Braised Lamb Shoulder with Brown Stock and Roasted Potatoes

Ingredients

• 1.5 kg Boneless lamb shoulder (Trim excess fat if desired)
• 30 g Butter (Cubed butter)
• 2 c. à soupe Olive oil
• 1 Carrot (Wash, do not peel)
• 1 Onion
• 1 branche Celery stalk
• 1 petit Leek (optional) (Clean thoroughly)
• 2 brins Fresh rosemary
• 2 brins Fresh thyme (If available)
• 4 gousses Garlic (Lightly crush)
• 1.5 L Water (Boiling)
• au goût Salt
• au goût Black pepper
• 800 g Potatoes (Par-cooked by steaming or boiling)
• 1 c. à café Paprika
• 1 c. à café Herbes de Provence
• 0.5 c. à café Garlic powder (optional)

Instructions

1. Prepare the vegetables and the lamb

   Wash the carrot, onion, celery and leek (if used). Cut the carrot into rounds, the onion into quarters, the celery into dice and the leek into sections. Lightly crush the garlic cloves. Rinse the lamb shoulder and pat dry with paper towels.

   Time: PT15M

2. Sauté the aromatics

   In the pot, melt the butter with the olive oil over high heat. Add the carrot, onion, celery, leek and the sprigs of rosemary and thyme. Sauté for 5 minutes until the vegetables are lightly browned.

   Time: PT5M

   Temperature: feu vif

3. Deglaze and add the broth

   Pour 1.5 L of boiling water into the pot, add another sprig of rosemary, season with salt and pepper. Bring to a boil for 5 minutes to fully dissolve the browned bits.

   Time: PT5M

   Temperature: feu moyen

4. Braise the lamb shoulder

   Submerge the lamb shoulder in the broth, cover and simmer over medium‑low heat for 1 h 45 min. At halfway, turn the meat for even cooking. Add the 3‑4 crushed garlic cloves during the last 15 minutes.

   Time: PT1H45M

   Temperature: feu moyen‑doux

5. Prepare the baking sheet

   Remove the lamb from the broth and place it on the baking sheet. Brush the surface with a little melted butter.

   Time: PT5M

6. Season the potatoes

   Arrange the par‑cooked potatoes around the lamb. Drizzle with a stream of olive oil, sprinkle with salt, pepper, paprika, Herbes de Provence and, if desired, a pinch of garlic powder. Toss lightly to coat each piece.

   Time: PT10M

7. Bake

   Place the sheet in the preheated oven at 200 °C and bake for 15 minutes until the lamb surface is nicely browned and the potatoes are slightly crisp.

   Time: PT15M

   Temperature: 200°C

8. Reduce the broth into a sauce

   Strain the broth through a fine sieve to remove vegetables and impurities. Return the filtered liquid to the pot and reduce over medium‑high heat until a glossy consistency is reached (about 20 minutes). Adjust seasoning if needed.

   Time: PT20M

   Temperature: feu moyen‑vif

9. Rest and plating

   Remove the lamb from the oven, let it rest for 5 minutes before slicing. Arrange the slices on a platter, add the roasted potatoes, drizzle with brown stock sauce and serve with a green salad if desired.

   Time: PT5M

Nutrition Facts

Calories

620

Protein

35 g

Carbohydrates

30 g

Fat

35 g

Fiber

4 g