Braised Lamb Recipe

Prepare the Lamb

Preheat your oven to 325°F (160°C). Trim excess fat from the lamb shoulder and season all sides with salt and black pepper.

Sear the Lamb

In a large Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Add the lamb shoulder and sear it on all sides until browned. Remove the lamb and set aside.

Sauté Vegetables

In the same pot, add the remaining olive oil. Add the chopped onion, carrot, and celery. Sauté until the vegetables are softened, about 5-7 minutes. Stir in the minced garlic and cook for another minute.

Deglaze the Pot

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

Braise the Lamb

Return the lamb to the pot and add the broth. Bring to a gentle simmer, cover, and transfer to the oven. Braise for about 2.5 to 3 hours, or until the lamb is tender and falls apart easily.

Prepare Fava Beans and Peas

In the last 20 minutes of cooking, add the fava beans and English peas to the pot to cook through.

Fry the Rosemary

In a small skillet, heat a tablespoon of olive oil over medium heat. Add the rosemary sprigs and fry until crispy. Remove and drain on paper towels.

Serve

Once the lamb is done, remove it from the oven and let it rest for a few minutes. Shred the lamb and serve with the fava beans, peas, and crispy fried rosemary on top. Drizzle with jus d'agneau.