Name: Seven-Hour Slow-Braised Lamb
Prep time: 25 min
Cook time: 7 h
Total time: 7 h 25 min
Yield: 6 servings
Cuisine: French
Ingredients: 1 boneless lamb shoulder (3 kg / 6 lb), tied into a neat roast; 2 tbsp olive oil; 2 tsp kosher salt; 1 tsp freshly ground black pepper; 2 large yellow onions, sliced into thick half-moons; 4 carrots, peeled and cut into 4 cm chunks; 4 celery stalks, cut into 4 cm chunks; 8 garlic cloves, smashed; 2 tbsp tomato paste; 1 bottle (750 ml) dry white wine, such as Sauvignon Blanc; 2 cups (480 ml) lamb or chicken stock; 2 bay leaves; 4 sprigs fresh thyme; 2 sprigs fresh rosemary; 1 tsp whole black peppercorns; 2 tbsp fresh flat-leaf parsley, finely chopped; 1 tsp flaky sea salt; 2 tbsp cold unsalted butter, cubed (optional)

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A timeless French bistro classic, this seven-hour braise transforms a humble lamb shoulder into a meltingly tender centerpiece. Slowly cooked with white wine, aromatic vegetables, and herbs, the meat falls apart at the touch of a fork and soaks up every drop of the rich, glossy sauce.

Prep Time25 mins

Cook Time420 mins

Total Time445 mins

Servings6

Yield6 servings

Nutrition Facts

Per serving (estimated)

580 kcalCalories
35 gFat
13 gSaturated Fat
10 gCarbs
2 gFiber
4 gSugar
45 gProtein
650 mgSodium
780 mgPotassium
70 mgCalcium
4.5 mgIron
7 mgVitamin C
165 mcgVitamin A

Ingredients

For the lamb

1 boneless lamb shoulder (3 kg / 6 lb), tied into a neat roast
2 tbsp olive oil
2 tsp kosher salt
1 tsp freshly ground black pepper

Aromatics

2 large yellow onions, sliced into thick half-moons
4 carrots, peeled and cut into 4 cm chunks
4 celery stalks, cut into 4 cm chunks
8 garlic cloves, smashed
2 tbsp tomato paste

Braising liquid

1 bottle (750 ml) dry white wine, such as Sauvignon Blanc
2 cups (480 ml) lamb or chicken stock
2 bay leaves
4 sprigs fresh thyme
2 sprigs fresh rosemary
1 tsp whole black peppercorns

To finish

2 tbsp fresh flat-leaf parsley, finely chopped
1 tsp flaky sea salt
2 tbsp cold unsalted butter, cubed (optional)

Directions

Preheat the oven to 150°C (300°F). Pat the lamb shoulder dry with paper towels, then season all over with the kosher salt and black pepper.
Heat the olive oil in a large Dutch oven over medium-high heat. Add the lamb and brown deeply on all sides, about 8 to 10 minutes total. Transfer to a plate and set aside.
Reduce the heat to medium. Add the onions, carrots, and celery to the pot and cook, stirring occasionally, until softened and lightly golden, about 7 minutes. Stir in the garlic and tomato paste and cook 2 minutes more, until fragrant.
Pour in the white wine, scraping the bottom of the pot to release all the browned bits. Simmer for 5 minutes to reduce slightly and burn off the raw alcohol.
Return the lamb to the pot and add the stock, bay leaves, thyme, rosemary, and peppercorns. The liquid should come about two-thirds of the way up the lamb; add a splash of water if needed.
Bring the liquid to a gentle simmer, cover the pot with a tight-fitting lid, and transfer to the oven. Braise undisturbed for 7 hours, turning the lamb once at the halfway point.
Remove the pot from the oven and let the lamb rest, covered, for 20 minutes. The meat should yield effortlessly when prodded with a fork and pull apart in long, silky strands.
Skim excess fat from the surface of the sauce, then whisk in the cold butter for a glossy finish. Shred or slice the lamb, spoon the vegetables and sauce over the top, and finish with parsley and flaky sea salt.

Cook’s Notes

Choose lamb shoulder over leg for the best results; its higher fat and collagen content breaks down into silky, juicy meat during the long cook.
If the liquid evaporates below halfway on the lamb during cooking, top up with a splash of stock or water so the bottom of the pot does not scorch.
The flavor deepens overnight, so consider braising the lamb a day ahead, refrigerating it in the sauce, and reheating gently before serving.
Strain and reduce the braising liquid by half on the stovetop if you prefer a more concentrated, gravy-like sauce to spoon over mashed potatoes or buttered egg noodles.

DinnerSavoureux