Braised Lamb Shoulder

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Here at 1907 Meat Co., we have a lamb lover, and her name is Chrystal. She is our Operations Manager, but her heart is in the kitchen, preferably with some cut of lamb (or picanha, but that's a different blog post).
The cool thing about this recipe is that you can use it for just about any cut of lamb — shoulder, shank, leg, etc. 

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You'll need a large, oven-safe pot with a lid, like a Dutch oven. Really, if you don't have Dutch oven or something similar, it's totally worth the investment. 

Braised Lamb Shoulder 

• Lamb shoulder, bone-in or boneless, 5-7 lbs., from 1907 Meat Co. 
• 1 bottle Chardonnay (we used Edna Valley) or other dry white wine
• 2 heads garlic, cloves peeled and separated
• 1 lb. carrots, cut into large chunks
• 1 lb. celery, cut into large chunks
• 2-3 onions, quartered
• 6 potatoes, peeled and cut into large chunks
• 2 28 oz. cans vegetable broth
• Several sprigs of fresh thyme and rosemary
• Olive oil
• Salt and Pepper
• Garlic powder
• Onion powder
• 2-3 tablespoons of butter (optional for mashed potatoes)
• 1/4-1/2 cup cream or milk (optional for mashed potatoes)
• 2-3 tablespoons flour (optional for juices gravy)

Preheat oven to 325°F. 
Pour yourself a small glass of Chardonnay to make cooking fun, but save most of it for the roast. Don't cook with wine you wouldn't drink. 
Season roast liberally with salt, pepper, garlic powder and onion powder. Let rest on counter for 30 minutes.
Heat a few tablespoons of olive oil in pot over medium heat. Sear the roast on all sides until it's crisp and lightly browned. Set aside. Lightly brown the veggies in the same pot. 
Cut three 1-inch slits in the roast and stuff in as many garlic cloves and herb sprigs as you can.
Place the roast on top of the veggies, and add vegetable stock, wine and remaining garlic and herbs. 
Cover and roast in oven for 2.5-3 hours, until internal temperature reaches desired doneness —145°F (medium rare), 160°F (medium) or 170°F (well done).
Remove roast from pan and let rest on a wooden cutting board, loosely covered with foil. Remove and separate carrots and potatoes. Keep the onions and garlic with potatoes if you want to include those in the mashed potatoes (we did and it was delicious!).  Slice the carrots and mash the potatoes, adding butter and cream if desired. Salt and pepper to taste. 
Strain the juices. Mix flour with 1/4 cup water until smooth (add more water if necessary - you don't want it to be too pasty). 
Pour juices back into pot and heat over medium. Add flour-water mixture and whisk until mixed. Heat until gravy bubbles and thickens, stirring constantly. Add more flour if you want a thicker gravy. Mix the flour with a little of the gravy first so it doesn't get lumpy. 
Serve roast with vegetables and gravy, and garnish with any surviving herbs. 

How was it? 


Sally Asher is the Communications Coordinator at 1907 Meat Co. Chrystal DeNoya is the Operations Manager at 1907 Meat Co.