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Mediterranean Braised Lamb Shoulder
4.9 from 204 votes

Mediterranean Braised Lamb Shoulder

The Mediterranean Braised Lamb Shoulder recipe features tender lamb pieces slow-cooked with a mix of aromatic spices like cumin, coriander, fennel, cinnamon, and cloves. Vegetables like onion, celery, and carrot build the base of the dish, while balsamic vinegar and peeled tomatoes add depth and acidity. The lamb is cooked until soft, creating a hearty, spice-forward stew ideal for serving with couscous or fregola.

Prep Time
10 mins
Cook Time
2 hrs 40 mins
Total Time
2 hrs 50 mins
Servings: 4 servings
Course: Main Course
Cuisine: Italian

Ingredients

  • 1 lamb shoulder
  • 1 onion large
  • 2 celery sticks
  • 2 carrot
  • 2/5 cup balsamic vinegar
  • 10 cloves garlic
  • 2 tablespoons cumin
  • 2 tablespoons coriander seeds
  • 2 tablespoons fennel seeds toasted
  • 2 cinnamon sticks
  • 2 cloves
  • 2 peeled tomatoes small cans
  • chilli to taste
  • neutral cooking oil generic cooking oil

Instructions

    Cup of Yum
  1. Debone the lamb shoulder and remove most of the fat.
  2. Cut into 2cm by 2cm (1 x 1 inch) pieces.
  3. Sear the meat in a hot fry pan and set aside.
  4. In a large saucepan, cook the onion, celery and carrot, then add the meat and stir.
  5. Add the vinegar and stir.
  6. Add the spices and garlic and stir.
  7. Season with salt, pepper and chilli and stir.
  8. Pass the tomatoes through a mouli, then add them to the pot and stir.
  9. Cook, partly covered with a lid, until the lamb is soft and tender.
  10. This usually takes between 2.5 to 3 hours.
  11. If the lamb begins to dry out, add a little bit of water as required.
  12. Serve hot, with cous cous or fregola.

Notes