Braised Lamb Shoulder

4:30:00

Don’t be a slave to the kitchen either, 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 this Easter.

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Ingredients
- Serves 6 +
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5 pound Lamb Shoulder
2 tablespoon Vegetable Oil
1 pound halved White Mushroom
2 1/2 cup Sherry Wine
3 cup Chicken Broth
5 sprig Fresh Thyme
1 Bay Leaf
3/4 cup Heavy Cream
1 teaspoon Corn Starch
2 teaspoon roughly chopped Fresh Thyme Leaves
to taste Salt and Pepper
Directions HIDE IMAGES
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. Turn roast over and replace lid, continue to cook for an additional 2 hours.
STEP 7
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 8
Skim any excess fat from liquid and simmer over high heat to reduce liquid to about 2 cups, approximately 15 minutes.
STEP 9
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 10
Remove butcher string from roast and slice against the grain into 1/4" slices. Arrange slices in desired serving dish and ladle with sauce. Serve and enjoy!
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