Braised lamb shoulder with garlic & herbs. The secret for tender meat is slow cooking in the dutch oven cooking pot. If you enjoy long weekends, tender and shredded meat that comes straight off the bone, then this one is for you!
Didn’t like lamb?!
It’s the time of the year when the summer barbeque is over, and I can take out my oven pot to make some tender meat. Out of all the meats, lamb and beef are my favorites. Since autumn is the perfect time for a lamb roast, then obviously I couldn’t ignore that fact. Also, if you have tried lamb and you didn’t like it, then before you say you don’t like it, then I just have to point out that the taste depends a lot on the quality of meat.
Strong Flavours? Tender? “Hoggart”
The best one is the sheep under one year old because the flesh is delicate and tender. Lamb between 1 to 2 years is known as “hoggart”. This one has a stronger flavor and is slightly less tender. So, if you don’t like the strong lamb taste, then I highly recommend trying the first one because it has less “lamb” taste.
First Tender Braised Lamb Shoulder? I failed!
To be honest, three years ago I tried to braise the meat, and I failed. Well, yes we ate that meat, but it wasn’t as tender as I wanted. Even though it was probably my fault, I still like to blame the pot. 😅
All that effort to make tender meat was gone. However, one day I got a fantastic present. A DUTCH OVEN POT! Thank you! I remember that even my grandmother had that kind of thick-walled cooking pot and every Christmas we enjoyed delicious, tender meat.
Expensive? Does all the work + Lifetime!
I know that it’s the most expensive pot I have in my home. However, it probably lasts for a lifetime (or even more), and I can use it for so many occasions. The first time I used that pot I was so amazed. I did everything the same way, but the meat was finally TENDER.
Seriously, the Dutch oven pot did all the work! All I had to do was wait. I would never have thought that one good quality pot can make such a big difference!
Can’t wait?! The oven does the work for your braised lamb shoulder!
I know my recipes are usually quick ones. For example, this paleo chicken schnitzel recipe here). However, I can still assure you that it’s worth it.
So, if you enjoy long weekends, tender and shredded meat that comes straight off the bone, then this one is for you! In the end, remember that the oven and cooking pot will do all the work and you can relax.
Braised Lamb Shoulder with Garlic & Herbs (Keto & Paleo)
3 servings (2 pieces per person)
Preparation: 15 minutes
Cooking time: 1 h 30 minutes + 30 minutes (resting in the oven)
Time in total: 2 h 15 minutes
Nutritional information (per serving, about 6 garlic cloves per person): 473,9 kcal, Protein: 59,7 g, Net Carbs: 6,5 g, Fat: 21,5 g
Ingredients:
- 900 g lamb shoulder (with bones and about 5-6 smaller 15 cm x 2,5 cm (5,9 x 1 inch) pieces)
- Seasoning: about 1 tsp pink salt, 2 tsp dry oregano, 1 tsp basil, 1/2 tsp dry rosemary (add some extra salt when needed, it depends how much meat is on the bones)
- 1 tsp ghee + ½ tsp of ghee for the garlic
- about 6 thyme or 3 rosemary branches
- 4 whole heads of garlic (clean and take off most of the (papery) outer layer, but make sure that the garlic head stays together).
- 1 cup beef or chicken broth (or vegetable)
Special equipment: Dutch oven cooking pot
Instructions:
- Preheat the oven to 200° C/ 392° F.
- Mix all the seasoning. Cover the lamb with the seasoning.
- Heat ghee over medium-high heat on a pan. Sear one side of the lamb pieces until golden and turn to another side (turn once to make sure that all the juices stay inside the meat. It takes about 2-3 minutes on each side).
- Transfer the lamb to a Dutch oven pot (you can use a usual oven pot. However, to get the tender meat I highly suggest to use the Dutch oven cooking pot).
- Use a sharp knife and cut the whole garlic heads in Add the garlic next to the lamb and add some ghee on top.
- Add thyme branches next to the lamb.
- Add hot broth in the bottom of the cooking pot.
- Cook in the oven about 1 h 30 min in total (Turn the meat after 45 minutes and take the lid off when the lamb has been in the oven for 1 h and 15 min). It’s ready when it comes easily off the bones and is tender. (You might need to cook it a little bit longer when the meat is not tender enough. Cooking time depends on your oven and the size of the meat).
- Turn off the oven and leave it covered in the oven for about 30 minutes.
- Serve the lamb with roasted garlic, (seasonal vegetables or fresh salad).
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