Jul 14 2026
Restaurants›Sakura Restaurant & Bar›Braised Lamb Recipe

Braised Lamb Recipe

Inspired by Sakura Restaurant & Bar
Time3h
Serves4

Jasmine rice pilaf, roasted almonds, sesame soy reduction

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Ingredients

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Lamb

Jasmine Rice Pilaf

Sesame Soy Reduction

Garnish

Method

Braised Lamb

  1. 1

    Sear the Lamb

    In a large Dutch oven, heat a tablespoon of oil over medium-high heat. Season the lamb shoulder with salt and pepper, then sear on all sides until browned. Remove the lamb and set aside.

  2. 2

    Sauté the Vegetables

    In the same pot, add the minced garlic, diced onion, carrot, and celery. Sauté until the vegetables are softened, about 5 minutes.

  3. 3

    Combine Ingredients

    Return the lamb to the pot and add red wine, broth, and rosemary. Bring to a boil, then reduce to a simmer.

  4. 4

    Braise the Lamb

    Cover the pot and let the lamb braise for about 2 to 2.5 hours, or until the meat is tender and falls apart easily.

Jasmine Rice Pilaf

  1. 5

    Prepare the Rice

    In a saucepan, melt butter over medium heat. Add finely chopped onion and cook until translucent.

  2. 6

    Cook the Rice

    Stir in the jasmine rice and toast for a minute. Add water and salt, bring to a boil, then cover and simmer for 15 minutes until rice is cooked.

Sesame Soy Reduction

  1. 7

    Combine Ingredients

    In a small saucepan, combine soy sauce, sesame oil, honey, minced garlic, and grated ginger.

  2. 8

    Simmer the Sauce

    Bring to a gentle boil over medium heat, then reduce to a simmer until slightly thickened, about 10 minutes.

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