Don’t be a slave to the kitchen! With a little prep you don’t need to worry much about this roast for 4 hours. This Braised Lamb Shoulder is tender and smothered with a creamy mushroom thyme sauce. A wonderful main dish to share with your family and friends for Easter or another special occasion.
Total Time
4hr 45min
4.0
2 Ratings
Author: Compelled to Cook
Servings:
6
Ingredients
•
5
lb
Lamb Shoulder
•
2
Tbsp
Vegetable Oil
•
4 3/4
cups
White Mushrooms
, halved
•
5
cloves
Garlic
, minced
•
2 1/2
cups
Sherry Wine
•
3
cups
Chicken Broth
•
5
sprigs
Fresh Thyme
•
1
Bay Leaf
•
3/4
cup
Heavy Cream
•
1
tsp
Corn Starch
•
2
tsp
Roughly Chopped
Fresh Thyme Leaves
•
to taste
Salt
•
to taste
Ground Black Pepper
Cooking Instructions
1.
Preheat oven to 325 degrees F (160 degrees C).
2.
Season Lamb Shoulder (5 lb) generously with Salt (to taste) and Ground Black Pepper (to taste).
3.
Heat Vegetable Oil (2 Tbsp) in a large braiser or dutch oven over medium high heat. Sear roast until browned on all sides.
4.
Remove roast to a plate and add White Mushrooms (4 3/4 cups), sautéing until browned and starting to give off their liquid. Add Garlic (5 cloves) and continue to cook for 1-2 minutes, stirring often.
5.
Add Sherry Wine (2 1/2 cups) and reduce over medium-high heat for 2 minutes. Stir in Chicken Broth (3 cups) and heat to a simmer.
6.
Add roast back into pan, along with Bay Leaf (1) and Fresh Thyme (5 sprigs). Cover and cook in oven for 2 hours.
7.
Turn roast over and replace lid, continue to cook for an additional 2 hours.
8.
Remove from oven and carefully lift roast out of pan onto a plate. Cover with foil and allow to rest while completing sauce. Remove bay leaf and thyme sprigs and discard.
9.
Skim any excess fat from liquid and simmer over high heat to reduce liquid to about 2 cups, approximately 15 minutes.
10.
Whisk together Heavy Cream (3/4 cup) and Corn Starch (1 tsp). Whisk into the sauce along with the Fresh Thyme Leaves (2 tsp) and bring back to a simmer. If the sauce is not thick enough, continue to reduce for 2-3 minutes until the desired consistency is reached. Adjust sauce with Salt (to taste) and Ground Black Pepper (to taste).
11.
Remove butcher string from roast and slice against the grain into 1/4-inch slices. Arrange slices in desired serving dish and ladle with sauce. Serve and enjoy!
Nutrition Per Serving
CALORIES
1294
FAT
93.8 g
PROTEIN
66.2 g
CARBS
16.2 g
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