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As much as I love beef, sometimes I get a hankering for red meat with a little more flavor, and lamb almost always does the trick. While a lot of people are used to lamb chops and leg of lamb, I have fallen in love with braising lamb shoulder. This method produces some delicious vegetables, as well as a fantastic liquid that can be reduced into a sauce. Braising is cooking meat, usually after searing, for a long time in liquid, in a closed pot. The result is an ultra-tender, flavorful meal, that took very little effort to produce. Score!
The cut of lamb here is not important — just try to select bone-in cuts as they will add some extra flavor, and are great to save to make bone broth in the future. This recipe works not only with lamb shoulder, but would be suitable for a leg of lamb as well — just be sure to scale up the cooking time for the bigger cuts of meat.
If you don’t have lamb, this recipe is super versatile and can be used with most cuts of beef that have plenty of collagen and fat, like chuck roast.
- 2 tbsp solid cooking fat
- 2-3 lb lamb shoulder roast, bone-in
- ½ tsp sea salt
- 1 onion, diced
- 2 cups bone broth
- 1 orange, zest reserved and juiced
- 4 sprigs rosemary
- 1½ lbs carrots, cut into 1½-inch chunks
- Additional sea salt, to taste
- Preheat your oven to 325 degrees F. Rub the salt all over the outside of the lamb roast.
- Place the solid cooking fat in the bottom of a heavy-bottomed pot that is oven-safe on medium-high heat.
- When the fat is melted and the pan is hot, add the roast, and brown for about 3-4 minutes a side.
- Remove from the pot, turn down the heat, and add the onions. Cook for 5-7 minutes, stirring, until just browned.
- Add the bone broth, orange juice, rosemary and lamb roast back to the pot, fatty side up. Sprinkle with orange zest, cover, and place in the oven.
- Cook for 1½ hours; remove from the oven and add the carrots, making sure to coat them in the braising liquid. Place back in the oven to cook for another hour. The roast is finished when it is easily torn apart with a fork, and the vegetables are tender.
- If you would like, remove the lamb and vegetables and reduce the liquid for 10 minutes or so to create a flavorful sauce.