Crispy Braised Lamb Shoulder with Grapes

Easy and Healthy 

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Green Curved Line
Green Curved Line

Low and slow for this  fall-off-the-bone braised lamb shoulder with grapes. Carve and serve it, or throw it back in the pan for those crispy edges!

Green Curved Line
Green Curved Line

lamb shoulder

vegetable oil

garlic powder

white wine

grapes

Ingredients

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Green Curved Line
Tilted Brush Stroke

Rub the salt, pepper and garlic powder all over the lamb, rubbing it into the meat.

Tilted Brush Stroke

Heat 1 Tbsp oil until hot but not smoking in a large oven-safe pan or roasting pan. Place the lamb,  fat-side down into the pan and sear until browned on all sides.

Tilted Brush Stroke

Remove the lamb to a plate and pour off all but 1 Tbsp of drippings. If the drippings are burnt, pour off all of them, wipe out the pan and heat another Tbsp of oil until hot.

Tilted Brush Stroke

Add the onions and smashed garlic cloves, season with salt and pepper, and sauté until golden, about 5 mins.

Tilted Brush Stroke

Deglaze with the white wine and reduce by half. Place the lamb back in the pot and add the stock, 2 cups of grapes, and the thyme sprigs. The liquid should come to about 1/3 of the lamb.

Because the meat is so tender and literally falls off the bone, you won’t get perfectly neat slices.

Tips for success

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