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RECIPE
12 INGREDIENTS11 STEPS4HR 45MIN

Braised Lamb Shoulder

4.0
2 Ratings
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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.

4HR 45MIN

Total Time
Compelled to Cook
Helping you elevate your everyday meals with recipes that make the most of your casual family breakfasts, weeknight dinners and entertaining occasions.
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Ingredients
US / METRIC
Servings:
6
Serves 6
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
3/4 cup
Heavy Cream
1/2 Tbsp
Roughly Chopped  Fresh Thyme Leaves
to taste
Salt and Pepper
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Nutrition Per Serving
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CALORIES
1301
FAT
93.9 g
PROTEIN
66.4 g
CARBS
17.3 g

Directions

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Step 1
Preheat oven to 325 degres F (160 degrees C).
Step 2
Season Lamb Shoulder (5 pound) generously with Salt and Pepper (to taste).
Step 3
Heat Vegetable Oil (2 tablespoon) in a large braiser or dutch oven over medium high heat. Sear roast until browned on all sides.
Step 4
Remove roast to a plate and add White Mushroom (1 pound), sautéing until browned and starting to give off their liquid. Add Garlic (5 clove) and continue to cook for 1-2 minutes, stirring often.
Step 5
Add Sherry Wine (2 1/2 cup) and reduce over medium-high heat for 2 minutes. Stir in Chicken Broth (3 cup) and heat to a simmer.
Step 6
Add roast back into pan, along with Bay Leaf (1) and Fresh Thyme (5 sprig). Cover and cook in oven for 2 hours.
Step 7
Turn roast over and replace lid, continue to cook for an additional 2 hours.
Step 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.
Step 9
Skim any excess fat from liquid and simmer over high heat to reduce liquid to about 2 cups, approximately 15 minutes.
Step 10
Whisk together Heavy Cream (3/4 cup) and Corn Starch (1 teaspoon). Whisk into sauce along with the Fresh Thyme Leaves (2 teaspoon) and bring back to a simmer. If sauce is not thick enough, continue to reduce for 2-3 minutes until the desired consistency is reached. Adjust sauce with Salt and Pepper (to taste).
Step 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!

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Nutrition Per Serving
Calories
1301
% Daily Value*
Fat
93.9 g
120%
Saturated Fat
44.5 g
222%
Trans Fat
0.0 g
--
Cholesterol
313.9 mg
105%
Carbohydrates
17.3 g
6%
Fiber
1.0 g
4%
Sugars
11.9 g
--
Protein
66.4 g
133%
Sodium
1308.4 mg
57%
Vitamin D
0.2 µg
1%
Calcium
124.3 mg
10%
Iron
6.3 mg
35%
Potassium
1184.9 mg
25%
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