1
Season the lamb generously with salt, pepper, and herbs de Provence the night before (or at least an hour ahead). Let it come to room temperature 45 minutes before cooking.
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Slow-Braised Lamb Shoulder with Herbs de Provence
This is the kind of dish I make when I want the whole house to smell incredible. The lamb becomes impossibly tender after hours in the oven, falling apart at the touch of a fork. I serve it over creamy polenta with all those gorgeous pan juices spooned right on top.
mainmediumPrep: 20 minCook: 4hTotal: 4h 20mServings: 6
- 4 lbs bone-in lamb shoulder (ask your butcher to score the fat cap)
- 2 tbsp herbs de Provence
- 8 cloves garlic (smashed)
- 2 large yellow onion (quartered)
- 3 large carrots (cut into 2-inch pieces)
- 1 cup dry white wine (something you'd drink)
- 2 cups chicken stock (homemade if you have it)
- 2 tbsp Dijon mustard
- 3 tbsp extra virgin olive oil
- 4 sprigs fresh rosemary
- 2 tsp kosher salt
- 1 tsp black pepper (freshly ground)
Instructions
- 2
Preheat oven to 325°F. Heat olive oil in a large Dutch oven over medium-high heat. Sear the lamb on all sides until deeply golden, about 4 minutes per side. Remove and set aside.
- 3
In the same pot, cook onions and carrots until they take on some color, about 5 minutes. Add garlic, cook 1 minute more. Stir in the Dijon mustard.
- 4
Pour in the wine, scraping up all those beautiful brown bits from the bottom. Let it reduce by half, then add the stock and rosemary sprigs.
- 5
Nestle the lamb back in, cover tightly with a lid, and transfer to the oven. Braise for 3.5 to 4 hours, turning once halfway through, until the meat is fall-apart tender.
- 6
Let rest for 15 minutes before pulling the meat into chunks. Strain the braising liquid, skim the fat, and spoon it generously over the lamb. This is the good stuff.
Tags:comfort fooddinner partymake-aheadgluten-free