Description

This Best Easter Slow-Braised Herb Lamb Shoulder recipe delivers a tender, juicy, and flavorful lamb dish, perfect for a special holiday meal. Slow-braising the bone-in lamb shoulder with fresh rosemary, thyme, garlic, and a mix of white wine and stock infuses the meat with aromatic herbal notes and a rich, savory flavor. Served with a vegetable-infused sauce and garnished with fresh parsley and lemon zest, this comforting dish is ideal for Easter or any celebratory feast.

Ingredients

Scale

Meat and Herbs

4-5 pounds Lamb shoulder (bone-in)
3-4 sprigs Fresh rosemary
3-4 sprigs Fresh thyme
6-8 cloves Garlic, smashed

Seasonings and Liquids

2 tablespoons Olive oil
Salt and freshly ground black pepper, to taste
1 cup Dry white wine or dry cider
2 cups Chicken or lamb stock

Vegetables and Garnishes

2 Carrots, chopped
1 large Onion, quartered
2 Celery stalks, chopped
Fresh parsley, chopped (for garnish)
Lemon zest (for garnish)

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Instructions

Preheat the Oven: Preheat your oven to 325°F (163°C) and position the oven rack in the center to ensure even cooking for the lamb shoulder.
Season and Herb Massage: Generously season the lamb shoulder all over with salt and freshly ground black pepper. Massage the fresh rosemary and thyme sprigs lightly into the meat to infuse it with herbal aroma.
Sear the Lamb: Heat olive oil in a Dutch oven over medium-high heat. Once hot, add the lamb shoulder and sear it on all sides until it develops a rich, brown crust. This caramelization locks in flavor and moisture.
Add Aromatics and Deglaze: Arrange the rosemary, thyme, and smashed garlic cloves around the seared lamb in the Dutch oven. Pour the dry white wine or cider into the pot and use a wooden spoon to scrape up any browned bits from the bottom—these deepen the sauce’s flavor.
Add Stock and Vegetables: Combine chicken or lamb stock with chopped carrots, quartered onion, and chopped celery. Pour this mixture over the lamb in the pot, making sure the vegetables and liquid surround the meat to keep it moist while cooking.
Braise in the Oven: Cover the Dutch oven tightly with its lid and transfer it to the preheated oven. Cook the lamb shoulder slowly for 3 to 3½ hours, until it is fork-tender and succulent.
Rest and Serve: Carefully lift the lamb from the pot and let it rest for about 10 minutes. This resting period allows the juices to redistribute, enhancing juiciness. Slice or carve the lamb and serve it with the braising sauce and vegetable mixture, garnished with chopped fresh parsley and a sprinkle of lemon zest for a fresh finish.

Notes

Using bone-in lamb shoulder enhances flavor and juiciness during slow braising.
You can substitute dry white wine with dry cider if preferred.
Slow braising at a low temperature ensures tender meat but take care not to rush the process.
Letting the lamb rest before carving helps retain the juices for a moist bite.
Serve with roasted potatoes or crusty bread to soak up the delicious sauce.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.