Braised Lamb Shoulder Recipe

Cooking Instructions

1. 1

   Prepare the Lamb

   Preheat your oven to 325°F (160°C). Season the lamb shoulder with salt and black pepper on all sides.

2. 2

   Sear the Lamb

   In a large Dutch oven, heat the olive oil over medium-high heat. Add the lamb shoulder and sear until browned on all sides, about 8-10 minutes. Remove the lamb and set aside.

3. 3

   Sauté Vegetables

   In the same pot, add chopped onion, minced garlic, diced eggplant, and sliced Jimmy Nardello peppers. Cook until the vegetables are softened, about 5-7 minutes.

4. 4

   Add Tomato Paste and Wine

   Stir in the tomato paste and cook for another 2 minutes. Then add the red wine, scraping up any browned bits from the bottom of the pot.

5. 5

   Add Broth and Herbs

   Return the lamb shoulder to the pot. Pour in the beef broth and add fresh rosemary and thyme. Bring to a simmer.

6. 6

   Braise the Lamb

   Cover the pot and transfer it to the preheated oven. Braise for about 2.5 to 3 hours, or until the lamb is fork-tender.

7. 7

   Serve

   Remove the lamb from the oven and let it rest for 10 minutes before shredding. Serve the braised lamb with the vegetables and sauce.