Braised Lamb Shoulder w/ Shallots & Red Wine

This braised lamb shoulder recipe is a slow-cooked masterpiece, blending tender lamb with sweet shallots, fragrant herbs, and a rich red wine sauce. The long cook infuses deep flavor, while the carrots and leeks add subtle sweetness. A perfect dish to prep in the morning and enjoy come dinner time.

Why You'll Love Braised Lamb Shoulder w/ Shallots & Red Wine

This slow-braised lamb shoulder is the ultimate comfort food - tender, flavorful, and infused with fragrant herbs and rich red wine. It's a hands-off dish that fills your kitchen with incredible aromas and delivers melt-in-your-mouth results every time.

Tips and Tricks

• Sear the lamb well for deep, caramelized flavor before braising.
• Use a heavy Dutch oven to maintain even heat during long cooking.
• Check the braise periodically to keep the lamb moist and tender.

Variations

• Swap orange juice with pomegranate juice for a subtle tartness.
• Add sliced mushrooms to the braise for extra umami.
• Use chicken stock instead of beef for a lighter broth.

Substitutions

• Use olive oil if you don't have avocado or cooking oil on hand.
• Replace veal demi-glace with beef broth and a splash of soy sauce.
• Fresh herbs can be swapped with dried (reduce quantity by half).

Best Served With

• Creamy mashed potatoes or parsnip purée
• Roasted root vegetables
• Crusty bread to soak up the braising liquid
• Light green salad with lemon vinaigrette

How to Store Leftovers

• Store leftover lamb and vegetables in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the oven to preserve tenderness and moisture.

Common Questions

Braised Lamb Shoulder w/ Shallots & Red Wine

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This braised lamb shoulder recipe is a slow-cooked masterpiece, blending tender lamb with sweet shallots, fragrant herbs, and a rich red wine sauce. The long cook infuses deep flavor, while the carrots and leeks add subtle sweetness. A perfect dish to prep in the morning and enjoy come dinner time.

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Prep Time 45 minutes mins

Total Time 5 hours hrs

Course: Dinner, Meat

Cuisine: American, French Inspired

Calories: 1930

Ingredients Equipment Method Nutrition

Ingredients

  

• 2 lb Lamb shoulder
• 3 Shallots diced
• 4-6 cloves Garlic chopped
• 2 sprigs Rosemary
• 4-5 sprigs Thyme
• 4 Carrots diced
• 3-4 Leeks sliced into rounds
• 2 cups Red wine
• 2 cups Beef or chicken stock
• 2 tablespoon Veal demi-glace
• ¼ cup Orange juice
• 1 Bay leaf
• ¼ cup Cooking oil
• 2 tablespoon Olive oil
• 1 tablespoon Parsley finely chopped
• Kosher salt to taste

Equipment

• Dutch oven or heavy oven-safe pot with lid
• Cutting board
• Wooden Spoon
• Chefs knife

Method

 

Prep & Sear

1. Preheat oven to 325°F.
2. Heat 4 tablespoon cooking oil in a large Dutch oven over medium-high heat.
3. Add lamb shoulder and sear, turning every 5 minutes, until browned on all sides. Remove and set aside.

Cook Aromatics & Deglaze

1. Discard most oil, leaving browned bits. Add 2 tablespoon olive oil over medium heat.
2. Add shallots and cook until softened. Turn off heat and let sit 2 minutes, scraping up bits with a wooden spoon.

Vegetables & Herbs

1. Return heat to medium, add carrots, season lightly with kosher salt. Cook until they start to soften.
2. Reduce heat to low and stir in garlic, rosemary, and thyme.

Build Braising Liquid

1. Add red wine, stock, veal demi-glace, orange juice, and bay leaf. Bring to a boil, then turn off heat.

Braise Lamb

1. Return lamb to pot, partially submerged in liquid. Cover with lid.
2. Transfer to oven and cook 4-6 hours, checking every 30 minutes after 2 hours, until lamb is fork tender.

Nutrition

Calories: 1930kcalCarbohydrates: 99gProtein: 124gFat: 106gSaturated Fat: 22gPolyunsaturated Fat: 12gMonounsaturated Fat: 65gCholesterol: 366mgSodium: 704mgPotassium: 3558mgFiber: 15gSugar: 33gVitamin A: 45875IUVitamin C: 101mgCalcium: 414mgIron: 21mg

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