Cabernet-Braised Lamb Shoulder Recipe

Name: Cabernet-Braised Lamb Shoulder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons fennel seed, ground; 4 tablespoons extra-virgin olive oil; 1 [5-pound] boneless American lamb shoulder roast, tied; 2 apples, roughly chopped; 6 cloves garlic, smashed; 6 shallots, roughly chopped; 2 carrots, roughly chopped; 2 celery stalks, roughly chopped; 1 botle cabernet; 4 cups chicken stock or low-sodium broth; 6 fresh bay leaves; 8 sprigs rosemary, tied with string

Servings: persons

2 tablespoons fennel seed, ground
4 tablespoons extra-virgin olive oil
1 [5-pound] boneless American lamb shoulder roast, tied
2 apples, roughly chopped
6 cloves garlic, smashed
6 shallots, roughly chopped
2 carrots, roughly chopped
2 celery stalks, roughly chopped
1 botle cabernet
4 cups chicken stock or low-sodium broth
6 fresh bay leaves
8 sprigs rosemary, tied with string

1
Preheat the oven to 350.
2
In a small bowl, mix the fennel seed with 2 tablespoons of the oil and a big pinch of salt and pepper.
3
Rub the mixture all over the lamb.
4
Heat the remaining 1 tablespoon of olive oil in a large heavy casserole or Dutch oven.
5
Add the lamb shoulder and brown it well over moderately high heat, about 20 minutes.
6
Transfer the lamb to a large plate.
7
Wipe out the casserole.
8
Add 1 tablespoon of oil back into casserole and brown apples, garlic, shallots, carrot, & celery.
9
Return the lamb to the casserole.
10
Add the wine, chicken stock, bay leaves and rosemary sprigs and bring to a boil.
11
Cover with a tight-fitting lid and transfer the casserole to the oven.
12
Braise the lamb for 2 1/2 to 3 hours, turning the meat occasionally, until tender.
13
Transfer the lamb to a large platter and cover with foil.
14
Discard the vegetables, rosemary & bay leaves sprigs.
15
Simmer the braising liquid until reduced to 1 1/2 cups, about 50 minutes.
16
Remove the strings from the roast.
17
Slice the lamb, transfer to plates or a platter and spoon the sauce on top.

676

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 tablespoons fennel seed, ground, 4 tablespoons extra-virgin olive oil, 1 [5-pound] boneless American lamb shoulder roast, tied, 2 apples, roughly chopped, and more.

Yes, Cabernet-Braised Lamb Shoulder falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Cabernet-Braised Lamb Shoulder

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions