Braised Lamb Shoulder

Ingredients

• 1400 gLamb shoulder
• 300 gCarrot
• 200 gOnion
• 1 tbspOlive oil
• 500 mlBroth
• 125 mlWhite wine
• 30 gTomato
• 1 pcsKrautbund
• 10 gSalt
• 2 gPepper

Instructions

1. 1

   Prepare

   • Season the deboned lamb shoulder inside and out with salt and pepper.
   • Peel and slice the carrots; roughly chop the onions.
   • Prepare a bouquet garni (e.g. thyme, bay leaf, parsley).
2. 2

   Sear

   • Heat 1 tbsp olive oil in a large ovenproof braising pan.
   • Sear the lamb shoulder on all sides until browned. Remove from pan.
   • Sauté the carrots and onions briefly in the remaining fat, season with salt and pepper.
3. 3

   Braise

   • Place the vegetables and bouquet garni in the braiser and return the lamb shoulder on top.
   • Add 500 ml low‑salt stock and 125 ml dry white wine so the liquid reaches about halfway up the meat.
   • Cover and braise gently on the stovetop over low heat or in a 150–160 °C oven for 2.5–3 hours until very tender, topping up with stock if necessary.
4. 4

   Finish and serve

   • Remove the meat, skim fat from the braising liquid and strain it.
   • Stir a few tablespoons of tomato sauce into the jus if desired and simmer briefly, then season to taste.
   • Remove twine, carve the shoulder and serve with the vegetables and the strained sauce.