Slowly Braised Lamb Recipe

Name: Slowly Braised Lamb
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 boned shoulder of spring lamb, about 3 1/2 pounds, rolled and tied; Salt and freshly ground black pepper to taste; 3 tablespoons vegetable oil; 1 cup finely chopped onions; 1/2 cup finely chopped leeks; 3 cloves garlic, peeled and minced; 1/2 cup chicken or veal stock; 1/2 cup dry white wine, kosher for Passover; 2 tablespoons lemon juice; 3 sprigs fresh tarragon, or 1 teaspoon dried; 2 scallions, finely chopped; 2 tablespoons finely minced parsley; Sprigs of parsley for garnish

Servings: persons

1 boned shoulder of spring lamb, about 3 1/2 pounds, rolled and tied
Salt and freshly ground black pepper to taste
3 tablespoons vegetable oil
1 cup finely chopped onions
1/2 cup finely chopped leeks
3 cloves garlic, peeled and minced
1/2 cup chicken or veal stock
1/2 cup dry white wine, kosher for Passover
2 tablespoons lemon juice
3 sprigs fresh tarragon, or 1 teaspoon dried
2 scallions, finely chopped
2 tablespoons finely minced parsley
Sprigs of parsley for garnish

1
Season the lamb with salt and pepper.
2
Preheat the oven to 250 degrees.
3
Heat the oil in a casserole large enough to hold the lamb.
4
Brown the lamb on all sides over medium heat; it should take at least 15 minutes.
5
Remove the lamb from the pan and set aside.
6
Add the onions and leeks to the casserole and sautee over medium-low heat until they are tender and just turning golden.
7
Stir in the garlic.
8
Return the lamb to the casserole and add the stock, wine, lemon juice, tarragon and scallions.
9
Bring to a simmer, cover and place in the oven.
10
Bake the lamb for five hours; by then it should be extremely tender.
11
Remove the lamb from the casserole.
12
Strain the sauce into a heavy saucepan.
13
Skim off as much fat as possible.
14
Place the solids in a blender or food processor along with 1 tablespoon of the minced parsley.
15
Puree, adding a little of the sauce if necessary.
16
Add this puree to the sauce, reheat and check seasonings.
17
Remove the strings from the lamb.
18
Slice the roast down the middle the long way, then cut it into chunks.
19
Layer the meat into a bowl or loaf pan that holds 5 to 6 cups, then unmold onto a warm serving platter.
20
Sprinkle the remaining minced parsley over the top, garnish the platter with parsley sprigs and serve, with the sauce on the side.

255

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 13 ingredients. The key ingredients include: 1 boned shoulder of spring lamb, about 3 1/2 pounds, rolled and tied, Salt and freshly ground black pepper to taste, 3 tablespoons vegetable oil, 1 cup finely chopped onions, and more.

Yes, Slowly Braised Lamb 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!

Slowly Braised Lamb

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions