Braised Lamb Shoulder

This Braised Lamb Shoulder is juicy, tender and delicious. Cooked in the oven until it’s fall-apart tender, moist, and served with a flavorful gravy made from the delicious drippings.

📝 Ingredients

• 1 6-7 pound lamb shoulder (bone-in, or 1 (4- to 5-pound) boneless lamb shoulder, tied)
• 2 Tablespoons kosher salt (plus 1 teaspoon, divided)
• 1 Tablespoon black pepper
• 2 Tablespoons olive oil (extra-virgin )
• 1 medium yellow onion (roughly chopped)
• 3 shallots (halved lengthwise)
• 1 carrot (roughly chopped)
• 2 sticks celery (roughly chopped)
• 1 head garlic (halved crosswise)
• 1 bunch thyme sprigs
• 1 cup dry white wine
• 1 cup fresh orange juice
• 1 Tablespoon pure maple syrup
• 1 Tablespoon apple cider vinegar
• 3 strips orange peel
• 2 Tablespoons cornstarch
• 1 pound mini potatoes
• 1 teaspoon fresh rosemary (finely chopped)
• 1 Tablespoon fresh parsley (chopped)
• 1 teaspoon fresh thyme (finely chopped)
• 3 cloves garlic (minced)
• 1 Tablespoon olive oil
• Salt and pepper to taste

👨‍🍳 Instructions

1. 1Sprinkle the 1 6-7 pound lamb shoulder with 2 Tablespoons kosher salt and 1 Tablespoon black pepper. Let stand at room temperature 1 hour, or chill, uncovered, at least 8 hours or overnight.
2. 2Preheat your oven to 350-degrees F. Heat 2 Tablespoons olive oil in a large oven-safe skillet, Dutch oven or heavy pot over medium-high heat. Add lamb, fat side down; cook, undisturbed, until golden brown, 10-12 minutes. Carefully turn lamb over; cook, turning occasionally, until golden on all sides, 10-12 minutes.
3. 3Remove lamb from skillet, reserving the drippings in the pan.
4. 4Heat the drippings over medium heat. Add the 1 medium yellow onion , 3 shallots, 1 carrot, 2 sticks celery and remaining 1 teaspoon salt. Cook, stirring occasionally, until vegetables soften and begin to brown, 10 to 12 minutes.
5. 5Reduce heat to low. Add 1 head garlic and 1 bunch thyme sprigs; cook, stirring often, until garlic is fragrant, about 1 minute. Stir in 1 cup dry white wine, 1 cup fresh orange juice, 1 Tablespoon pure maple syrup, 1 Tablespoon apple cider vinegar, and 3 strips orange peel.
6. 6Nestle lamb, fat side up, on vegetable mixture; bring to a boil over medium-high. Remove from heat and cover the skillet with foil (or if using a dutch oven, with the lid). Transfer to the preheated oven and roast for 2 ½ hours.
7. 7--- Potatoes: ---
8. 8Toss all ingredients together on a baking sheet. After the lamb has cooked for 2 ½ hours, add the potatoes to the oven.
9. 9Continue roasting the lamb and the potatoes for 30 minutes. At this point, the lamb should be fork-tender. Remove the lamb and let it rest on a carving board, covered with foil. Reserve the drippings.
10. 10Increase the oven heat to 450 F. Toss the potatoes and bake for an additional 10-15 minutes while the lamb rests. They are done when they can be pierced easily with a fork.
11. 11--- Gravy: ---
12. 12To make the gravy, strain the solids from the liquids in the skillet. Place the liquids into a small saucepan or skillet and bring to a simmer. Meanwhile, whisk 2 TBSP cornstarch with 2 TBSP water to form a slurry. Add the slurry to the simmering liquid and cook until thickened. Season with salt and pepper, to taste.
13. 13--- To Serve: ---
14. 14Shred the lamb into pieces and serve with roasted potatoes and gravy. Enjoy!