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RECIPE
12 INGREDIENTS11 STEPS4hr 45min

Braised Lamb Shoulder

4.0
2 Ratings
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.
Braised Lamb Shoulder Recipe | SideChef
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.
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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.
https://www.compelledtocook.com
4hr 45min
Total Time
$8.40
Cost Per Serving

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

Cooking Instructions

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Step 1
Preheat oven to 325 degrees F (160 degrees C).
Step 2
Season Lamb Shoulder (5 lb) generously with Salt and Pepper (to taste) .
Step 3
Heat Vegetable Oil (2 Tbsp) 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 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.
Step 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.
Step 6
Add roast back into pan, along with Bay Leaf (1) and Fresh Thyme (5 sprigs) . 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 tsp) . Whisk into sauce along with the Fresh Thyme Leaves (1/2 Tbsp) 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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