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Braised Lamb

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Oven-braised lamb shoulder with rosemary, thyme, carrots and glazed pearl onions, brightened with lemon and mint.

Serves: 6 | Total Time: ~3 hours

Ingredients

Lamb

  • 3 lb boneless lamb shoulder, trimmed, 2-inch chunks
  • 1 1/2 tsp kosher salt
  • 1/2 tsp black pepper
  • 2 Tbsp vegetable oil
  • 1 medium yellow onion, diced
  • 4 cloves garlic, smashed
  • 1 Tbsp tomato paste
  • 2 Tbsp all-purpose flour
  • 1 cup dry white wine, dry vermouth or chicken broth
  • 2 cups low-sodium chicken broth
  • 2 sprigs rosemary
  • 4 sprigs thyme
  • 1 bay leaf
  • 2 carrots, 1-inch pieces

Glazed pearl onions

  • 2 cups frozen pearl onions, thawed and patted dry
  • 1 Tbsp butter
  • 1 tsp brown sugar

Finish

  • 1 Tbsp lemon juice
  • 2 Tbsp chopped fresh mint or parsley

Instructions

Braise

  1. Heat oven to 325°F. Season the lamb.
  2. Brown in batches over medium-high, 6 to 8 minutes each. Remove.
  3. Medium heat: onion 5 minutes, garlic and tomato paste 1 minute, flour 1 minute.
  4. Deglaze with wine. Add broth, herbs, bay leaf and the lamb.
  5. Cover and braise in the oven 1 1/2 hours.

Onions

  1. Brown pearl onions in butter and sugar over medium, about 8 minutes.
  2. Stir onions and carrots into the pot. Braise uncovered 30 to 45 minutes more.

Finish

  1. Remove stems and bay leaf, skim fat, add lemon juice, top with mint.

Tips

Shoulder, not leg: stays moist through a long braise.

Next-day better: chill, lift off the fat, reheat gently.

Freezer: up to 3 months.

Alcohol-free: broth in place of the wine.

Inspired by Hero's Feast