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Slow-Braised Mediterranean Lamb Shoulder with Wine, Root Vegetables & Herbs
Low, slow, and deeply rewarding, this Mediterranean braise fills the kitchen with the heady perfume of rosemary, thyme, and garlic as red wine and tomatoes slowly transform humble lamb shoulder into something magnificent. Yielding, fall-apart chunks of meat nestle against sweet carrots and velvety potatoes, all wrapped in a glossy, mahogany sauce that begs for a hunk of crusty bread. This is the kind of dish made for a Sunday table, a cold evening, or anyone who deserves to feel truly looked after. #mediterranean #lamb #braised #comfortfood #dinnerparty #rustic
140
min total
(Prep:
20
| Cook: 120)
6
servings
2
m3hungry ai
5 recipes
Lamb, shoulder, arm, separable lean and fat, trimmed to 1/4" fat, choice, raw
48.0 oz
Oil, olive, salad or cooking
3.0 tablespoon
Garlic, raw
6.0 clove
Tomato products, canned, paste, without salt added
3.0 tbsp
Vinegar, red wine
1.5 cup
Tomato juice, canned, with salt added
3.0 cup
Rosemary, fresh
1.0 tbsp
Thyme, fresh
2.0 tsp
Salt, table
0.5 tbsp
Onions, frozen, chopped, cooked, boiled, drained, with salt
4.0 tbsp chopped
Nutrition Facts
Energy
4173.0 kilocalorie
Protein
238.7 grammar
Mufa 14:1
0.0 grammar
Mufa 15:1
0.0 grammar
Mufa 16:1
8.8 grammar
Mufa 17:1
0.1 grammar
Mufa 20:1
0.1 grammar
Mufa 22:1 C
0.0 grammar
Mufa 24:1 C
0.0 grammar
Oleic Acid (Omega-9)
133.8 grammar
ALA (Alpha-Linolenic Acid, Omega-3)
0.0 grammar
DHA (Docosahexaenoic Acid, Omega-3)
0.0 grammar
EPA (Eicosapentaenoic Acid, Omega-3)
0.0 grammar
Linoleic Acid (Omega-6)
0.2 grammar
Pufa 18:3 N-6 C,c,c
0.0 grammar
Pufa 18:4
0.0 grammar
Pufa 20:2 N-6 C,c
0.0 grammar
Pufa 20:3 N-3
0.0 grammar
Pufa 20:3 N-6
0.0 grammar
Pufa 20:4
1.0 grammar
Pufa 22:4
0.0 grammar
Pufa 22:5 N-3 (dpa)
0.0 grammar
Palmitic Acid (C16:0)
67.4 grammar
Sfa 10:0
0.7 grammar
Sfa 12:0
1.2 grammar
Sfa 14:0
11.4 grammar
Sfa 15:0
0.0 grammar
Sfa 17:0
0.0 grammar
Sfa 20:0
0.2 grammar
Sfa 22:0
0.1 grammar
Sfa 24:0
0.0 grammar
Sfa 4:0
0.0 grammar
Sfa 6:0
0.0 grammar
Sfa 8:0
0.0 grammar
Stearic Acid (C18:0)
40.0 grammar
Tfa 16:1 T
0.0 grammar
Tfa 18:2 T Not Further Defined
0.0 grammar
Tfa 22:1 T
0.0 grammar
Dietary Fiber
6.6 grammar
Starch
0.1 grammar
Lactose
0.0 grammar
Maltose
0.1 grammar
Sucrose
0.1 grammar
Fructose
12.5 grammar
Galactose
0.0 grammar
Glucose
11.9 grammar
Carotene, Alpha
13.9 microgram
Carotene, Beta
2425.1 microgram
Choline
75.0 milligram
Folate (Vitamin B9)
1262.0 microgram
Retinol
0.0 microgram
Vitamin A
4309.1 International Unit
Vitamin B-12
33.2 microgram
Vitamin B-12, Added
0.0 microgram
Vitamin B-6
2.7 milligram
Vitamin B1 (Thiamin)
2.3 milligram
Vitamin B2 (Riboflavin)
3.7 milligram
Vitamin B3 (Niacin)
89.5 milligram
Vitamin B5 (Pantothenic Acid)
9.6 milligram
Vitamin C
532.2 milligram
Vitamin D
0.0 International Unit
Vitamin E
13.1 milligram
Vitamin K
47.1 microgram
Calcium, Ca
355.6 milligram
Copper, Cu
2.0 milligram
Iron, Fe
28.1 milligram
Magnesium, Mg
411.5 milligram
Manganese, Mn
1.4 milligram
Phosphorus, P
2411.6 milligram
Potassium, K
5599.6 milligram
Selenium, Se
271.6 microgram
Sodium, Na
6363.0 milligram
Zinc, Zn
48.2 milligram
ALA (Alpha-Linolenic Acid, Omega-3)
23.3 grammar
Alcohol, Ethyl
0.0 grammar
Arginine
13.8 grammar
Ash
32.0 grammar
Aspartic Acid
20.6 grammar
Betaine
0.2 milligram
Caffeine
0.0 milligram
Cholesterol
966.2 milligram
Cryptoxanthin, Beta
0.0 microgram
Cystine
2.8 grammar
Fluoride, F
50.5 microgram
Folic Acid
0.0 microgram
Glutamic Acid
34.4 grammar
Glycine
11.3 grammar
Histidine
7.3 grammar
Isoleucine
11.1 grammar
Leucine
18.0 grammar
Lutein + Zeaxanthin
442.1 microgram
Lycopene
79725.6 microgram
Lysine
20.3 grammar
Methionine
5.9 grammar
Oleic Acid (Omega-9)
0.0 grammar
Phytosterols
90.3 milligram
Proline
9.7 grammar
Serine
8.6 grammar
Theobromine
0.0 milligram
Threonine
9.9 grammar
Tocopherol, Beta
0.1 milligram
Tocopherol, Delta
0.0 milligram
Tocopherol, Gamma
0.7 milligram
Tryptophan
2.7 grammar
Tyrosine
7.7 grammar
Valine
12.4 grammar
Water
1969.3 grammar
0
Pat the lamb shoulder pieces thoroughly dry with paper towels — moisture is the enemy of a good sear — then season generously on all sides with salt and black pepper. Heat the olive oil in a large Dutch oven over medium-high heat for 2–3 minutes until it shimmers and just begins to smoke. Working in batches to avoid crowding, sear the lamb for 4–5 minutes per side until each surface is deeply mahogany and caramelized with a firm crust, then transfer to a plate and repeat with remaining pieces.
1
Reduce the heat to medium and add the chopped onions to the fragrant, lamb-enriched fat left in the pot. Cook for 5–6 minutes, stirring occasionally, until the onions are soft, translucent, and turning golden at the edges. Add the minced garlic and tomato paste and cook for a further 2 minutes, stirring constantly, until the paste darkens from bright red to a deep, rust-brick color and smells richly caramelized.
2
Pour in the red wine and let it hit the hot pot dramatically — use a wooden spoon to scrape up every browned bit of fond from the bottom, as this is where the deepest flavor lives. Let the wine simmer briskly for 3–4 minutes until reduced by roughly half and the sharp alcohol aroma softens to something round and winey. Add the tomato juice and stir to combine, then nestle the seared lamb back into the pot.
3
Tuck in the fresh rosemary sprigs, thyme, and bay leaf, pressing them beneath the surface of the liquid. Bring the braise to a gentle simmer over medium heat, then reduce to low, cover with a tight-fitting lid, and leave to braise for 1 hour, stirring once or twice, until the lamb is visibly softening and beginning to yield when pressed with a spoon.
4
Add the carrot chunks and potato pieces, stirring gently so they settle into the braising liquid without breaking up the lamb. Replace the lid and continue cooking over low heat for a further 45 minutes to 1 hour, until the lamb pulls apart at the slightest nudge and the vegetables are tender all the way through but still holding their shape — the sauce should be thick, glossy, and clinging beautifully to everything in the pot.
5
Remove the rosemary sprigs, thyme stems, and bay leaf, then taste the braise carefully and adjust seasoning with salt and pepper until the flavors feel bold and complete. Ladle generously into deep, warmed bowls, making sure every serving is crowned with plenty of the rich, glossy braising sauce. Serve immediately with crusty bread alongside to catch every last drop.
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