomatoes.
- Pour the stock and red wine over the joint. Bring to the boil, cover the pot, and then the pot in the oven.
- Cook for four hours, turning the lamb every hour. The meat will be very tender, and will fall off the bone.
- Remove the lamb shoulder from the oven and carefully transfer the lamb, mushrooms, tomatoes and shallots to a serving dish.
- To make a sauce, spoon off any excess fat from the cooking juices. Pour into a frying pan and heat over a medium heat until the volume of liquid has reduced by one third.
- To serve, pull some of the lamb from the bone and pour over the red wine sauce. Accompany with mashed potatoes and your favourite spring vegetables.