Braised Shoulder Of Lamb Recipes

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BRAISED LAMB SHOULDER



Braised Lamb Shoulder image

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Lamb Recipes

Number Of Ingredients 13

1 lamb shoulder (3 to 5 pounds), boned and tied
Coarse salt and freshly ground pepper
3 tablespoons olive oil
2 cloves garlic, finely chopped
2 stalks celery, finely chopped
1 carrot, finely chopped
2 small onions, finely chopped
3 sprigs fresh rosemary, needles removed and finely chopped
3 sprigs fresh thyme, leaves removed and finely chopped
1 pinch of freshly grated nutmeg
1 pinch of ground clove
1 bottle (750ml) dry Italian red wine
1 cup whole canned plum tomatoes, crushed

Steps:

  • Preheat the oven to 325 degrees. Season lamb all over with salt and pepper. Heat 2 tablespoons oil in a large Dutch oven over high heat. Add lamb shoulder, and cook, turning occasionally, until lamb is browned all over, 8 to 10 minutes. Remove lamb; set aside. Pour out any excess oil, and discard. Add remaining tablespoon oil and heat over medium-high heat. Stir in garlic, celery, carrot, onion, herbs, nutmeg, and cloves. Season with salt and pepper. Cook for 1 minute. Return lamb to Dutch oven. Add wine and tomatoes. Bring to a boil, cover, and transfer to the oven. Cook until fork-tender, 2 1/2 to 3 hours.
  • Remove from oven. Transfer lamb to a platter, and keep warm. Make sauce: Place the Dutch oven over low heat, and cook the liquid until it has reduced and thickened, about 3 minutes. Remove twine from lamb, and slice; serve with sauce.

SLOW ROASTED ROSEMARY GARLIC LAMB SHOULDER



Slow Roasted Rosemary Garlic Lamb Shoulder image

Recipe video above. Lamb shoulder is cheaper, juicier and easier to roast than leg. Infused with rosemary garlic flavours, this is not the sort of roast for carving, just pull the meat off with tongs. Make Crazy Crunchy Roast Potatoes while the lamb is resting!

Provided by Nagi | RecipeTin Eats

Categories     Lamb     Roast

Time 3h45m

Number Of Ingredients 12

1.8kg / 3.5 lb lamb shoulder (bone in) ((Note 1))
2 tbsp olive oil
2 tsp salt
1 tsp black pepper
1 onion, quartered ((no need to peel))
1 head garlic (, cut in half horizontally)
3 garlic cloves (, cut into slivers)
8 sprigs rosemary
1 cup water
2 tbsp flour
2 cups beef broth ((or 1 cup red wine + 1 cup water))
Salt and pepper

Steps:

  • Preheat oven to 240°C/465°F (220°C fan forced).
  • Rub the lamb with the olive oil, salt and pepper.
  • Use a thin, sharp knife to make 12 incisions in the lamb, deep as you can but without piercing through the bottom of the lamb. (See photo in post and video
  • Stuff bits of rosemary and garlic slivers into the holes (chopstick helpful!)
  • Place the onion, halved garlic bulb and rosemary in the base of a roasting pan. Place the lamb on top. Pour water around.
  • Cover with lid or tightly with a double layer of foil. Place in the oven, and TURN DOWN to 180°C/350°F (160°C fan).
  • Slow roast, covered: Roast, covered with the foil, for 3 hours. (Note 1 for different sizes).
  • Brown it, uncovered: Remove foil, check to ensure there's still liquid in the pan. If not, add 3/4 cup water (otherwise onion/garlic will burn). Turn up the oven to 220°C/425°F and roast for a further 20 to 30 minutes, until the skin is browned and crisp.
  • Check if ready: By now, you should be able to part the meat with two forks - if not, just cover and return to oven at 180°C/350°F (160°C fan) until you can do so.
  • Rest: Remove lamb from the roasting pan and transfer to a plate. Cover loosely with foil then a couple of tea towels and let it rest for at least 20 minutes, up to a couple of hours (after this, you may want to reheat).
  • Serve with gravy (below). If you want to go all out, make Duck Fat Potatoes or Super Crispy Roasted Potatoes!

Nutrition Facts : ServingSize 398 g, Calories 575 kcal

BEER BRAISED LAMB SHOULDER WITH ONIONS AND TURNIPS



Beer Braised Lamb Shoulder with Onions and Turnips image

Provided by Food Network

Categories     main-dish

Time 1h35m

Yield 8 servings

Number Of Ingredients 7

Two 4- to 6-pound bone-in lamb shoulders, bones removed and reserved for another use
Olive oil, for cooking
Kosher salt and freshly ground black pepper
4 leeks, large dice
2 onions, large dice
24 small turnips, scrubbed and halved
Two 12-ounce bottles local IPA

Steps:

  • Preheat the oven to 450 degrees F.
  • Rub the lamb with olive oil, then sprinkle with salt and pepper. Preheat a 14-inch cast-iron pan over medium-high heat. Add the seasoned lamb and sear for 5 minutes. Transfer the pan to the oven and roast until browned, about 30 minutes.
  • Meanwhile, place a large Dutch oven over medium-high heat and add 2 tablespoons olive oil. Once heated, add the leeks and onions and cook until they begin to become tender, about 3 minutes. Set aside.
  • After 30 minutes, remove one of the lamb shoulders from the oven and set aside. Add half of the turnips to the pan and return to the oven. Allow to continue roasting until everything is cooked through, about another 30 minutes.
  • Add the other lamb shoulder to a stovetop pressure cooker along with the cooked leeks, onions, beer and remaining turnips. Secure the pressure cooker lid and follow the manufacturer's instructions to bring to high pressure over medium heat. Pressure cook for 20 minutes. Follow the manufacturer's instructions to carefully quick-release the steam and unlock the lid. Add everything in the pressure cooker to a large pan or shallow dish and stir, breaking up the lamb. Add to a platter. Add the roasted lamb and turnips to the same platter and serve.

BRAISED LAMB



Braised Lamb image

Provided by Food Network

Yield 4 Servings

Number Of Ingredients 12

4 3/4-inch-thick shoulder lamb chops (3 to 4 lbs)
5 large garlic cloves, smashed
2 Tbsps mixed chopped fresh herbs (such as oregano, marjoram and thyme) plus 4 whole sprigs thyme
Salt and pepper
1/4 cup flour, for dusting
3 Tbsps olive oil
4 large onions, sliced thick
4 large tomatoes, sliced thick
1 cup dry white wine
2 bay leaves
1 bunch parsley, stems removed and reserved separately, leaves finely chopped
3 large boiling potatoes, peeled and sliced thick

Steps:

  • Preheat oven to 275F.
  • Rub both sides of lamb shoulder chops with 1 to 2 garlic cloves, as needed. Rub with chopped herbs and season with salt and pepper. Dust both sides of chops with flour. In a large (10-inch) cast iron skillet, heat oil over high heat. When nearly smoking, add 2 lamb chops and sear, 4 minutes each side, until well-browned. Remove and repeat with remaining chops. Discard fat that has accumulated in pan.
  • In skillet layer onions, half of tomato slices and lamb chops. Top with remaining tomato slices and pour wine and 1/2 cup water over. Bring to a boil over medium-high heat. Add remaining 4 garlic cloves, bay leaves, thyme sprigs and parsley stems. Cover pan loosely with aluminum foil and roast for 3 hours.
  • Cover top with potato slices, pushing them into liquid so they are completely submerged. Cover pan, return to oven and cook 30 minutes or until potatoes are tender. Using a large spoon, remove excess liquid and any fat from stew to a small saucepan. Bring liquid to a boil over high heat and boil rapidly until thickened, 10 to 15 minutes. Before serving, broil lamb under a preheated broiler, 5 minutes or until potatoes are well-browned. Sprinkle with chopped parsley and serve with sauce.

BRAISED LAMB SHOULDER CHOPS



Braised Lamb Shoulder Chops image

Lamb shoulder chops are one of the most inexpensive cuts of lamb, and slow-cooking them is the best way to get that nice lamb flavor. The meat falls right off the bone with this recipe.

Provided by kalphen

Categories     Meat and Poultry Recipes     Lamb     Chops

Time 3h30m

Yield 6

Number Of Ingredients 11

1 tablespoon olive oil
2 pounds lamb shoulder chops, or more to taste
salt and ground black pepper to taste
1 small yellow onion, sliced
4 cloves garlic, minced
2 tablespoons chopped fresh rosemary
1 cup beef broth
1 cup red wine
2 tablespoons cornstarch
½ cup water
1 tablespoon Worcestershire sauce

Steps:

  • Preheat oven to 300 degrees F (150 degrees C).
  • Heat olive oil in a skillet over medium-high heat. Season lamb chops with salt and pepper. Sear lamb in hot oil until browned, 1 to 2 minutes per side. Remove chops to a plate to drain, reserving drippings in the skillet.
  • Saute onion and garlic in reserved drippings until tender, about 5 minutes.
  • Transfer drained lamb chops to a baking dish; add onion mixture. Sprinkle rosemary over the chops. Pour beef broth and red wine into the baking dish. Cover dish with aluminum foil.
  • Bake in preheated oven for 3 hours.
  • Remove lamb to a serving platter. Carefully drain liquid from baking dish into a saucepan and place over medium heat. Beat cornstarch and water together in a bowl using a whisk to assure no lumps remain; stir into the liquid in the saucepan. Add Worcestershire sauce and cook until the liquid thickens into a gravy, about 5 minutes.

Nutrition Facts : Calories 360 calories, Carbohydrate 5.9 g, Cholesterol 89.7 mg, Fat 23.1 g, Fiber 0.3 g, Protein 23.3 g, SaturatedFat 9.2 g, Sodium 257.5 mg, Sugar 1 g

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