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Home Provençal lamb shoulder from the braising pan

Provençal lamb shoulder from the braising pan

Mediterranean Sea Lamb Slow cooking Sunday dinner Mediterranean Stew Wintry Festive

Imagine the scent of thyme, rosemary and garlic filling your home as the lamb gently simmers. This dish brings the Mediterranean straight to your table. For this, use a good cast-iron Dutch oven, because it distributes heat evenly and keeps the meat wonderfully tender. Perfect for a relaxed Sunday with friends or family.

x_ckl_recipe_markerProvençal lamb shoulder from the braising pan A rich, aromatic lamb shoulder full of Mediterranean flavours. Just put the pan on the heat, cover it and let time do the work. How do you make a Provençal lamb shoulder in the braising pan? Main course Mediterranean 4 servings 20 min 2.5 to 3 hours 10 min About 3.5 hours

Take the lamb shoulder out of the fridge at least 30 minutes before cooking. Pat dry with kitchen paper and season generously with salt and pepper on all sides.
Heat the braising pan over medium-high heat with 2 tablespoons of olive oil. Brown the lamb shoulder all over in about 8 to 10 minutes. Take your time with this step, as that browned crust gives the dish its deep flavour.
Remove the meat from the pan and set aside. In the same fat, sauté the onion, carrot and celery over medium heat for 5 minutes. Add the garlic and cook for another minute.
Stir in the tomato paste. Deglaze with the red wine and let it reduce for 2 minutes. Then add the peeled tomatoes, the olives, the sprigs of thyme and rosemary, and the bay leaves.
Return the lamb shoulder to the pan. Add 200 ml water or lamb stock so the meat is about halfway submerged in the liquid. Bring to a simmer.
Preheat the oven to 160°C. Put the lid on the pan and slide it into the oven. Let the lamb shoulder cook for 2.5 to 3 hours until the meat is meltingly tender and falling off the bone.
Remove the pan from the oven. Take out the sprigs of herbs and bay leaves. Taste the sauce and adjust with salt and pepper. Let the meat rest for 10 minutes before slicing or pulling it apart with two forks.
Serve with crusty bread, roasted potatoes or couscous and sprinkle with fresh parsley. Simply put the pan on the table — now that's enjoyment.

Mediterranean Sea Lamb Slow cooking Sunday dinner Mediterranean Stew Wintry Festive 1.2 kg lamb shoulder on the bone Salt and black pepper to taste 2 tbsp olive oil 1 large onion, roughly chopped 2 carrots, cut into pieces 2 celery stalks, chopped 4 garlic cloves, crushed 2 tbsp tomato paste 150 ml red wine 400 g peeled tomatoes (can) 100 g pitted black olives 4 sprigs fresh thyme 2 sprigs fresh rosemary 2 bay leaves 200 ml water or lamb stock A handful of fresh parsley, chopped Cast-iron Dutch oven with lid Wooden spoon or spatula Tongs Cutting board Sharp knife Kitchen paper towels Cast Iron Dutch Oven cast-iron-casserole Casserole casserole Serving Tongs serving-tongs Knife Set knife-set Blackwell Casserole Cast Iron / Dutch oven with lid - ø 25 cm / 4 liters - without non-stick coating Blackwell Dutch oven, Braadpan Alva Casserole - Dutch Oven - Nori - Cast Iron ø 26 cm - Enameled non-stick coating + Free Handles Alva Braadpan Cosy & Trendy Casserole Fontestic Cast Iron Black Ø 20 cm / 2.7 Liter - Enamelled Cosy & Trendy Braadpan Stewed pears with cinnamon and star anise foodies-stewed-pears-with-cinnamon-and-star-anise Braised meat à la Provence with olives and tomato foodies-braised-meat-a-la-provence-with-olives-and-tomato Mediterranean lamb and olive stew foodies-mediterranean-lamb-and-olive-stew

Recipe

Provençal lamb shoulder from the braising pan

A rich, aromatic lamb shoulder full of Mediterranean flavours. Just put the pan on the heat, cover it and let time do the work.

Course	Main course
Kitchen	Mediterranean
Servings	4 servings

Preparation time

Preparation time	20 min
Time in oven	2.5 to 3 hours
Stiffen up min.	10 min
Total	About 3.5 hours

Equipment

Cast-iron Dutch oven with lid
Wooden spoon or spatula
Tongs
Cutting board
Sharp knife
Kitchen paper towels

Ingredients

1.2 kg lamb shoulder on the bone
Salt and black pepper to taste
2 tbsp olive oil
1 large onion, roughly chopped
2 carrots, cut into pieces
2 celery stalks, chopped
4 garlic cloves, crushed
2 tbsp tomato paste
150 ml red wine
400 g peeled tomatoes (can)
100 g pitted black olives
4 sprigs fresh thyme
2 sprigs fresh rosemary
2 bay leaves
200 ml water or lamb stock
A handful of fresh parsley, chopped

How do you make a Provençal lamb shoulder in the braising pan?

Take the lamb shoulder out of the fridge at least 30 minutes before cooking. Pat dry with kitchen paper and season generously with salt and pepper on all sides.
Heat the braising pan over medium-high heat with 2 tablespoons of olive oil. Brown the lamb shoulder all over in about 8 to 10 minutes. Take your time with this step, as that browned crust gives the dish its deep flavour.
Remove the meat from the pan and set aside. In the same fat, sauté the onion, carrot and celery over medium heat for 5 minutes. Add the garlic and cook for another minute.
Stir in the tomato paste. Deglaze with the red wine and let it reduce for 2 minutes. Then add the peeled tomatoes, the olives, the sprigs of thyme and rosemary, and the bay leaves.
Return the lamb shoulder to the pan. Add 200 ml water or lamb stock so the meat is about halfway submerged in the liquid. Bring to a simmer.
Preheat the oven to 160°C. Put the lid on the pan and slide it into the oven. Let the lamb shoulder cook for 2.5 to 3 hours until the meat is meltingly tender and falling off the bone.
Remove the pan from the oven. Take out the sprigs of herbs and bay leaves. Taste the sauce and adjust with salt and pepper. Let the meat rest for 10 minutes before slicing or pulling it apart with two forks.
Serve with crusty bread, roasted potatoes or couscous and sprinkle with fresh parsley. Simply put the pan on the table — now that's enjoyment.

Cooking mode Prevents your screen from going to sleep

A cast-iron braising pan is the secret behind dishes like this. The material retains heat and distributes it evenly, so the meat cooks slowly and uniformly. The result is melt-in-your-mouth lamb that is full of flavour. And the best part? You can just put the pan on the table and everyone can help themselves.

This dish is ideal to make ahead. The next day the lamb shoulder tastes even richer. Simply reheat it gently over low heat with a splash of water or stock and it's like it was freshly made. Leftovers are effortless to use in a wrap, on a slice of bread or stirred into a pasta sauce.

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Related categories

Cast Iron Dutch Oven

Casserole

Serving Tongs

Knife Set

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