Wine-Braised Lamb Shoulder
Back home
1 min read

Wine-Braised Lamb Shoulder

Wine-Braised Lamb Shoulder

Ingredients

Method

  • 2 tbsp oil
  • 2.5kg lamb shoulder
  • 4 quartered celery stalks
  • 2 quartered carrots
  • 2 quartered onions
  • 6 garlic cloves
  • 1 bottle of red wine
  • 1 litre of lamb stock
  • ¼ bunch each of thyme and rosemary
  • Roast potatoes and vegetables, to serve
  • Preheat the oven to 170C. Season the lamb well. Heat the oil in a frying pan and sear the meat, skin-side down for 5 mins, then turn and sear on the other side for 3 mins. Transfer to a roasting tin.
  • Add the garlic and vegetables to the frying pan and cook in the lamb fat for 4 mins to brown. Transfer to the roasting tin. Add the wine, rosemary, thyme and stock to the frying pan to deglaze, bring to a simmer, then add to the tin with the lamb and vegetables. Cover with foil and roast for 6 hours.
  • Remove the foil and transfer the lamb to a platter to rest, and strain the liquid into a jug and skim off the excess fat. Serve the sauce with the sliced lamb, roast potatoes and your choice of vegetables.
6 hrs 30 mins
6 serving

Do you know your wine personality? If your answer is no, take our quiz to find out which wines to pick up next and build your box!

Build my box