📝 About This Recipe
This recipe transforms the humble, marbled lamb shoulder into a fork-tender masterpiece that defines rustic elegance. Bathed in a rich reduction of Cabernet Sauvignon, aromatic root vegetables, and fresh woody herbs, the meat becomes incredibly succulent during its long, slow bath in the oven. It is the ultimate comfort food for a sophisticated dinner party, offering deep, umami-rich flavors that only time and patience can produce.
🥗 Ingredients
The Meat
- 4-5 pounds Lamb Shoulder (bone-in, trimmed of excess surface fat)
- 2 tablespoons Kosher Salt (plus more to taste)
- 1 tablespoon Black Pepper (freshly cracked)
- 3 tablespoons Olive Oil (high smoke point variety)
Aromatics and Vegetables
- 2 large Yellow Onion (roughly chopped)
- 3 medium Carrots (peeled and cut into 1-inch chunks)
- 2 pieces Celery Stalks (sliced thick)
- 6-8 cloves Garlic (smashed and peeled)
- 2 tablespoons Tomato Paste (double concentrated if possible)
Braising Liquid and Herbs
- 750 ml Dry Red Wine (such as Cabernet Sauvignon or Syrah)
- 3 cups Beef or Lamb Stock (low sodium)
- 3 sprigs Fresh Rosemary
- 5 sprigs Fresh Thyme
- 2 pieces Bay Leaves (dried)
👨🍳 Instructions
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1
Preheat your oven to 325°F (160°C). Remove the lamb shoulder from the refrigerator 30 minutes before cooking to take the chill off.
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2
Pat the lamb shoulder thoroughly dry with paper towels. Season aggressively on all sides with kosher salt and cracked black pepper.
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3
Heat the olive oil in a large, heavy-bottomed Dutch oven over medium-high heat. Once the oil is shimmering, sear the lamb for 5-7 minutes per side until a deep, golden-brown crust forms.
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4
Remove the lamb from the pot and set aside on a plate. Carefully pour off all but 2 tablespoons of the rendered fat.
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5
Add the onions, carrots, and celery to the pot. Sauté for 8-10 minutes until the vegetables are softened and the onions begin to caramelize.
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6
Stir in the smashed garlic and tomato paste. Cook for 2-3 minutes, stirring constantly, until the tomato paste turns a dark brick-red color.
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7
Pour in the entire bottle of red wine. Use a wooden spoon to scrape up all the brown bits (fond) from the bottom of the pot—this is where the flavor lives!
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8
Bring the wine to a boil and let it reduce by half, which should take about 10-12 minutes.
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9
Return the lamb shoulder and any accumulated juices to the pot. Pour in the stock until the liquid reaches about halfway up the side of the meat.
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10
Tuck the rosemary, thyme, and bay leaves into the liquid. Bring the pot back to a gentle simmer on the stove.
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11
Cover the pot with a tight-fitting lid (or a layer of parchment paper followed by foil) and transfer to the oven.
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12
Braise for 3 to 3.5 hours, turning the meat once halfway through, until the lamb is completely tender and yields easily to a fork.
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13
Carefully remove the lamb to a warm platter and tent with foil. Strain the braising liquid through a fine-mesh sieve, discarding the solids.
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14
Return the liquid to the pot and simmer over medium heat for 10-15 minutes until it thickens into a glossy sauce that coats the back of a spoon.
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15
Taste the sauce and adjust seasoning. Pour the sauce over the lamb and serve immediately.
💡 Chef's Tips
Always sear the meat until truly dark brown; this Maillard reaction provides the depth for the entire sauce. If the sauce is too thin after reducing, whisk in a small knob of cold butter for a professional, velvety finish. Don't rush the braise; if the meat is tough, it simply needs more time in the oven to break down the collagen. For the best results, make this a day in advance, refrigerate, and scrape off the solidified fat before reheating. Use a wine you would actually enjoy drinking; a cheap, acidic wine will result in a sour sauce.
🍽️ Serving Suggestions
Serve over a bed of creamy, buttery polenta or garlic mashed potatoes to soak up the rich sauce. Pair with a bold red wine like a Malbec or the same Cabernet Sauvignon used in the cooking. Side with honey-glazed roasted parsnips or sautéed lacinato kale with lemon juice. Garnish with a fresh gremolata (lemon zest, parsley, and garlic) to cut through the richness of the lamb.