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Braised Shoulder of Lamb

10min.chef's picture
  Flour 1⁄4 Cup (4 tbs)
  Salt 1⁄2 Teaspoon
  Pepper 1 Dash
  Lamb shoulder 5 Pound, boned and rolled
  Butter/Margarine 2 Tablespoon
  Onion 1 Large, chopped
  Garlic 1 Clove (5 gm), minced
  Dry red table wine 1 Cup (16 tbs)
  Hot water 1 Cup (16 tbs)
  Bay leaf 1
  Peppercorns 3
  Thyme 1 Pinch

1. Combine flour, salt and pepper. Dredge lamb roast with flour mixture.
2. Melt butter in Dutch oven medium heat. Add lamb and brown well on all sides.
3. Add onion, garlic, wine, water, bay leaf, peppercorns, thyme and salt to taste. Cover with vac-control valve closed. Lower heat and simmer 2 to 2 1/2 hours or until meat is tender. Turn meat occasionally during cooking time.
4. Cut lamb in slices for serving. Strain juices in pan and serve with lamb.

Recipe Summary

Difficulty Level: 
Bit Difficult
Main Dish
Gourmet, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
20 Minutes
Ready In: 
30 Minutes

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Average: 4.4 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 6727 Calories from Fat 4496

% Daily Value*

Total Fat 499 g767.9%

Saturated Fat 223.2 g1115.8%

Trans Fat 0 g

Cholesterol 1675 mg558.3%

Sodium 2383.8 mg99.3%

Total Carbohydrates 84 g27.9%

Dietary Fiber 6.6 g26.5%

Sugars 16 g

Protein 389 g777.2%

Vitamin A 17% Vitamin C 43.6%

Calcium 44.8% Iron 215%

*Based on a 2000 Calorie diet

Braised Shoulder Of Lamb Recipe