Best Braised Shoulder Of Lamb Recipes

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BRAISED LAMB WITH RED WINE AND PRUNES



Braised Lamb With Red Wine and Prunes image

Though far less glorified than rib chops or legs, lamb shoulder is explosively delicious and juicy - also, cheap. Like the shoulders of pigs and cows, it is a hardworking muscle rippled with intramuscular fat, which makes it ideal for stewing or braising. But the shoulder's not that hardworking, which keeps it tender enough to be subjected to the shorter blasts of heat typically reserved for more elegant cuts. Here, it's braised in a flavorful mixture of prunes, red wine and spices until tender.

Provided by Mark Bittman

Categories     brunch, dinner, easy, lunch, main course

Time 2h30m

Yield 4 to 6 servings

Number Of Ingredients 9

2 pounds lamb shoulder
1 cup pitted prunes
1 tablespoon minced garlic
Salt and pepper
1 chopped onion
2 teaspoons minced ginger
1/4 teaspoon cinnamon
1 1/2 cup red wine
1/2 cup stock or water

Steps:

  • Cut lamb into 2-inch cubes. Sprinkle with salt and pepper, and brown in a large skillet over medium-high heat; remove.
  • Add onion, garlic, prunes, ginger, cinnamon, salt and pepper; cook until fragrant. Add wine, stock or water and browned lamb. When the liquid boils, lower heat to a simmer, cover and cook until tender, 1 1/2 to 2 1/2 hours. Garnish: Parsley.

Nutrition Facts : @context http, Calories 537, UnsaturatedFat 16 grams, Carbohydrate 24 grams, Fat 33 grams, Fiber 3 grams, Protein 27 grams, SaturatedFat 14 grams, Sodium 652 milligrams, Sugar 13 grams

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

ROSEMARY AND THYME BRAISED LAMB SHOULDER



Rosemary and Thyme Braised Lamb Shoulder image

Provided by Gina Marie Miraglia Eriquez

Categories     Lamb     Braise     Easter

Yield Makes 8 servings

Number Of Ingredients 17

For lamb:
1 (6-pound) bone-in lamb shoulder roast, tied
1 large head garlic, separated into cloves (about 12), peeled
1 1/2 tablespoons kosher salt
1 tablespoon grated lemon zest
Freshly ground black pepper
1/4 cup extra-virgin olive oil
1 tablespoon minced fresh rosemary plus 1 sprig
1 tablespoon minced fresh thyme plus 5 sprigs
2 cups dry white wine
2 cups water
For sauce:
2 tablespoons all-purpose flour
1/2 teaspoon minced fresh rosemary
1/2 teaspoon minced fresh thyme
Equipment:
a heavy 6 1/2 - 7 quart nonreactive heavy pot with a tight fitting lid, or a heavy-duty nonreactive roasting pan with heavy-duty foil

Steps:

  • Roast lamb:
  • Make slits in lamb shoulder all over at 2-inch intervals with a paring knife.
  • Pound garlic with kosher salt, zest, and 1/2 teaspoon black pepper to a coarse paste with mortar and pestle (or mince and mash with a large knife), then stir together with oil and 1 tablespoon each of rosemary and thyme. Rub paste all over lamb. Put in heavy pot or roasting pan, then chill, covered, 12 to 24 hours.
  • Bring roast to room temperature (about 1 hour).
  • Preheat oven to 350°F with rack in lower third.
  • Pour wine and water around lamb and add herb sprigs. Cover roast with a sheet of parchment. Cover pot with lid or cover roasting pan tightly with heavy-duty foil. Braise lamb in oven until tender but not falling off the bone, about 3 hours.
  • Increase oven to 450°F and remove parchment, then braise lamb, covered with lid (or foil), until very tender and top is browned, about 1 hour more. Carefully transfer lamb to a platter and loosely cover with foil. Let it stand 10 minutes.
  • Make sauce:
  • Pour braising liquid through a fine-mesh sieve, then spoon off and discard fat remaining on liquid (you should have about 2 cups liquid; reserve pot). Whisk together flour and 1 cup liquid in a small bowl until smooth. Bring remaining liquid to a boil in uncleaned pot, then whisk in flour mixture and boil, whisking, until thickened, about 4 minutes. Stir in thyme and rosemary and season with salt and pepper.
  • To serve:
  • Remove and discard strings. Meat is too tender to slice with a carving knife; use a meat fork to pull meat into serving pieces.

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