Imported from the web

Spoon-Tender Lamb Shoulder

Name: Spoon-Tender Lamb Shoulder
Prep time: 30 min
Cook time: 270 min
Total time: 300 min
Yield: 6 servings
Cuisine: French
Ingredients: 8 kg lamb shoulder (Approximately 1.8 kg); 3 carrots (Cut into large chunks); 4 onions (Quartered); 1 tête garlic (Add whole); 1 branche thyme; 1 bay leaf; 50 cl white wine (Some for deglazing, the rest for cooking); 25 cl vegetable stock or broth (Add until the ingredients are nearly covered; the transcript specifies vegetable broth); 2 tbsp olive oil (For browning the shoulder and sautéing the vegetables); salt (To taste; the transcript indicates seasoning the shoulder on both sides); pepper (To taste); parchment paper (Use if the dish does not have a lid); aluminum foil (To seal the lidless dish, sealing the edges well)

Recipe by Auberge des 3 provinces Facebook

Imported by roux julien on SeeMeCook

A lamb shoulder slow-roasted in the oven with carrots, onions, garlic, herbs, and white wine. The slow cooking makes it exceptionally tender, to the point that the meat can be easily pulled apart with a spoon.

6 servings300 minFrench

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Ingredients

8 kg lamb shoulder (Approximately 1.8 kg)
3 carrots (Cut into large chunks)
4 onions (Quartered)
1 tête garlic (Add whole)
1 branche thyme
1 bay leaf
50 cl white wine (Some for deglazing, the rest for cooking)
25 cl vegetable stock or broth (Add until the ingredients are nearly covered; the transcript specifies vegetable broth)
2 tbsp olive oil (For browning the shoulder and sautéing the vegetables)
salt (To taste; the transcript indicates seasoning the shoulder on both sides)
pepper (To taste)
parchment paper (Use if the dish does not have a lid)
aluminum foil (To seal the lidless dish, sealing the edges well)

Steps

1
Cut the carrots into large chunks and quarter the onions.
2
Generously season the lamb shoulder with salt on both sides.
3
Heat a pan with the olive oil. Brown both sides of the shoulder, then remove it from the pan.
4
In the same pan, sauté the carrots and onions until browned.
5
Deglaze with some of the white wine. Wait until the liquid reaches a gentle boil.
6
Transfer the shoulder and vegetables to a Dutch oven or ovenproof dish.
7
Add the thyme sprig, bay leaf, and whole head of garlic.
8
Pour in the remaining white wine, then add the vegetable stock or broth until the ingredients are nearly covered.
9
Cover the Dutch oven with its lid. If using a lidless dish, place a sheet of parchment paper on top, then cover with aluminum foil, sealing the edges carefully.
10
Bake at 135 °C for 4 h 30.
11
Remove the Dutch oven from the oven. The meat should be very tender and come apart easily with a spoon.
12
Serve directly in the Dutch oven or dish, placed in the center of the table, or carefully transfer the lamb and vegetables to a serving dish.

Notes

The publication states 135 °C for 4 h 30; the transcript also mentions 130 °C at one point, then confirms 135 °C after cooking. The recipe does not specify the exact amount of wine used for deglazing or the volume of broth needed to reach the desired level.