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Close-up of a cooked pot roast with a dark, seared exterior, surrounded by rich, brown juices and pieces of vegetables. The meat appears tender and moist, sitting in a flavorful sauce.

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
Cook Time 5 hours 17 minutes
Total Time 6 hours 2 minutes
Servings: 4
Course: Dinner, Meat
Cuisine: American, French Inspired
Ingredients Equipment Method Notes

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 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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