Braised Lamb Shoulder with Root Vegetables
Braised Lamb Shoulder with Root Vegetables
Ingredients
For the Lamb
- 2 1/2 pounds boneless lamb shoulder, cut into 2-inch pieces
- 1 tablespoon kosher salt
- 1/2 teaspoon black pepper, freshly ground
- 2 tablespoons olive oil
For the Aromatics and Vegetables
- 1 yellow onion, large, chopped
- 2 carrots, medium, peeled and cut into 1-inch pieces
- 2 celery stalks, cut into 1-inch pieces
- 4 garlic cloves, minced
- 1 pound potatoes, small, such as Yukon Gold or red, quartered
- 2 parsnips, medium, peeled and cut into 1-inch pieces
For the Braising Liquid
- 1 cup dry red wine
- 3 cups beef broth, low sodium
- 14.5 ounces canned crushed tomatoes
- 2 fresh rosemary sprigs
- 3 fresh thyme sprigs
- 2 bay leaves
For Serving
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Preheat oven to 325°F. Pat the lamb shoulder pieces dry with paper towels. Season generously with kosher salt and freshly ground black pepper.
⏱️ 5 min•🌡️ 325
- 2
Heat olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Working in batches if necessary, sear the lamb until deeply browned on all sides, about 3-4 minutes per side. Remove the lamb from the pot and set aside.
⏱️ 10 min
- 3
Add the chopped onion, carrots, and celery to the same pot. Sauté over medium heat, scraping up any browned bits from the bottom of the pot, until the vegetables begin to soften, about 5-7 minutes.
⏱️ 7 min
- 4
Stir in the minced garlic and cook for another 1 minute until fragrant.
⏱️ 1 min
- 5
Pour in the red wine, scraping the bottom of the pot to deglaze. Bring to a simmer and cook until the wine has reduced by about half, about 5 minutes.
⏱️ 5 min
- 6
Return the seared lamb to the pot. Add the beef broth, crushed tomatoes, rosemary sprigs, thyme sprigs, and bay leaves. Bring the liquid to a gentle simmer.
⏱️ 5 min
- 7
Cover the Dutch oven tightly and transfer it to the preheated oven. Braise for 1 1/2 hours.
⏱️ 90 min•🌡️ 325
- 8
Remove the pot from the oven. Stir in the quartered potatoes and parsnips. Cover again and return to the oven for another 1 hour, or until the lamb is fork-tender and the vegetables are cooked through.
⏱️ 60 min•🌡️ 325
- 9
Carefully remove the rosemary, thyme, and bay leaves from the pot. Taste and adjust seasoning with salt and pepper if needed.
⏱️ 2 min
- 10
Ladle the braised lamb and root vegetables into bowls. Garnish with fresh chopped parsley and serve hot.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Braised Lamb Shoulder with Root Vegetables
For the Lamb
- 2 1/2 pounds boneless lamb shoulder, cut into 2-inch pieces
- 1 tablespoon kosher salt
- 1/2 teaspoon black pepper, freshly ground
- 2 tablespoons olive oil
For the Aromatics and Vegetables
- 1 yellow onion, large, chopped
- 2 carrots, medium, peeled and cut into 1-inch pieces
- 2 celery stalks, cut into 1-inch pieces
- 4 garlic cloves, minced
- 1 pound potatoes, small, such as Yukon Gold or red, quartered
- 2 parsnips, medium, peeled and cut into 1-inch pieces
For the Braising Liquid
- 1 cup dry red wine
- 3 cups beef broth, low sodium
- 14.5 ounces canned crushed tomatoes
- 2 fresh rosemary sprigs
- 3 fresh thyme sprigs
- 2 bay leaves
For Serving
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Preheat oven to 325°F. Pat the lamb shoulder pieces dry with paper towels. Season generously with kosher salt and freshly ground black pepper.
⏱️ 5 min•🌡️ 325 - 2
Heat olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Working in batches if necessary, sear the lamb until deeply browned on all sides, about 3-4 minutes per side. Remove the lamb from the pot and set aside.
⏱️ 10 min - 3
Add the chopped onion, carrots, and celery to the same pot. Sauté over medium heat, scraping up any browned bits from the bottom of the pot, until the vegetables begin to soften, about 5-7 minutes.
⏱️ 7 min - 4
Stir in the minced garlic and cook for another 1 minute until fragrant.
⏱️ 1 min - 5
Pour in the red wine, scraping the bottom of the pot to deglaze. Bring to a simmer and cook until the wine has reduced by about half, about 5 minutes.
⏱️ 5 min - 6
Return the seared lamb to the pot. Add the beef broth, crushed tomatoes, rosemary sprigs, thyme sprigs, and bay leaves. Bring the liquid to a gentle simmer.
⏱️ 5 min - 7
Cover the Dutch oven tightly and transfer it to the preheated oven. Braise for 1 1/2 hours.
⏱️ 90 min•🌡️ 325 - 8
Remove the pot from the oven. Stir in the quartered potatoes and parsnips. Cover again and return to the oven for another 1 hour, or until the lamb is fork-tender and the vegetables are cooked through.
⏱️ 60 min•🌡️ 325 - 9
Carefully remove the rosemary, thyme, and bay leaves from the pot. Taste and adjust seasoning with salt and pepper if needed.
⏱️ 2 min - 10
Ladle the braised lamb and root vegetables into bowls. Garnish with fresh chopped parsley and serve hot.
⏱️ 5 min