Jagnjence Recipe

Cooking Instructions

1. 1

   Prepare the Lamb

   Preheat your oven to 160°C (320°F). Pat the lamb shoulder dry with paper towels and season it generously with salt and black pepper on all sides.

2. 2

   Sear the Meat

   In a large oven-safe pot, heat olive oil over medium-high heat. Once hot, add the lamb shoulder and sear it for 4-5 minutes on each side until browned. Remove the lamb from the pot and set it aside.

3. 3

   Sauté Aromatics

   In the same pot, add chopped onion and garlic cloves. Sauté for about 3-4 minutes until the onion becomes translucent.

4. 4

   Add Herbs and Liquids

   Add the fresh rosemary and thyme to the pot, followed by the red wine. Scrape the bottom of the pot to deglaze it. Allow the wine to simmer for 2-3 minutes.

5. 5

   Combine All Ingredients

   Return the seared lamb back to the pot. Pour in the vegetable broth and mix well. Add chopped carrots and potatoes around the lamb.

6. 6

   Slow Cook

   Cover the pot with a lid and transfer it to the preheated oven. Cook for about 2.5 to 3 hours, or until the lamb is tender and falls apart easily.

7. 7

   Serve

   Once cooked, remove the pot from the oven and let it rest for 10 minutes before serving. Serve the lamb with the vegetables and the pan juices.