Best 3 Slow Braised Lamb Shoulder Recipes

**Slow-Braised Lamb Shoulder: A Culinary Delight That Melts in Your Mouth**

Indulge in the delectable滋味 flavors of slow-braised lamb shoulder, a dish that tantalizes your taste buds with its fall-off-the-bone tenderness and rich, savory gravy. This culinary masterpiece is a testament to the power of time and patience, as the lamb shoulder is lovingly braised in a flavorful broth, infusing it with aromatic herbs, spices, and vegetables. The result is a succulent, melt-in-your-mouth experience that is sure to impress even the most discerning palate. Our collection of recipes offers a diverse range of slow-braised lamb shoulder dishes, each with its unique blend of flavors and cooking techniques. From classic preparations to innovative twists, you'll find a recipe that perfectly suits your taste preferences. Whether you prefer a traditional red wine braise, a fragrant Moroccan tagine, or a spicy Indian curry, our recipes provide step-by-step instructions and helpful tips to ensure your lamb shoulder turns out perfectly tender and flavorful. So, gather your ingredients, fire up your slow cooker or Dutch oven, and embark on a culinary journey that will leave you craving for more.

Here are our top 3 tried and tested recipes!

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

Ingredients

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

BRAISED LAMB SHOULDER

Braised Lamb Shoulder image

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Lamb Recipes

Number Of Ingredients 13

Ingredients

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

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

Ingredients

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

Tips:

Choose the right cut of lamb: Lamb shoulder is a great choice for slow braising, as it's a tough cut that becomes tender and flavorful when cooked slowly. It also has a good amount of fat, which helps to keep the meat moist during cooking.
Brown the lamb before braising: Browning the lamb in a hot pan before braising it helps to develop flavor and color. It also helps to seal in the juices, preventing the meat from drying out.
Use a variety of vegetables: Adding a variety of vegetables to the braising liquid helps to create a flavorful and nutritious dish. Some good options include carrots, celery, onions, garlic, and potatoes.
Use a good quality wine: The wine you use to braise the lamb will impart flavor to the dish, so it's important to choose a good quality wine that you enjoy drinking. A dry red wine is a good option, such as a Cabernet Sauvignon or a Merlot.
Braise the lamb low and slow: The key to tender, flavorful lamb is to braise it low and slow. Cook the lamb for at least 2 hours, or until it is fall-off-the-bone tender.

Conclusion:

Slow-braised lamb shoulder is a delicious and comforting dish that is perfect for a special occasion or a weeknight meal. With a little planning and effort, you can easily make this dish at home. Just follow the tips above and you'll be sure to end up with a meal that everyone will love.