Braised Lamb
Posted: | Categories: Recipes | Tags:dinner inspo gluten-free
Braised Lamb
Melissa Ben-Ishay
Savory Recipes
Bookmark this recipe now—you’ll want to make it all winter long. My youngest loves lamb (whether or not she knows that I’m not sure), and I love cooking rich, flavorful meals that can simmer in the oven all day long. The longer this cooks, the better it gets—ideally, the lamb reaches a texture that falls apart and shreds easily, so you can serve it alongside the potatoes it cooks with for a cozy meal. Searing the lamb first infuses the mirepoix with extra juicy flavor, and the paste you’ll spread liberally over the meat helps get a perfectly balanced blend of flavors in every bite. You could easily make this on a lazy weekend day and save for lunches and weeknight dinners, or dive in that night, as long as you give it the time it needs.
Ingredients
- 2 lbs. boneless lamb shoulder roast (slightly more or less is fine)
- 2 tablespoons olive oil
- 2 large carrots, peeled and trimmed
- 3 celery stalks, trimmed
- 2 yellow onions, trimmed
- 2 1/2 teaspoons salt, divided, plus more to taste
- 1 1/4 teaspoon black pepper, divided, plus more to taste
- 8 garlic cloves
- 1/4 cup tomato paste
- 2 cups red wine
- 2 Russet potatoes, peeled
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- 3 tablespoons Dijon mustard
- 1 tablespoon chopped fresh rosemary and thyme
- 1 teaspoon honey
- Juice of 1/2 lemon
- 2 garlic cloves, grated with a microplane
Directions
- Preheat the oven to 400°F.
- Let the lamb come to room temperature and keep in its netting. Season the lamb liberally with salt (about a teaspoon) and pepper (about 1/2 teaspoon).
- Heat a large pot over medium heat and add the olive oil. Once the oil shimmers, add the lamb.
- Cook for 5 minutes on each side to sear the meat.
- Meanwhile, chop the celery, carrots, and onion.
- Remove the seared lamb from the pan and place on a plate. Add the celery, carrots, and onion to the pot and season with a teaspoon salt and 1/2 teaspoon black pepper.
- Add the garlic to the pot once the vegetables are softened, about 5 minutes.
- Whisk together all of the paste ingredients in a small bowl. Remove the netting from the lamb and brush the mustard paste over the meat with a pastry brush, making sure to fully coat the lamb.
- Stir the tomato paste into the pot and let caramelize for 1-2 minutes, until it deepens in color.
- Pour the red wine into the pot and stir to combine.
- Chop the potatoes into large pieces and add to the pot. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
- Return the lamb to the pot and make sure that all the juice from the pot is on top of the lamb.
- Cover the pot and place in the oven for 45 minutes. Reduce the heat to 250°F and cook for 4-10 more hours (it only gets better with time). Shred the lamb and serve.
