Description
A heartwarming and flavorful dish featuring slow-braised lamb shoulder with spring vegetables, perfect for family gatherings.
Ingredients
Scale
- 2 lbs lamb shoulder
- 2 tbsp olive oil
- 2 cups spring vegetables (such as carrots, asparagus, and peas)
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 cups beef or lamb broth
- 1 cup red wine
- 1 sprig rosemary
- 1 sprig thyme
- Salt and pepper to taste
Instructions
- Preheat the oven to 325°F (165°C).
- In a large Dutch oven, heat the olive oil over medium-high heat.
- Season the lamb shoulder with salt and pepper, then brown it on all sides in the hot oil.
- Remove the lamb and add the chopped onion and minced garlic to the pot. Sauté until softened.
- Pour in the red wine and scrape the bottom of the pot to deglaze.
- Return the lamb to the pot and add the broth, rosemary, and thyme.
- Bring the mixture to a gentle simmer, cover, and transfer to the preheated oven.
- Braise for 2 to 3 hours until the lamb is tender.
- For the last 30 minutes, add the spring vegetables.
- Serve the lamb with the vegetables and a spoonful of the rich cooking liquid.
Notes
For extra flavor, marinate the lamb in red wine with herbs for a few hours before cooking.
- Prep Time: 20 minutes
- Cook Time: 180 minutes
- Category: Main Course
- Method: Braising
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 2g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 70mg