Braised Ky Lamb Shoulder Recipe

Prepare lamb

Pat the lamb shoulder dry with paper towels. Trim excess fat if desired. Season all over with the kosher salt and freshly ground black pepper. Lightly dust the lamb with the tablespoon of flour, tapping off any excess.

Brown lamb

Preheat a large Dutch oven over medium-high heat. Add the 2 tablespoons neutral oil. When the oil is shimmering, add the lamb shoulder and brown on all sides, about 4–6 minutes per side, turning carefully so it browns evenly. Work in batches if needed. Remove browned lamb to a plate and set aside.

Reduce heat to medium. Add 1 tablespoon butter and 1 tablespoon olive oil to the pot. Add the diced onion, celery and carrot (mirepoix) and a pinch of salt. Cook, stirring occasionally, until softened and beginning to caramelize, about 8–10 minutes. Add the minced garlic and cook 30–60 seconds until fragrant. Stir in the tomato paste and cook 1–2 minutes to deepen its flavor.

Add the fresh thyme sprigs and bay leaves to the pot and stir to combine with the vegetables.

Increase heat to medium-high. Pour in the 1 cup Madeira wine to deglaze the pan, scraping up browned bits from the bottom with a wooden spoon. Let the Madeira reduce by about half, 3–5 minutes.

Stir in the Worcestershire sauce, then add the 3 cups beef or lamb stock. Bring the mixture to a gentle simmer.

Return the browned lamb shoulder to the pot, nestling it into the liquid and vegetables. The liquid should come about halfway up the meat; add up to 1/2 cup additional stock or water if needed. Cover the pot with a tight-fitting lid.

Transfer the pot to a preheated oven at 325°F (160°C) and braise for 1 hour 45 minutes to 2 hours, until the lamb is fork-tender. (Alternatively, continue to simmer on the stovetop over low heat, partially covered, for the same time.)

About 45 minutes before the lamb is done braising, add the rutabaga cubes and halved prunes to the pot, tucking them around the meat so they can cook in the braising liquid. Sprinkle the teaspoon of brown sugar over the prunes/rutabaga to balance acidity and enhance caramelization.

Continue braising until the rutabaga is tender and the prunes have softened and plumped, and the lamb reaches fork-tender doneness (total braise time indicated above).

Carefully remove the pot from the oven. Transfer the lamb shoulder to a cutting board and tent with foil to rest for 10–15 minutes. Use a slotted spoon to transfer the rutabaga and prunes to a warm serving dish.

Skim excess fat from the surface of the braising liquid. Place the pot over medium heat and simmer the braising liquid until it reduces and slightly thickens, about 6–10 minutes. If you prefer a smoother sauce, remove the thyme stems and bay leaves and whisk in 1 tablespoon cold butter (optional) or strain the sauce through a fine-mesh sieve, pressing on solids to release flavor. Taste and adjust seasoning with salt, pepper, and the 1 teaspoon red wine or sherry vinegar to brighten the sauce.

Slice or pull the lamb shoulder into portions and arrange over or alongside the rutabaga and prunes. Spoon the Madeira-braised sauce over the meat and vegetables. Sprinkle chopped parsley over the dish and serve hot.