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Ingredients
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Braised Lamb Shoulder
Aromatics & Mirepoix
Liquids & Enrichment
Rutabaga & Finishing Vegetables
Optional garnish / finishing
Method
Braised Lamb Shoulder
Prepare and season
Pat the 3-lb lamb shoulder dry with paper towels. Truss lightly if there are loose pieces so it keeps shape. Combine 1 1/2 tablespoons kosher salt and 1 teaspoon freshly ground black pepper and rub all over the lamb. Dredge the lamb lightly in 1/2 cup all-purpose flour, shaking off excess.
Brown the lamb
Set a large Dutch oven or heavy ovenproof pot over medium-high heat. Add 2 tablespoons neutral oil and 2 tablespoons unsalted butter. When hot and foaming, add the lamb shoulder and brown on all sides, 4–6 minutes per side, until a deep golden crust develops. Transfer browned lamb to a plate.
Aromatics & Mirepoix
Sweat vegetables
Reduce heat to medium. Add the chopped onion (roughly 1" dice), carrots (1/2" slices), and celery (1/2" slices) to the pot. If needed, add up to 1 tablespoon oil. Cook, stirring occasionally, until softened and beginning to brown, about 6–8 minutes. Smash and add 4 cloves garlic and cook 30–60 seconds until fragrant.
Build base flavors
Stir in 2 tablespoons tomato paste and cook 1–2 minutes to caramelize. Add 4 sprigs thyme, 2 bay leaves, and 8 whole peppercorns and stir to coat the vegetables.
Deglaze & Braising Liquid
Deglaze with Madeira
Pour in 1 cup Madeira wine to deglaze, scraping up browned bits from the bottom of the pot with a wooden spoon. Allow the wine to reduce by about half, 3–5 minutes, over medium heat.
Add stock and prunes
Add 2 cups low-sodium chicken or lamb stock, 1/2 cup prune purée (or 1/2 cup chopped prunes), and 1 tablespoon apple cider vinegar. Stir to combine. Return the browned lamb to the pot, nestling it into the liquid so the liquid comes about two-thirds up the sides of the meat. Bring to a gentle simmer.
Braise in oven
Cover the pot with a tight-fitting lid and transfer to an oven preheated to 325°F (160°C). Braise until the meat is fork-tender and pulls easily from the bone, about 2 1/2 to 3 hours depending on size. Check once at midpoint to ensure liquid level is adequate; add up to 1/2 cup stock if it’s getting low.
Rutabaga & Finishing Vegetables
Prepare rutabaga
About 45–50 minutes before the lamb is done, peel the rutabaga and cut into 1-inch cubes. Add the rutabaga and baby carrots to the braise, nestling them into the liquid around the lamb so they cook and absorb flavor. Continue braising uncovered for the remaining time if you want slightly caramelized vegetables, or covered if you prefer softer, gently steamed vegetables.
Check doneness
When the lamb is fork-tender and rutabaga is tender when pierced with a fork, remove the pot from the oven. Transfer the lamb to a cutting board and tent with foil to rest 10–15 minutes. Use a slotted spoon to transfer vegetables to a warm serving platter and keep warm.
Sauce & Finish
Reduce and finish sauce
Place the Dutch oven on the stovetop over medium-high heat. Skim excess fat from the surface, then bring the braising liquid to a simmer and reduce until slightly thickened, about 6–8 minutes. If you used whole prunes, skim them out and mash into the sauce or blend with an immersion blender for a smooth texture. Stir in 1 tablespoon unsalted butter to finish and adjust seasoning with salt and freshly ground black pepper to taste.
Serve
Carve or pull the lamb into large pieces and arrange over the rutabaga and carrots. Spoon the glossy Madeira-prune sauce over the meat and vegetables. Sprinkle 2 tablespoons chopped fresh parsley over the top and serve immediately.