Braised Lamb Shoulder

Braising takes tough unpalatable chunks of meat and renders them silky and soft and delicious. This pairs beautifully with polenta or stewy black beans.

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1 lamb roast— shoulder or neck
2 T salt
2 T paprika
3 onions
3 cloves garlic
1 C red wine
2 C water
1 qt cherry tomatoes


  1. Rub the lamb roast all over with the salt and paprika and let sit overnight
  2. Heat oven to 300F
  3. Roughly chop the onion and garlic
  4. In an oven proof dish place the lamb roast, onions, garlic, red wine, water and tomatoes and cover tightly with tinfoil
  5. Place in the oven and slow cook until the meat is tender enough to pull with a fork
  6. Remove from the oven and let cool in the liquid overnight
  7. Lift any congealed fat from the braise and pick the meat from the bone
  8. Warm in the cooking liquid and serve