Reviews (1)        Add Rating & Review     43 Ratings   5 star values:        5    4 star values:        15    3 star values:        11    2 star values:        12    1 star values:        0                Martha Stewart Member     Rating: Unrated       02/15/2011   This is the best Martha recipe I have had in ages! It's absolutely perfect! The rosemary, thyme and tomatoes are a wonderful compliment to the lamb. It made for a wonderful Valentine's Day/His birthday (yes, same day!) dinner.

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Gallery Braised Lamb Shoulder Recipe Summary Servings: 8

Ingredients Ingredient Checklist 1 lamb shoulder (3 to 5 pounds), boned and tied Coarse salt and freshly ground pepper 3 tablespoons olive oil 2 cloves garlic, finely chopped 2 stalks celery, finely chopped 1 carrot, finely chopped 2 small onions, finely chopped 3 sprigs fresh rosemary, needles removed and finely chopped 3 sprigs fresh thyme, leaves removed and finely chopped 1 pinch of freshly grated nutmeg 1 pinch of ground clove 1 bottle (750ml) dry Italian red wine 1 cup whole canned plum tomatoes, crushed

Gallery Braised Lamb Shoulder

Recipe Summary Servings: 8

Braised Lamb Shoulder

Braised Lamb Shoulder

Braised Lamb Shoulder

Recipe Summary Servings: 8

Recipe Summary

Servings: 8

Servings: 8

8

Ingredients

Ingredients

  • 1 lamb shoulder (3 to 5 pounds), boned and tied Coarse salt and freshly ground pepper 3 tablespoons olive oil 2 cloves garlic, finely chopped 2 stalks celery, finely chopped 1 carrot, finely chopped 2 small onions, finely chopped 3 sprigs fresh rosemary, needles removed and finely chopped 3 sprigs fresh thyme, leaves removed and finely chopped 1 pinch of freshly grated nutmeg 1 pinch of ground clove 1 bottle (750ml) dry Italian red wine 1 cup whole canned plum tomatoes, crushed

Directions

Preheat the oven to 325 degrees. Season lamb all over with salt and pepper. Heat 2 tablespoons oil in a large Dutch oven over high heat. Add lamb shoulder, and cook, turning occasionally, until lamb is browned all over, 8 to 10 minutes. Remove lamb; set aside. Pour out any excess oil, and discard. Add remaining tablespoon oil and heat over medium-high heat. Stir in garlic, celery, carrot, onion, herbs, nutmeg, and cloves. Season with salt and pepper. Cook for 1 minute. Return lamb to Dutch oven. Add wine and tomatoes. Bring to a boil, cover, and transfer to the oven. Cook until fork-tender, 2 1/2 to 3 hours.

Remove from oven. Transfer lamb to a platter, and keep warm. Make sauce: Place the Dutch oven over low heat, and cook the liquid until it has reduced and thickened, about 3 minutes. Remove twine from lamb, and slice; serve with sauce.

Reviews (1)

 Add Rating & Review     43 Ratings   5 star values:        5    4 star values:        15    3 star values:        11    2 star values:        12    1 star values:        0        

   Martha Stewart Member     Rating: Unrated       02/15/2011   This is the best Martha recipe I have had in ages! It's absolutely perfect! The rosemary, thyme and tomatoes are a wonderful compliment to the lamb. It made for a wonderful Valentine's Day/His birthday (yes, same day!) dinner.

Reviews (1)

Add Rating & Review     43 Ratings   5 star values:        5    4 star values:        15    3 star values:        11    2 star values:        12    1 star values:        0

Add Rating & Review

43 Ratings 5 star values: 5 4 star values: 15 3 star values: 11 2 star values: 12 1 star values: 0

43 Ratings 5 star values: 5 4 star values: 15 3 star values: 11 2 star values: 12 1 star values: 0

43 Ratings 5 star values: 5 4 star values: 15 3 star values: 11 2 star values: 12 1 star values: 0

  • 5 star values: 5 4 star values: 15 3 star values: 11 2 star values: 12 1 star values: 0

    Martha Stewart Member     Rating: Unrated       02/15/2011   This is the best Martha recipe I have had in ages! It's absolutely perfect! The rosemary, thyme and tomatoes are a wonderful compliment to the lamb. It made for a wonderful Valentine's Day/His birthday (yes, same day!) dinner.

    Martha Stewart Member

    Rating: Unrated 02/15/2011

This is the best Martha recipe I have had in ages! It’s absolutely perfect! The rosemary, thyme and tomatoes are a wonderful compliment to the lamb. It made for a wonderful Valentine’s Day/His birthday (yes, same day!) dinner.

Rating: Unrated

All Reviews for Braised Lamb Shoulder

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Braised Lamb Shoulder

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest