Braised Lamb Shoulder + Mint Gremolata
Braised Lamb Shoulder + Mint Gremolata - a delicious, flavorful way to serve your lamb shoulder! Perfect for a Holiday meal!
Ingredients
- 1 tablespoon fennel seed
- 1 tablespoon kosher salt
- 1 tablespoon ground black pepper
- 2 lamb shoulders approx. ¾ pound each
- 5 tablespoons vegetable oil
- 1 cup yellow onion diced
- 1 head garlic remove cloves and slice them in half
- 2 tablespoons celery chopped
- 2 tablespoons red wine
- 1 tablespoon tomato puree
- 1 tablespoon dried rosemary crushed
Mint Gremolata:
- ½ cup fresh mint leaves finely chopped
- 1 tablespoon lemon zest
- 1 teaspoon dried rosemary crushed
- pinch kosher salt
- 2-3 tablespoons olive oil
Roasted Garlic Mashed Potatoes:
- 6-8 russet potatoes diced and boiled until soft
- 5 tablespoons butter
- ¼ cup milk sub unsweetened almond milk
- pinch kosher salt
- 3-4 teaspoons Better than Bouillon Roasted Garlic Base
Instructions
- Prep: Preheat oven to 275℉.
- Season Lamb: In a small bowl, combine 1 tablespoon fennel seed, 1 tablespoon kosher salt and 1 tablespoon ground black pepper. Rub this combination over 2 lamb shoulders (you can wrap in plastic wrap and let sit for 30 minutes, if you desire).
- Sear Lamb: In large cast iron skillet, add 1 tablespoon vegetable oil and bring to medium heat. Sear lamb shoulders on all sides and then remove from pot, setting aside.
- Combine + Simmer: In same pot, add 4 tablespoons vegetable oil and onions. Let onions reduce, about 5-7 minutes, stirring frequently. Add 1 head garlic, beef broth, 2 tablespoons celery, 2 tablespoons red wine, 1 tablespoon tomato puree and 1 tablespoon dried rosemary; mix well. Add lamb shoulder back into the pot and bring to a simmer.
- Braise: Cover and place in the oven on the middle rack. Braise for 2 hours. Remove from oven.
- Serve: Enjoy with braising liquid, particularly the garlic, over the lamb shoulder (feel free to strain the braising liquid, serving the garlic on top of the lamb shoulder, and then adding a slurry or roux to the remaining liquid to make a gravy).
- Make Gremolata: Combine ½ cup fresh mint leaves, 1 tablespoon lemon zest, 1 teaspoon dried rosemary and 2-3 tablespoons olive oil. Stir and serve immediately.
- Make Potatoes: Combine boiled potatoes, 5 tablespoons butter, ¼ cup milk, 3-4 teaspoons Better than Bouillon Roasted Garlic Base and a pinch kosher salt. Whip together with hand mixer until smooth and creamy.
Nutrition
Calories: 650kcal | Carbohydrates: 68g | Protein: 9g | Fat: 39g | Saturated Fat: 13g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 40mg | Sodium: 1890mg | Potassium: 1570mg | Fiber: 7g | Sugar: 5g | Vitamin A: 772IU | Vitamin C: 28mg | Calcium: 137mg | Iron: 4mg
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