This Braised Lamb Shoulder is the ultimate comfort food, slow-cooked to melt-in-your-mouth perfection with sweet onions, aromatic herbs, and a rich, savory sauce. Ideal for cozy dinners or special occasions, this dish fills your home with irresistible aromas and delivers deep, satisfying flavors. 🍂🍖 Let’s get started!

Ingredients

• 2.5–3 lbs (1.2–1.4 kg) lamb shoulder (boneless or bone-in)
• 2 tbsp olive oil
• Salt and freshly ground black pepper, to taste
• 3 large onions, thinly sliced
• 4 garlic cloves, minced
• 1 cup tomato passata
• ½ cup dry white wine
• ½ cup beef or lamb stock
• 1 tbsp Worcestershire sauce
• 1 tsp dried thyme

Instructions

1. Prep the Lamb: Pat the lamb shoulder dry with paper towels. Season generously with salt and freshly ground black pepper on all sides.
2. Sear the Lamb: Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the lamb shoulder for 4–5 minutes per side until golden brown. Remove and set aside.
3. Cook the Onions: In the same pot, add the sliced onions and a pinch of salt. Cook over medium heat, stirring occasionally, for 8–10 minutes until soft and caramelized. Add minced garlic and cook for 1 more minute until fragrant.
4. Deglaze & Build the Sauce: Pour in the white wine, scraping up any browned bits from the bottom of the pot. Let it simmer for 2 minutes. Stir in tomato passata, beef or lamb stock, Worcestershire sauce, and dried thyme.
5. Braise the Lamb: Return the lamb shoulder to the pot, nestling it into the onion mixture. Spoon some of the sauce over the top. Cover, reduce heat to low, and simmer gently for 2.5–3 hours (or transfer to a 300°F/150°C oven). Check occasionally, adding a splash of stock or water if the sauce reduces too much. The lamb is done when it’s fork-tender and falling apart.
6. Rest & Serve: Remove the lamb from the pot and let it rest for 10 minutes. If desired, shred the meat (discard the bone if using bone-in). Serve the lamb with the rich onion sauce spooned over the top, paired with mashed potatoes, polenta, or crusty bread to soak up the juices.

Tips for Success

• Make it Ahead: This dish tastes even better the next day! Prepare it a day in advance and reheat gently on the stovetop or in the oven.
• Oven Option: For hands-off cooking, braise in a 300°F (150°C) oven instead of on the stovetop.
• Variations: Add rosemary or bay leaves for extra herbal depth, or toss in carrots or parsnips for a heartier dish.
• Serving Suggestions: Serve with roasted root vegetables or a fresh green salad for a balanced meal.

This Braised Lamb Shoulder is a showstopper that’s surprisingly easy to make. Perfect for impressing guests or treating your family to something special. Share your results in the comments or tag us on [insert social media links]! 🍴

Serves: 4–6 | Prep Time: 15 minutes | Cook Time: 3 hours

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