Braised Lamb Shoulder
This braised lamb recipe will teach you a simple way to season, tie with butcher's twine, and braise lamb shoulder with wine and herbs.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at howtocookmeat.com.
Cooking tools:
- Butcher's twine
- Stockpot
- Braising pan
- Oven
- Stove
- Kitchen timer
- Plate
- Aluminum foil
- Ladle
- Saucepan
- Whisk
- Fine-mesh sieve
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring cup
Ingredients
- 3 pounds boneless lamb shoulder
- Sea salt
- Black pepper
- 10 cloves garlic
- 3 shallots
- 5 sprigs thyme
- 2 sprigs sage
- 3 sprigs rosemary
- 2 bay leaves
- 1 bottle pinot grigio
- 2 cups pinot noir
- 4–6 cups warm water4 cups reduced braising liquid
- 1 cup reduced red wine
- Salt
- Cornstarch
- Water
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