Braised Lamb Shoulder Recipes

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BRAISED LAMB SHOULDER



Braised Lamb Shoulder image

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Lamb Recipes

Number Of Ingredients 13

1 lamb shoulder (3 to 5 pounds), boned and tied
Coarse salt and freshly ground pepper
3 tablespoons olive oil
2 cloves garlic, finely chopped
2 stalks celery, finely chopped
1 carrot, finely chopped
2 small onions, finely chopped
3 sprigs fresh rosemary, needles removed and finely chopped
3 sprigs fresh thyme, leaves removed and finely chopped
1 pinch of freshly grated nutmeg
1 pinch of ground clove
1 bottle (750ml) dry Italian red wine
1 cup whole canned plum tomatoes, crushed

Steps:

  • Preheat the oven to 325 degrees. Season lamb all over with salt and pepper. Heat 2 tablespoons oil in a large Dutch oven over high heat. Add lamb shoulder, and cook, turning occasionally, until lamb is browned all over, 8 to 10 minutes. Remove lamb; set aside. Pour out any excess oil, and discard. Add remaining tablespoon oil and heat over medium-high heat. Stir in garlic, celery, carrot, onion, herbs, nutmeg, and cloves. Season with salt and pepper. Cook for 1 minute. Return lamb to Dutch oven. Add wine and tomatoes. Bring to a boil, cover, and transfer to the oven. Cook until fork-tender, 2 1/2 to 3 hours.
  • Remove from oven. Transfer lamb to a platter, and keep warm. Make sauce: Place the Dutch oven over low heat, and cook the liquid until it has reduced and thickened, about 3 minutes. Remove twine from lamb, and slice; serve with sauce.

BRAISED LAMB SHOULDER CHOPS



Braised Lamb Shoulder Chops image

Lamb shoulder chops are one of the most inexpensive cuts of lamb, and slow-cooking them is the best way to get that nice lamb flavor. The meat falls right off the bone with this recipe.

Provided by kalphen

Categories     Meat and Poultry Recipes     Lamb     Chops

Time 3h30m

Yield 6

Number Of Ingredients 11

1 tablespoon olive oil
2 pounds lamb shoulder chops, or more to taste
salt and ground black pepper to taste
1 small yellow onion, sliced
4 cloves garlic, minced
2 tablespoons chopped fresh rosemary
1 cup beef broth
1 cup red wine
2 tablespoons cornstarch
½ cup water
1 tablespoon Worcestershire sauce

Steps:

  • Preheat oven to 300 degrees F (150 degrees C).
  • Heat olive oil in a skillet over medium-high heat. Season lamb chops with salt and pepper. Sear lamb in hot oil until browned, 1 to 2 minutes per side. Remove chops to a plate to drain, reserving drippings in the skillet.
  • Saute onion and garlic in reserved drippings until tender, about 5 minutes.
  • Transfer drained lamb chops to a baking dish; add onion mixture. Sprinkle rosemary over the chops. Pour beef broth and red wine into the baking dish. Cover dish with aluminum foil.
  • Bake in preheated oven for 3 hours.
  • Remove lamb to a serving platter. Carefully drain liquid from baking dish into a saucepan and place over medium heat. Beat cornstarch and water together in a bowl using a whisk to assure no lumps remain; stir into the liquid in the saucepan. Add Worcestershire sauce and cook until the liquid thickens into a gravy, about 5 minutes.

Nutrition Facts : Calories 360 calories, Carbohydrate 5.9 g, Cholesterol 89.7 mg, Fat 23.1 g, Fiber 0.3 g, Protein 23.3 g, SaturatedFat 9.2 g, Sodium 257.5 mg, Sugar 1 g

ROSEMARY AND THYME BRAISED LAMB SHOULDER



Rosemary and Thyme Braised Lamb Shoulder image

Provided by Gina Marie Miraglia Eriquez

Categories     Lamb     Braise     Easter

Yield Makes 8 servings

Number Of Ingredients 17

For lamb:
1 (6-pound) bone-in lamb shoulder roast, tied
1 large head garlic, separated into cloves (about 12), peeled
1 1/2 tablespoons kosher salt
1 tablespoon grated lemon zest
Freshly ground black pepper
1/4 cup extra-virgin olive oil
1 tablespoon minced fresh rosemary plus 1 sprig
1 tablespoon minced fresh thyme plus 5 sprigs
2 cups dry white wine
2 cups water
For sauce:
2 tablespoons all-purpose flour
1/2 teaspoon minced fresh rosemary
1/2 teaspoon minced fresh thyme
Equipment:
a heavy 6 1/2 - 7 quart nonreactive heavy pot with a tight fitting lid, or a heavy-duty nonreactive roasting pan with heavy-duty foil

Steps:

  • Roast lamb:
  • Make slits in lamb shoulder all over at 2-inch intervals with a paring knife.
  • Pound garlic with kosher salt, zest, and 1/2 teaspoon black pepper to a coarse paste with mortar and pestle (or mince and mash with a large knife), then stir together with oil and 1 tablespoon each of rosemary and thyme. Rub paste all over lamb. Put in heavy pot or roasting pan, then chill, covered, 12 to 24 hours.
  • Bring roast to room temperature (about 1 hour).
  • Preheat oven to 350°F with rack in lower third.
  • Pour wine and water around lamb and add herb sprigs. Cover roast with a sheet of parchment. Cover pot with lid or cover roasting pan tightly with heavy-duty foil. Braise lamb in oven until tender but not falling off the bone, about 3 hours.
  • Increase oven to 450°F and remove parchment, then braise lamb, covered with lid (or foil), until very tender and top is browned, about 1 hour more. Carefully transfer lamb to a platter and loosely cover with foil. Let it stand 10 minutes.
  • Make sauce:
  • Pour braising liquid through a fine-mesh sieve, then spoon off and discard fat remaining on liquid (you should have about 2 cups liquid; reserve pot). Whisk together flour and 1 cup liquid in a small bowl until smooth. Bring remaining liquid to a boil in uncleaned pot, then whisk in flour mixture and boil, whisking, until thickened, about 4 minutes. Stir in thyme and rosemary and season with salt and pepper.
  • To serve:
  • Remove and discard strings. Meat is too tender to slice with a carving knife; use a meat fork to pull meat into serving pieces.

BRAISED LAMB



Braised Lamb image

Provided by Food Network

Yield 4 Servings

Number Of Ingredients 12

4 3/4-inch-thick shoulder lamb chops (3 to 4 lbs)
5 large garlic cloves, smashed
2 Tbsps mixed chopped fresh herbs (such as oregano, marjoram and thyme) plus 4 whole sprigs thyme
Salt and pepper
1/4 cup flour, for dusting
3 Tbsps olive oil
4 large onions, sliced thick
4 large tomatoes, sliced thick
1 cup dry white wine
2 bay leaves
1 bunch parsley, stems removed and reserved separately, leaves finely chopped
3 large boiling potatoes, peeled and sliced thick

Steps:

  • Preheat oven to 275F.
  • Rub both sides of lamb shoulder chops with 1 to 2 garlic cloves, as needed. Rub with chopped herbs and season with salt and pepper. Dust both sides of chops with flour. In a large (10-inch) cast iron skillet, heat oil over high heat. When nearly smoking, add 2 lamb chops and sear, 4 minutes each side, until well-browned. Remove and repeat with remaining chops. Discard fat that has accumulated in pan.
  • In skillet layer onions, half of tomato slices and lamb chops. Top with remaining tomato slices and pour wine and 1/2 cup water over. Bring to a boil over medium-high heat. Add remaining 4 garlic cloves, bay leaves, thyme sprigs and parsley stems. Cover pan loosely with aluminum foil and roast for 3 hours.
  • Cover top with potato slices, pushing them into liquid so they are completely submerged. Cover pan, return to oven and cook 30 minutes or until potatoes are tender. Using a large spoon, remove excess liquid and any fat from stew to a small saucepan. Bring liquid to a boil over high heat and boil rapidly until thickened, 10 to 15 minutes. Before serving, broil lamb under a preheated broiler, 5 minutes or until potatoes are well-browned. Sprinkle with chopped parsley and serve with sauce.

BEER BRAISED LAMB SHOULDER WITH ONIONS AND TURNIPS



Beer Braised Lamb Shoulder with Onions and Turnips image

Provided by Food Network

Categories     main-dish

Time 1h35m

Yield 8 servings

Number Of Ingredients 7

Two 4- to 6-pound bone-in lamb shoulders, bones removed and reserved for another use
Olive oil, for cooking
Kosher salt and freshly ground black pepper
4 leeks, large dice
2 onions, large dice
24 small turnips, scrubbed and halved
Two 12-ounce bottles local IPA

Steps:

  • Preheat the oven to 450 degrees F.
  • Rub the lamb with olive oil, then sprinkle with salt and pepper. Preheat a 14-inch cast-iron pan over medium-high heat. Add the seasoned lamb and sear for 5 minutes. Transfer the pan to the oven and roast until browned, about 30 minutes.
  • Meanwhile, place a large Dutch oven over medium-high heat and add 2 tablespoons olive oil. Once heated, add the leeks and onions and cook until they begin to become tender, about 3 minutes. Set aside.
  • After 30 minutes, remove one of the lamb shoulders from the oven and set aside. Add half of the turnips to the pan and return to the oven. Allow to continue roasting until everything is cooked through, about another 30 minutes.
  • Add the other lamb shoulder to a stovetop pressure cooker along with the cooked leeks, onions, beer and remaining turnips. Secure the pressure cooker lid and follow the manufacturer's instructions to bring to high pressure over medium heat. Pressure cook for 20 minutes. Follow the manufacturer's instructions to carefully quick-release the steam and unlock the lid. Add everything in the pressure cooker to a large pan or shallow dish and stir, breaking up the lamb. Add to a platter. Add the roasted lamb and turnips to the same platter and serve.

BRAISED LAMB SHOULDER WITH POTATOES AND FENNEL



Braised Lamb Shoulder With Potatoes and Fennel image

A wonderful recipe from Daniel Boulud by way of Martha Stewart. Very rich and warming, yet with a taste of spring. I have made this several times, the last two times using well trimmed lamb which I cut into cubes--I actually think the recipe is better (and less fatty) this way--there does not seem to be an apprciable loss of flavor in the absence of the lamb bone.

Provided by Chef Kate

Categories     Lamb/Sheep

Time 2h15m

Yield 6 serving(s)

Number Of Ingredients 19

1/2 cup fresh breadcrumb
1 sprig fresh rosemary, finely chopped
1 sprig fresh rosemary, left whole
1 sprig fresh sage, leaves finely chopped, plus
1 sprig fresh sage, left whole
5 tablespoons extra virgin olive oil
1 (6 lb) lamb shoulder, with 10 inches of shank bone left intact, trimmed
coarse salt
fresh ground black pepper
1 lb fingerling potato, scrubbed
3 fennel bulbs, trimmed, each cut into 8 wedges
3 celery ribs, cut on the bias into 1/2-inch pieces
1 tablespoon whole coriander seed, crushed
4 plum tomatoes, peeled, halved, and cored
2 meyer lemons, thinly sliced crosswise
2 cups unsalted chicken stock, preferably homemade
2 tablespoons tomato paste
4 garlic cloves, finely chopped
8 garlic cloves, thinly sliced crosswise

Steps:

  • Preheat oven to 300° with rack the in lower third of the oven.
  • In a medium bowl, combine breadcrumbs with chopped garlic, chopped rosemary, and chopped sage; drizzle with 2 tablespoons oil, and toss to combine and set aside. Using kitchen twine, tie together remaining sprigs of rosemary and sage to make an herb bouquet; set aside.
  • Season lamb with salt and pepper.
  • Heat remaining 3 tablespoons oil in a large Dutch oven over medium-high heat.
  • Add lamb, searing on all sides until golden brown, 7 to 10 minutes.
  • Remove lamb; set aside.
  • Add potatoes, fennel, celery, sliced garlic, coriander, and reserved herb bouquet to the Dutch oven; sauté, stirring, for 5 to 6 minutes.
  • Stir in tomatoes, lemons, chicken stock, and tomato paste.
  • Return lamb to pot, and sprinkle reserved breadcrumb mixture evenly over lamb.
  • Cover, and transfer to oven; cook for 1 hour.
  • Using a pastry brush, baste the lamb, being careful not to disturb the crumb crust. Cover, and cook until crust is golden and crispy, about 30 minutes more.
  • Transfer lamb and vegetables to a large serving platter; serve immediately.

Nutrition Facts : Calories 1469.7, Fat 110.3, SaturatedFat 44, Cholesterol 326.9, Sodium 494.6, Carbohydrate 36.1, Fiber 8.2, Sugar 4.4, Protein 82.3

BRAISED LAMB SHOULDER CHOPS



Braised Lamb Shoulder Chops image

Very pleasing rich taste, wonderful over mashed or boiled potatoes, hope you enjoy them as much as we did. (entry for RSC spring contest - Main course)

Provided by Derf2440

Categories     Curries

Time 1h45m

Yield 4 serving(s)

Number Of Ingredients 18

1 tablespoon olive oil
4 shoulder lamb chops
1 large sweet onion, cut in half,and each half quartered
3 medium carrots, cut in half inch circles
3 large celery ribs, with leaves,cut in half inch lengths
1/2 lemon, unpeeled,cut in very thin slices
1/2 cup red wine (sherry or port is good) or 1/2 cup beef broth
1/4 teaspoon salt
1/8 teaspoon fresh ground pepper
1 (14 ounce) can tomatoes, diced
1 tablespoon curry powder
1 teaspoon cumin
1 teaspoon coriander
4 cloves garlic, smashed
1 tablespoon light soy sauce
1/2 cup cold water
1 tablespoon cornstarch
3 -4 sprigs of fresh mint, leaves removed and rolled up,cut in thin strips

Steps:

  • Trim fat from chops.
  • Heat oil in large deep non stick frypan or Dutch oven; brown chops on both sides, about 5 minutes each side; remove from pan, set aside.
  • In the same pan, add onion chunks, saute until soft, about 5 minutes.
  • Add carrots, celery, salt and pepper and lemon slices, saute until caramelized, 15 to 20 minutes.
  • Stir in wine or broth, bring to simmer and deglaze pan.
  • Meanwhile, empty tomatoes, undrained, into a bowl, add curry powder, cumin, coriander, garlic and soy sauce.
  • Stir to mix, pour tomato mixture into pan; stir to mix with caramelized veggies.
  • Return chops to pan and spoon mixture over them.
  • Bring to boil, reduce heat and simmer covered for 1 hour or until chops are fork tender.
  • Make a slurry of cold water and cornstarch, stir into pan and bring to boil, simmer until juices are thickened.
  • Sprinkle with chopped fresh mint.
  • Serve over mashed potatoes or rice or noodles.

Nutrition Facts : Calories 138.4, Fat 4.2, SaturatedFat 0.6, Sodium 477.9, Carbohydrate 18.9, Fiber 4.8, Sugar 7.8, Protein 3.1

BRAISED SHOULDER OF LAMB



Braised Shoulder of Lamb image

Uncover your exotic side and create an authentic Thai Braised Shoulder of Lamb using Chang beer

Provided by changbeer

Time 3h30m

Yield Serves 4

Number Of Ingredients 19

200g lamb shoulder
330ml Chang Beer
250ml chicken or beef stock
100ml rice wine or cream sherry
2 tbsp fish sauce
1 tbsp dark soy sauce
1 tbsp palm sugar
3 shallots
1 tbsp fresh ginger
5 garlic cloves
6 chillies
½ tbsp white pepper
½ tbsp coriander seed
½ tbsp cumin powder
1 star anise
2 cardamom pods
4 cloves
1 tbsp coriander root stalk
¼ cup veg oil

Steps:

  • Brown off the lamb and remove from the pan
  • Add more oil if necessary and fry all of the spices for 3-4 minutes to release the aromas
  • Add all the other ingredients and bring the lamb and beer braising liquor to the boil and simmer for 10-15 minutes
  • Cover and bake for 3-4 hours at 150 degrees
  • When the meat is tender remove the lamb and set to one side
  • Over a low to medium flame, reduce the braising liquor to concentrate the flavour and consistency. Season with fish sauce and serve with Chang steamed sticky rice
  • Garnish with coriander leaves and deep-fried crisp shallots

BRAISED SHOULDER OF LAMB WITH JEWELLED STUFFING



Braised shoulder of lamb with jewelled stuffing image

A melt-in-the-mouth lamb dish so tender that you can carve it with the back of a spoon. Prepare to drool

Provided by Orlando Murrin

Categories     Dinner, Lunch, Main course

Time 3h55m

Number Of Ingredients 17

1 ½kg boned shoulder of lamb
2 tbsp oil
1 onion , roughly chopped
3 garlic cloves , chopped
175ml dry cider or dry white wine
500ml chicken stock
strip orange zest
1 cinnamon stick
2 bay leaves
50g stoned dates , roughly chopped
50g dried apricots , roughly chopped
25g dried cranberries
25g shelled pistachios , roughly chopped
handful parsley , finely chopped, plus extra for serving
1 shallot , finely chopped
zest ½ orange
3 slices stale bread , whizzed into crumbs

Steps:

  • To make the stuffing, soak the dates, apricots and cranberries in boiling water for 30 mins, then drain and squeeze dry gently. Mix with the rest of the stuffing ingredients and salt and pepper.
  • Season the lamb well on both sides. Spread on the stuffing, then roll into shape and secure with string. Heat the oil in a large, lidded ovenproof pan. Add the lamb and brown on all sides. Remove to a plate.
  • Heat oven to 150C/130C fan/gas 2. Brown the onions in the remaining fat for 5 mins, add the garlic and sizzle for 30 secs. Now pour in the cider and as it bubbles, scrape up any caramelised bits at the bottom and sides of the pan. Add enough of the stock to come ¹/³ of the way up the lamb, and the orange zest, cinnamon and bay leaves.
  • Cover with a piece of crumpled baking parchment and cook for 2½-3 hrs, turning halfway through, until the meat is completely tender. Remove and wrap with foil. Strain the juices and spoon off any fat that comes to the top, then put into a wide pan and boil to reduce for 5-10 mins, until slightly thickened and rich in flavour. Season with salt, pepper and a squeeze of lemon or orange juice, if necessary. Slice the lamb and serve with the sauce, and parsley sprinkled over.

Nutrition Facts : Calories 767 calories, Fat 52 grams fat, SaturatedFat 24 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 15 grams sugar, Fiber 2 grams fiber, Protein 50 grams protein, Sodium 0.81 milligram of sodium

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BRAISED LAMB SHOULDER WITH TOUM - MY MARKET KITCHEN
2021-04-23 Preheat the oven to 160C. In a large saucepan heat 2 Tbsp. of the olive oil over a medium heat. Add cumin seeds, coriander seeds, bay leaves and peppercorns and fry off for …
From mymarketkitchen.tv


BRAISED LAMB SHOULDER CHOPS | TASTY KITCHEN: A HAPPY RECIPE …
Pat dry lamb chops and season with salt and pepper. Heat olive oil and butter in a pan on high heat and add the chops when hot. Cook chops until browned and then remove to a plate. Turn …
From tastykitchen.com


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