Rolled braised lamb shoulder recipe served on a plate, by Pekin the Chef
Aug 04 2026
Restaurants›Fallow›Rolled Braised Lamb Shoulder Recipe

Rolled Braised Lamb Shoulder Recipe

Inspired by Fallow
Time4h
Serves4

pickled onion, peas

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Ingredients

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Lamb Shoulder

Pickled Onion

Peas

Method

Lamb Shoulder

  1. 1

    Prepare the Lamb

    Preheat your oven to 160°C (320°F). Heat the olive oil in a large ovenproof pot or Dutch oven over medium-high heat. Season the lamb shoulder with salt and black pepper.

  2. 2

    Sear the Lamb

    Once the oil is hot, add the lamb shoulder to the pot and sear it on all sides until browned, about 5-7 minutes. Remove the lamb from the pot and set aside.

  3. 3

    Sauté the Vegetables

    In the same pot, add the chopped onion, carrot, and celery. Sauté until they begin to soften, about 5 minutes. Add the minced garlic and cook for an additional minute.

  4. 4

    Deglaze the Pot

    Pour in the red wine, scraping up any browned bits from the bottom of the pot. Bring to a boil and let it reduce by half.

  5. 5

    Add the Broth

    Add the beef broth and rosemary to the pot. Return the seared lamb shoulder to the pot, ensuring it is submerged in the liquid.

  6. 6

    Braise the Lamb

    Cover the pot with a lid and transfer it to the oven. Braise for 3 hours, or until the lamb is tender and easily pulls apart with a fork.

  7. 7

    Rest the Lamb

    Once cooked, remove the pot from the oven and let the lamb rest for 15 minutes before slicing.

Pickled Onion

  1. 8

    Make the Pickling Liquid

    In a small saucepan, combine white vinegar, sugar, and salt. Heat over medium heat until the sugar and salt dissolve, then remove from heat.

  2. 9

    Pickle the Onions

    Place the sliced red onions in a jar or bowl. Pour the pickling liquid over the onions, ensuring they are fully submerged. Let them sit for at least 30 minutes before serving.

Peas

  1. 10

    Cook the Peas

    In a small pot, bring water to a boil. Add the peas and cook for 2-3 minutes if fresh, or 4-5 minutes if frozen, until tender.

  2. 11

    Finish the Peas

    Drain the peas and return them to the pot. Add butter, salt, and pepper. Stir until the butter is melted and the peas are coated.

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