Slow-Braised Lamb Shoulder with Carrot and Thyme

• 1.2 kg Lamb shoulder, bone-in
• 1 tsp Black pepper
• 2 medium Yellow onion
• 4 medium Carrot
• 6 sprigs Fresh thyme
• 2 pieces Bay leaves
• 250 ml Dry White Wine
• 600 ml Lamb stock
• 2 tbsp Olive oil
• 2 tsp Fine sea salt

1. Heat the oven to 160°C (320°F). Pat the lamb dry, then season all over with the fine sea salt and black pepper.
2. Heat the olive oil in a Dutch oven over medium-high heat. Brown the lamb well on all sides, 10–12 minutes total, then transfer to a plate.
3. Lower the heat to medium. Slice the yellow onions and cut the carrots into chunky pieces, then cook in the pot for 6–8 minutes until the onions soften and pick up a little colour.
4. Pour in the dry white wine and scrape up the browned bits from the base of the pot. Simmer for 2–3 minutes to reduce slightly.
5. Return the lamb to the pot and add the lamb stock, fresh thyme and bay leaves. Bring to a gentle simmer, then cover with a lid and transfer to the oven.
6. Braise for 2 hours 30 minutes to 2 hours 45 minutes, turning the lamb once halfway through, until the meat is very tender and pulls away easily. If the liquid level drops too low, add a small splash of lamb stock to keep the base covered.
7. Transfer the lamb to a warm serving dish and loosely cover. Skim any excess fat from the surface of the braising liquid, then simmer on the hob for 8–12 minutes until the sauce is spoonable.
8. Discard the thyme sprigs and bay leaves, then taste and adjust seasoning with a little more fine sea salt and black pepper if needed. Spoon the carrots, onions and sauce over the lamb to serve.

Made this recipe? Rate it — a comment is optional.