Slow-Braised Lamb Shoulder with Root Vegetables

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A comforting slow-braised lamb shoulder cooked with aromatic root vegetables until fall-apart tender. This french-inspired lamb ready in about 210 minutes pairs lamb shoulder, salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 4.2 (15 ratings) Prep: 20 min Cook: 190 min Serves 6 French cuisine 520 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 325°F. Season 3 lbs bone-in lamb shoulder generously with 2 tsp salt and 1 tsp black pepper.
  2. Step 2: Heat 3 tbsp olive oil in a large Dutch oven over medium-high heat, sear the lamb shoulder on all sides until deeply browned, about 5 minutes per side, then remove and set aside.
  3. Step 3: Add 1 chopped large onion, 3 chopped carrots, 2 chopped parsnips, and 4 smashed garlic cloves to the pot; sauté for 5 minutes until softened and fragrant.
  4. Step 4: Stir in 2 tbsp tomato paste and cook for 2 minutes, then pour in 1 cup red wine to deglaze, scraping browned bits from the bottom.
  5. Step 5: Return lamb to the pot, add 2 cups beef or lamb broth, 3 sprigs fresh thyme, and 2 bay leaves; cover with a lid and transfer to the oven.
  6. Step 6: Braise for 3 hours, basting occasionally, until lamb is fork-tender and vegetables are soft.
  7. Step 7: Remove lamb and vegetables; skim fat from the sauce and reduce over medium heat if desired before serving.

Frequently asked questions

How long does Slow-Braised Lamb Shoulder with Root Vegetables take to make?

Total time is about 210 minutes (20 min prep + 190 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Slow-Braised Lamb Shoulder with Root Vegetables?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep lamb shoulder from drying out.

Can I substitute ingredients in Slow-Braised Lamb Shoulder with Root Vegetables?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Slow-Braised Lamb Shoulder with Root Vegetables for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Slow-Braised Lamb Shoulder with Root Vegetables?

French lamb like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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