Tender, juicy and succulent. So tender, in fact, you might not be able to carve it and have to use meat forks to pull it apart. Don’t worry, though, it looks just as pretty on the plate.
Equipment and Supplies
- 10-inch skillet
- 3 pounds lamb shoulder
- 2 tablespoons brown mustard, Düsseldorf-style
- ½ head garlic, cut horizontally
- 1 tablespoon lemon zest, grated
- ¼ cup olive oil
- 1 tablespoon rosemary, minced, plus 1 sprig
- 1 tablespoon thyme, minced, plus 4 sprigs
- 2 cups red wine
- 2 cups lamb stock, or chicken stock
- 8 ounces baby carrots
- 8 ounces green beans
- 1 parsnip, diced
For the gravy
- 2 cups braising liquid
- 2 tablespoons all-purpose flour
- ½ teaspoon black pepper
- ½ teaspoon sea salt
For the shallots
- 8 shallots, peeled and sliced
- 1 cup lamb stock, or braising liquid
- salt and pepper, to taste
For the lamb
- Preheat the oven to 350°.
- Combine oil, mustard, lemon zest, salt and pepper in a small bowl. Whisk to combine.2 tablespoons brown mustard, 1 tablespoon lemon zest, ¼ cup olive oil, ½ teaspoon black pepper, ½ teaspoon sea salt
- Smear this mixture all over the top half of the lamb.3 pounds lamb shoulder
- Drop the lamb (smear side up) into the Dutch oven, add the garlic, vegetables, liquids and herbs.½ head garlic, 1 tablespoon rosemary, 1 tablespoon thyme, 2 cups red wine, 2 cups lamb stock, 8 ounces baby carrots, 8 ounces green beans, 1 parsnip
- Cover and braise for 2 hours.
- Uncover and skim any fat from the top. This would be great time to grab a cup of braising liquid for the shallots. Turn the temperature up to 450° and braise, uncovered, at that heat for 30 minutes. Remove from the oven.
- Strain the vegetables and herbs, removing the herbs. Reserve the braising liquid.
Prepare the shallots
- Meanwhile, put ¼ cup stock or braising liquid and the shallots into the skillet and put over medium-low heat.8 shallots, 1 cup lamb stock
- Sauté slowly until the liquid is almost gone, then add another ¼ cup. repeat until the liquid is gone. Turn heat as low as it goes to keep just warm.
Make the gravy (optional, but you really, really, want gravy. I'm a bad influence.)
- You can do this when the lamb is out of the oven. It'll stay hot in the covered Dutch oven.Grab 2 cups of braising liquid.
- Make a slurry of the flour and a little of the braising liquid.2 tablespoons all-purpose flour
- Put the remaining liquid in a 10-inch skillet and put on medium-high heat.2 cups braising liquid
- Add the slurry and whisk constantly until your desired consistency is reached.salt and pepper, to taste
- Put shallots on each plate, top with lamb, and drizzle some gravy on top, if you made some. Set vegetables at the side.