Slow-Braised Lamb Shoulder with Traditional Herb Sauce

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-02 · Updated 2026-05-02

Tender lamb shoulder slowly braised to perfection, served with a fragrant herb sauce that highlights authentic Mediterranean flavors. This mediterranean-inspired lamb ready in about 210 minutes pairs bone-in lamb shoulder, extra virgin olive oil, yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 620 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.

Ingredients

• 3 lbs bone-in lamb shoulder
• 3 tbsp extra virgin olive oil
• 1 large, diced yellow onion
• 5, minced garlic cloves
• 2 tbsp, chopped fresh rosemary
• 1 tbsp, chopped fresh thyme
• 2 medium, chopped carrots
• 2, chopped celery stalks
• 1 cup dry white wine
• 2 cups chicken stock
• 2 tbsp lemon juice
• 1/4 cup, chopped fresh parsley
• 2 tsp salt
• 1 tsp, freshly ground black pepper

Instructions

1. Step 1: Preheat oven to 325°F. Rub 3 lbs bone-in lamb shoulder with 2 tsp salt and 1 tsp freshly ground black pepper. Heat 3 tbsp extra virgin olive oil in a large oven-safe pot over medium-high heat. Sear the lamb shoulder on all sides until golden brown, about 4 minutes per side, then remove and set aside.
2. Step 2: In the same pot, add 1 large diced yellow onion, 5 minced garlic cloves, 2 chopped carrots, and 2 chopped celery stalks. Sauté over medium heat for 6 minutes until vegetables soften and become fragrant.
3. Step 3: Pour in 1 cup dry white wine to deglaze the pot, scraping up browned bits from the bottom. Cook for 3 minutes until the wine reduces slightly.
4. Step 4: Add 2 tbsp chopped fresh rosemary, 1 tbsp chopped fresh thyme, and 2 cups chicken stock. Return the lamb to the pot, cover with a tight-fitting lid, and transfer to the preheated oven.
5. Step 5: Braise lamb for 3 hours, basting occasionally, until fork-tender and falling off the bone.
6. Step 6: Remove lamb; strain the braising liquid into a saucepan. Stir in 2 tbsp fresh lemon juice and 1/4 cup chopped fresh parsley. Simmer sauce over medium heat for 5 minutes until slightly thickened.
7. Step 7: Serve lamb shoulder drizzled with herb sauce. Enjoy the tender, aromatic dish with rustic bread or roasted vegetables.