Braised Lamb Shoulder w/ Shallots & Red Wine

This is a two pound lamb shoulder braised whole in red wine and stock with shallots, garlic, rosemary and thyme. The long cook infuses deep flavor, while the carrots and leeks add subtle sweetness. Start it in the morning and it is ready for dinner.

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

Four carrots and three leeks go in at the start and you will not find them at the end. The leeks are gone before hour two, the carrots hold out longer, and by the time the lamb pulls apart both have melted into the sauce.

Tips and Tricks

• Use a heavy Dutch oven to maintain even heat during long cooking.

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
• 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 blends tender lamb with sweet shallots, fragrant herbs, and a rich red wine sauce. Four carrots and three leeks go in at the start and you will not find them at the end. They break down into the wine and the stock, and that is where the sauce comes from. It's a good dish to start in the morning and serve for dinner.

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Prep Time 45 minutes mins

Cook Time 5 hours hrs 17 minutes mins

Total Time 6 hours hrs 2 minutes mins

Servings: 4

Course: Dinner, Meat

Cuisine: American, French Inspired

Ingredients Equipment Method Notes

Ingredients

  

1x2x3x?

• 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 white and light green parts only, sliced into rounds and rinsed well
• 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. You'll know it's ready to flip once it releases from the pan. It sticks because the crust is still forming, so don't nudge it around if it's not releasing. The protein will almost always tell you when it's ready. 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. Add the leeks and a pinch of salt, and cook until softened, 6 to 8 minutes more.
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.
3. Lift the lamb out and set it aside. Skim the fat from the surface of the braising liquid, then taste and season.
4. Pull the lamb into large pieces and serve with the shallots and braising liquid spooned over. Finish with chopped parsley.

Notes

Storage: This braise gets better with a day in the fridge, store lamb and sauce together in an airtight container for up to 4 days, or freeze for up to 3 months. Reheat covered on the stovetop or in a low oven until warmed through, adding a splash of stock if the sauce has thickened too much.

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