Jun 09 2026
Restaurants›Rules›Slow Braised Shoulder Of Lamb Recipe

Slow Braised Shoulder Of Lamb Recipe

Inspired by Rules
Time3h
Serves4

with Borlotti beans, pearl barley, broad beans, tomatoes & mint pesto

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Ingredients

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Meat

Beans and Grains

Vegetables and Herbs

Liquids and Seasonings

Method

Preparation

  1. 1

    Prepare the Beans

    Soak the borlotti beans in water overnight. Drain and set aside.

  2. 2

    Prepare the Lamb

    Season the shoulder of lamb with salt and black pepper on all sides.

Cooking

  1. 3

    Sear the Lamb

    In a large Dutch oven or heavy pot, heat the olive oil over medium-high heat. Add the seasoned lamb shoulder and sear on all sides until browned (about 5-7 minutes per side). Remove from the pot and set aside.

  2. 4

    Sauté Vegetables

    In the same pot, add the diced onion and minced garlic. Sauté until softened and translucent (about 3-4 minutes).

  3. 5

    Deglaze and Combine

    Pour in the red wine, scraping the bottom of the pot to release any browned bits. Allow it to simmer for 2-3 minutes.

  4. 6

    Add Ingredients

    Return the lamb to the pot, along with the drained borlotti beans, pearl barley, chopped tomatoes, and stock. Bring to a gentle simmer.

  5. 7

    Slow Braise

    Cover the pot and reduce the heat to low. Let it braise for about 2.5 to 3 hours, or until the lamb is tender and easily pulls apart with a fork.

  6. 8

    Add Broad Beans

    In the last 15 minutes of cooking, add the broad beans to the pot and stir gently.

Mint Pesto

  1. 9

    Make the Mint Pesto

    In a food processor, combine the fresh mint leaves with a drizzle of olive oil, salt, and pepper. Blend until smooth. Adjust seasoning to taste.

Serving

  1. 10

    Serve

    Once the lamb is tender, remove it from the pot and let it rest for a few minutes before slicing. Serve with the beans and barley mixture, drizzled with mint pesto.

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