Braised Lamb Shoulder
(1 reviews)
Prep time:
15 min
Cook time:
5 h

A very simple dish that truly impresses with great flavours with minimal effort

4-5 lbs Lamb shoulder
Olive oil
4-5 Vidalla onions cut into 1/8 pieces
10 Sprigs fresh thyme
24 Garlic cloves
500ml Red wine
Salt & pepper to season
  1. Preheat oven to 400F
  2. Rub lamb with olive oil and season with salt and pepper
  3. Place lamb in a heavy roasting pan, preferably with a heavy lid similar to a dutch oven
  4. Roast uncovered for 30 minutes
  5. Remove from oven and drain off and large amounts of fat or grease
  6. Reduce oven heat to 265F
  7. Add onions, garlic and sprigs of thyme
  8. Cover with lid tightly and return to oven for 4 ½ hours
  9. In a saucepan bring the wine to a boil over medium heat
  10. Remove the lamb from the oven and pour the red wine over the lamb.
  11. Return lamb to oven, covered and cook for another hour
  12. Remove lamb from oven and carefully place the lamb, onions and garlic on a serving dish and cover and set aside to rest.
  13. Depending on the roasting dish (you may want to us a saucepan), heat the wine juices on high and season to your liking with salt, pepper and chopped thyme.
  14. Pour over lamb and serve with your favourite vegetables
  15. Enjoy!
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